Enhanced Decision Making and Working Memory During Exercise in the Heat With Crushed Ice Ingestion

2020 ◽  
Vol 15 (4) ◽  
pp. 503-510 ◽  
Author(s):  
Jacinta M. Saldaris ◽  
Grant J. Landers ◽  
Brendan S. Lay
Keyword(s):  
Decision Making ◽  
Working Memory ◽  
Cognitive Function ◽  
Confidence Interval ◽  
Skin Temperature ◽  
Perceived Exertion ◽  
Thermal Sensation ◽  
Ratings Of Perceived Exertion ◽  
Crushed Ice ◽  
Sporting Performance

Purpose: To examine the effects of precooling via crushed ice ingestion on cognitive function during exercise in the heat. Methods: Eleven active men ingested either 7 g·kg−1 of crushed ice (ICE) or thermoneutral water (CON) 30 minutes before running 90 minutes on a treadmill at a velocity equivalent to 65% VO2peak in hot and humid conditions (35.0°C [0.5°C], 53.1% [3.9%] relative humidity). Participants completed 3 cognitive tasks to investigate decision making (8-choice reaction time [CRT]), working memory (serial seven [S7]), and executive control (color multisource interference task [cMSIT]) on arrival, after precooling, and after running. Results: Precooling significantly decreased preexercise core (Tcore) and forehead skin temperature in ICE compared with CON, respectively (Tcore 0.8°C [0.4°C], –0.2°C [0.1°C]; Thead –0.5°C [0.4°C], 0.2°C [0.8°C]; P ≤ .05). Postrun, ICE significantly reduced errors compared with CON for CRT (P ≤ .05; d = 0.90; 90% confidence interval, 0.13–1.60) and S7 (P ≤ .05; d = 1.05; 90% confidence interval, 0.26–1.75). Thermal sensation was lower after precooling with ICE (P ≤ .05), but no significant differences were recorded between conditions for cMSIT errors, skin temperature, heart rate, or ratings of perceived exertion or perceived thirst (P > .05). Conclusions: Precooling via ICE maintained cognitive accuracy in decision making and working memory during exercise in the heat. Thus, ICE may have the potential to improve sporting performance by resisting deleterious effects of exercise in a hot and humid environment on cognitive function.

Menthol Mouth Rinsing and Cycling Performance in Females Under Heat Stress

2020 ◽  
pp. 1-7
Author(s):  
Erica H. Gavel ◽  
Heather M. Logan-Sprenger ◽  
Joshua Good ◽  
Ira Jacobs ◽  
Scott G. Thomas
Keyword(s):  
Heart Rate ◽  
Confidence Interval ◽  
Core Temperature ◽  
Perceived Exertion ◽  
Thermal Sensation ◽  
Average Power ◽  
Time Trial ◽  
Cycling Performance ◽  
Thermal Perception ◽  
Ratings Of Perceived Exertion

Purpose: The effects of menthol (MEN) mouth rinse (MR) on performance, physiological, and perceptual variables in female cyclists during a 30-km independent time trial (ITT) were tested. Methods: The participants (n = 9) cycled for 30 km in hot conditions (30°C [0.6°C], 70% [1%] relative humidity, 12 [1] km/h wind speed) on 2 test occasions: with a placebo MR and with MEN MR. Handgrip and a 5-second sprint were measured before, following the first MR, and after the ITT. Ratings of perceived exertion Borg 6 to 20, thermal sensation, and thermal pleasantness were recorded every 5 km. Core temperature and heart rate were recorded throughout. Results: The ITT performance significantly improved with MEN MR by 2.3% (2.7%) relative to the placebo (62.6 [5.7] vs 64.0 [4.9] min P = .034; d = 0.85; 95% confidence interval, 0.14 to 2.8 min). The average power output was significantly higher in the MEN trial (P = .031; d = 0.87; 95% confidence interval, 0.9 to 15.0 W). No significant interaction of time and MR for handgrip (P = .581, η2 = .04) or sprint was observed (P = .365, η2 = .103). Core temperature, heart rate, ratings of perceived exertion, and thermal sensation did not significantly differ between trials at set distances (P > .05). Pleasantness significantly differed between the placebo and MEN only at 5 km, with no differences at other TT distances. Conclusion: These results suggest that a nonthermal cooling agent can improve 30-km ITT performance in female cyclists, although the improved performance with MEN MR is not due to altered thermal perception.

Beneficial Effects of Ice Ingestion as a Precooling Strategy on 40-km Cycling Time-Trial Performance

2010 ◽  
Vol 5 (2) ◽  
pp. 140-151 ◽  
Author(s):  
Mohammed Ihsan ◽  
Grant Landers ◽  
Matthew Brearley ◽  
Peter Peeling
Keyword(s):  
Perceived Exertion ◽  
Thermal Sensation ◽  
Tap Water ◽  
Time Trial ◽  
Cycle Ergometer ◽  
Time Trial Performance ◽  
Cycling Time Trial ◽  
Crushed Ice ◽  
Cycling Time ◽  
Trial Performance

Purpose:The effect of crushed ice ingestion as a precooling method on 40-km cycling time trial (CTT) performance was investigated.Methods:Seven trained male subjects underwent a familiarization trial and two experimental CTT which were preceded by 30 min of either crushed ice ingestion (ICE) or tap water (CON) consumption amounting to 6.8 g⋅kg-1 body mass. The CTT required athletes to complete 1200 kJ of work on a wind-braked cycle ergometer. During the CTT, gastrointestinal (Tgi) and skin (Tsk) temperatures, cycling time, power output, heart rate (HR), blood lactate (BLa), ratings of perceived exertion (RPE) and thermal sensation (RPTS) were measured at set intervals of work.Results:Precooling lowered the Tgi after ICE significantly more than CON (36.74 ± 0.67°C vs 37.27 ± 0.24°C, P < .05). This difference remained evident until 200 kJ of work was completed on the bike (37.43 ± 0.42°C vs 37.64 ± 0.21°C). No significant differences existed between conditions at any time point for Tsk, RPE or HR (P > .05). The CTT completion time was 6.5% faster in ICE when compared with CON (ICE: 5011 ± 810 s, CON: 5359 ± 820 s, P < .05).Conclusions:Crushed ice ingestion was effective in lowering Tgi and improving subsequent 40-km cycling time trial performance. The mechanisms for this enhanced exercise performance remain to be clarified.

scholarly journals Working memory and decision making in a fronto-parietal circuit model

2017 ◽  
Author(s):  
John D. Murray ◽  
Jorge Jaramillo ◽  
Xiao-Jing Wang
Keyword(s):  
Decision Making ◽  
Working Memory ◽  
Cognitive Function ◽  
Computational Models ◽  
Target Selection ◽  
Circuit Model ◽  
Hierarchical Processing ◽  
Posterior Parietal ◽  
Cognitive Computation ◽  
Parsimonious Model

AbstractWorking memory (WM) and decision making (DM) are fundamental cognitive functions involving a distributed interacting network of brain areas, with the posterior parietal and prefrontal cortices (PPC and PFC) at the core. However, the shared and distinct roles of these areas and the nature of their coordination in cognitive function remain poorly understood. Biophysically-based computational models of cortical circuits have provided insights into the mechanisms supporting these functions, yet they have primarily focused on the local microcircuit level, raising questions about the principles for distributed cognitive computation in multi-regional networks. To examine these issues, we developed a distributed circuit model of two reciprocally interacting modules representing PPC and PFC circuits. The circuit architecture includes hierarchical differences in local recurrent structure and implements reciprocal long-range projections. This parsimonious model captures a range of behavioral and neuronal features of fronto-parietal circuits across multiple WM and DM paradigms. In the context of WM, both areas exhibit persistent activity, but in response to intervening distractors, PPC transiently encodes distractors, while PFC filters distractors and supports WM robustness. With regards to DM, the PPC module generates graded representations of accumulated evidence supporting target selection, while the PFC module generates more categorical responses related to action or choice. These findings suggest computational principles for distributed, hierarchical processing in cortex during cognitive function, and provide a framework for extension to multi-regional models.

scholarly journals A Combination of Ice Ingestion and Head Cooling Enhances Cognitive Performance during Endurance Exercise in the Heat

2021 ◽  
pp. 23-32
Author(s):  
Nur Shakila Mazalan ◽  
Grant Justin Landers ◽  
Karen Elizabeth Wallman ◽  
Ullrich Ecker
Keyword(s):  
Working Memory ◽  
Cognitive Performance ◽  
Thermal Sensation ◽  
Core Body Temperature ◽  
Effect Sizes ◽  
Operation Span ◽  
Head Cooling ◽  
Core Body ◽  
Crushed Ice ◽  
Healthy Males

his study assessed the effectiveness of head cooling during exercise in the heat on cognitive performance, either alone or with ice ingestion. Ten healthy males, non-acclimatized to heat, ran (70% V̇O2peak) for 2×30 min in heat (35 ± 0.9°C, 68.2 ± 6.9% RH). Participants completed 3 trials: 10 min of head cooling during exercise (HC); precooling with crushed ice (7gikg-1) and head cooling during exercise (MIX); or no-cooling/control (CON). Working memory was assessed using the automated operation span task (OSPAN) and serial seven test (S7). Following MIX, S7 scores were improved compared to CON (12 ± 9.5, p = 0.004, d = 1.42, 0.34-2.28) and HC (4 ± 5.5, p = 0.048, d = 0.45, -0.47 to 1.3) during exercise. Moderate to large effect sizes were recorded for S7 and OSPAN following MIX and HC compared to CON, suggesting a tendency for improved cognitive performance during exercise in heat. Following precooling (MIX), core body temperature (Tc) and forehead temperature (Th) were lower compared to baseline (-0.75 ± 0.37°C, p < 0.001; -0.31 ± 0.29°C, p = 0.008, respectively) but not in HC or CON (p > 0.05). Thermal sensation (TS) was lower in MIX and HC compared to CON during exercise (p < 0.05). The reduction in Tc, Th and TS with MIX may have attenuated the effect of heat and subsequently improved working memory during exercise in heat.

Crushed Ice Ingestion Does Not Improve Female Cycling Time Trial Performance in the Heat

2017 ◽  
Vol 27 (1) ◽  
pp. 67-75 ◽  
Author(s):  
Matthew Zimmermann ◽  
Grant Justin Landers ◽  
Karen Elizabeth Wallman
Keyword(s):  
Cycle Time ◽  
Perceived Exertion ◽  
Thermal Sensation ◽  
Time Trial ◽  
Cycling Performance ◽  
Endurance Athletes ◽  
Cycling Time Trial ◽  
Performance Time ◽  
Study Participants ◽  
Crushed Ice

This study examined the effects of precooling via ice ingestion on female cycling performance in hot, humid conditions. Ten female endurance athletes, mean age (28 ± 6 y), height (167.6 ± 6.5 cm) and body-mass (68.0 ± 11.5 kg) participated in the study. Participants completed an 800 kJ cycle time-trial in hot, humid conditions (34.9 ± 0.3 °C, 49.8 ± 3.5% RH). This was preceded by the consumption of 7 g∙kg-1 of crushed ice (ICE) or water (CON). There was no difference in performance time (CON 3851 ± 449 s; ICE 3767 ± 465 s), oxygen consumption (CON 41.6 ± 7.0 ml∙kg∙min-1; ICE 42.4 ± 6.0 ml∙kg∙min-1) or respiratory exchange ratio (CON 0.88 ± 0.05; ICE 0.90 ± 0.06) between conditions (p > .05, d < 0.5). Core and skin temperature following the precooling period were lower in ICE (Tc 36.4 ± 0.4 °C; Tsk 31.6 ± 1.2 °C) compared with CON (Tc 37.1 ± 0.4 °C; Tsk 32.4 ± 0.7 °C) and remained lower until the 100 kJ mark of the cycle time-trial (p < .05, d > 1.0). Sweat onset occurred earlier in CON (228 ± 113 s) compared with ICE (411 ± 156 s) (p < .05, d = 1.63). Mean thermal sensation (CON 1.8 ± 2.0; ICE 1.2 ± 2.5, p < .05, d = 2.51), perceived exertion (CON 15.3 ± 2.9; ICE 14.9 ± 3.0, p < .05, d = 0.38) and perceived thirst (CON 5.6 ± 2.2; ICE 4.6 ± 2.4, p < .05, d = 0.98) were lower in ICE compared with CON. Crushed ice ingestion did not improve cycling performance in females, although perceptual responses were reduced.

scholarly journals Cooling the Neck Region During Exercise in the Heat

2011 ◽  
Vol 46 (1) ◽  
pp. 61-68 ◽  
Author(s):  
Christopher James Tyler ◽  
Caroline Sunderland
Keyword(s):  
Skin Temperature ◽  
Perceived Exertion ◽  
Thermal Sensation ◽  
Thermal Strain ◽  
Neck Region ◽  
Rating Of Perceived Exertion ◽  
Hot Environment ◽  
Feeling Scale ◽  
Volitional Exhaustion ◽  
Test Variability

Abstract Context: Cooling the neck region can improve the ability to exercise in a hot environment. It might improve performance by dampening the perceived level of thermal strain, allowing individuals to override inhibitory signals. Objective: To investigate whether the enhanced ability to exercise in a hot environment observed when cooling the neck region occurs because of dampening the perceived level of thermal strain experienced and the subsequent overriding of inhibitory signals. Design: Crossover study. Setting: Walk-in environmental chamber. Patients or Other Participants: Eight endurance-trained, nonacclimated men (age  =  26 ± 2 years, height  =  1.79 ± 0.04 m, mass  =  77.0 ± 6.2 kg, maximal oxygen uptake [V˙O2max]  =  56.2 ± 9.2 mL·kg−1·min−1) participated. Intervention(s): Participants completed 4 running tests at approximately 70% V˙O2max to volitional exhaustion: 2 familiarization trials followed by 2 experimental trials (cooling collar [CC] and no collar [NC]). Trials were separated by 7 days. Familiarization and NC trials were performed without a collar and used to assess the test variability. Main Outcome Measure(s): Time to volitional exhaustion, heart rate, rectal temperature, neck skin temperature, rating of perceived exertion, thermal sensation, and feeling scale (pleasure/displeasure) were measured. Results: Time to volitional exhaustion was increased by 13.5% ± 3.8% (CC  =  43.15 ± 12.82 minutes, NC  =  38.20 ± 11.70 minutes; t7  =  9.923, P &lt; .001) with the CC, which reduced mean neck skin temperature throughout the test (P &lt; .001). Participants terminated exercise at identical levels of perceived exertion, thermal sensation, and feeling scale, but the CC enabled participants to tolerate higher rectal temperatures (CC  =  39.61°C ± 0.45°C, NC  =  39.18°C ± 0.7°C; t7  =  −3.217, P  =  .02) and heart rates (CC  =  181 ± 6 beats/min, NC  =  178 ± 9 beats/min; t7  =  −2.664, P  =  .03) at the point of termination. Conclusions: Cooling the neck increased the time taken to reach volitional exhaustion by dampening the perceived levels of thermal strain.

The Effects of Crushed Ice Ingestion Prior to Steady State Exercise in the Heat

2017 ◽  
Vol 27 (3) ◽  
pp. 220-227 ◽  
Author(s):  
Matthew Zimmermann ◽  
Grant Landers ◽  
Karen E. Wallman ◽  
Jacinta Saldaris
Keyword(s):  
Steady State ◽  
Perceived Exertion ◽  
Storage Capacity ◽  
Heat Storage ◽  
Thermal Sensation ◽  
Sweat Rate ◽  
Gross Efficiency ◽  
State Cycle ◽  
Study Participants ◽  
Crushed Ice

This study examined the physiological effects of crushed ice ingestion before steady state exercise in the heat. Ten healthy males with age (23 ± 3 y), height (176.9 ± 8.7 cm), body-mass (73.5 ± 8.0 kg), VO2peak (48.5 ± 3.6 mL∙kg∙min-1) participated in the study. Participants completed 60 min of cycling at 55% of their VO2peak preceded by 30 min of precooling whereby 7 g∙kg-1 of thermoneutral water (CON) or crushed ice (ICE) was ingested. The reduction in Tc at the conclusion of precooling was greater in ICE (-0.9 ± 0.3 °C) compared with CON (-0.2 ± 0.2 °C) (p ≤ .05). Heat storage capacity was greater in ICE compared with CON after precooling (ICE -29.3 ± 4.8 W∙m-2; CON -11.1 ± 7.3 W∙m-2, p < .05). Total heat storage was greater in ICE compared with CON at the end of the steady state cycle (ICE 62.0 ± 12.5 W∙m-2; CON 49.9 ± 13.4 W∙m-2, p < .05). Gross efficiency was higher in ICE compared with CON throughout the steady state cycle (ICE 21.4 ± 1.8%; CON 20.4 ± 1.9%, p < .05). Ice ingestion resulted in a lower thermal sensation at the end of precooling and a lower sweat rate during the initial stages of cycling (p < .05). Sweat loss, respiratory exchange ratio, heart rate and ratings of perceived exertion and thirst were similar between conditions (p > .05). Precooling with crushed ice led to improved gross efficiency while cycling due to an increased heat storage capacity, which was the result of a lower core temperature.

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