Sensory Perception of an Oral Rehydration Solution during Exercise in the Heat

Prolonged exercise in the heat elicits a number of physiological changes as glycogen stores are low and water and electrolytes are lost through sweat. However, it is unclear whether these changes provoke an increase in liking of saltiness and, therefore, palatability of an oral rehydration solution (ORS). Twenty-seven recreationally active participants (n = 13 males; n = 14 females) completed sensory analysis of an ORS, a traditional sports drink (TS), and a flavored water placebo (PL) at rest and during 60 min (3 × 20-min bouts) of cycling exercise at 70% age-predicted maximum heart rate (HRmax) at 35.3 ± 1.4 °C and 41 ± 6% relative humidity. Before and after every 20 min of exercise, drinks were rated (using 20-mL beverage samples) based on liking of sweetness, liking of saltiness, thirst-quenching ability, and overall liking on a nine-point hedonic scale. Hydration status was assessed by changes in semi-nude body mass, saliva osmolality (SOsm), and saliva total protein concentration (SPC). After 60 min of exercise, participants lost 1.36 ± 0.39% (mean ± SD) of body mass and there were increases in SOsm and SPC. At all time points, liking of sweetness, saltiness, thirst-quenching ability, and overall liking was higher for the TS and PL compared to the ORS (p < 0.05). However, the saltiness liking and thirst-quenching ability of the ORS increased after 60 min of exercise compared to before exercise (p < 0.05). There was also a change in predictors of overall liking with pre-exercise ratings mostly determined by liking of sweetness, saltiness, and thirst-quenching ability (p < 0.001), whereas only liking of saltiness predicted overall liking post-exercise (R2 = 0.751; p < 0.001). There appears to be a hedonic shift during exercise in which the perception of saltiness becomes the most important predictor of overall liking. This finding supports the potential use of an ORS as a valuable means of hydration during the latter stages of prolonged and/or intense exercise in the heat.

Marcadores bioquímicos de estrés oxidativo en jugadoras universitarias de voleibol. Efecto del consumo de Passiflora edulis (Biochemical markers of oxidative stress in female volleyball players. Effect of consumption of Passiflora edulis)

Objetivo: examinar el efecto del consumo de Passiflora edulis (P. edulis) sobre marcadores bioquímicos de estrés oxidativo (BMEOX) en mujeres voleibolistas de una selección universitaria. Método: población catorce jugadoras (edad: 19.3±2.2 años; masa: 57.5±5.0 kg; estatura: 1.62±6.2 m), fueron divididas aleatoriamente en grupo experimental (GE) y grupo placebo (GP). Durante los siete días del microciclo, al GE se les suministró 2 ml/día de zumo de P edulis y el GP recibió 2 ml/día de placebo (agua saborizada). Se tomaron muestras sanguíneas durante los días 1, 4, 7 y 14. Se cuantificaron creatina quinasa (CK), glutamato oxalacetato transaminasa (GOT), glutamato piruvato transaminasa (GPT), creatinina (Cr), catalasa (CAT), superóxido dismutasa (SOD), la peroxidación lipídica por el método de sustancias reactivas al ácido tiobarbitúrico (TBARS) y la tasa de filtración glomerular (TFG). Resultados: las transaminasas, se incrementaron significativamente en el día 4, y descendieron en los días 7 y 14 en ambos grupos. CK y Cr, aumentaron, pero no retornaron a valores basales en el día 14. TBARS y CAT aumentaron en ambos grupos sin diferencias significativas, mientras SOD aumentó con diferencias significativas para todos los días solo en GP. Conclusión: El microciclo produce cambios en los BMEOX, aumentando su nivel con el aumento de la intensidad del mismo; El consumo de P. edulis no afectó de manera significativa las actividades transaminasas, SOD y CAT, pero estas enzimas permanecen más estables en las deportistas que consumieron P. edulis. Es necesario profundizar el conocimiento sobre usos de antioxidantes y ejercicio intenso. Abstract. Objective: to examine the effect of the consumption of Passiflora edulis (P. edulis) on biochemical markers of oxidative stress (BMEOX) in female volleyball players of a university team. Method: population fourteen players (age: 19.3 ± 2.2 years; mass: 57.5 ± 5.0 kg; height: 1.62 ± 6.2 m), were randomly divided into experimental group (EG) and placebo group (GP). During the seven days of the microcycle, the EG was given 2 ml / day of P edulis juice and the GP received 2 ml / day of placebo (flavored water). Blood samples were taken during days 1, 4, 7 and 14. Creatine kinase (CK), glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT), creatinine (Cr), catalase (CAT), superoxide dismutase (SOD), lipid peroxidation by thiobarbituric acid reactive substances (TBARS) and glomerular filtration rate (GFR). Results: transaminases increased significantly on day 4, and decreased on days 7 and 14 in both groups. CK and Cr, increased, but did not return to baseline values on day 14. TBARS and CAT increased in both groups without significant differences, while SOD increased with significant differences for all days only in GP. Conclusion: The microcycle produces changes in the BMEOX, its level increase with the increase in its intensity; Consumption of P. edulis did not significantly affect transaminase, SOD and CAT activities, but these enzymes remain more stable in athletes who consumed P. edulis. It is necessary to deepen the knowledge about antioxidant uses and intense exercise.

Effect of flavored water on the morphological and chemical composition of human dental enamel microestructure in vitro

There is a remarkable interest in the dental area about the effect produced by the acidic agents contained in commercial non-alcoholic drinks on dental enamel due to their ability to produce caries or erosive lesions. The objective was to characterize the morphological and the chemical alterations of the adamantine structure exposed to the action of a flavored water. Human dental crowns sectioned in the buccolingual direction were embedded in polymer. Flat and highly polished surfaces were obtained by wear with descending granulation sandpaper. Observations and chemical analyses were performed on radial enamel before and after exposure to the beverage, at the ESEM FEI QUANTA 200-EDS (SeMFi-LIMF. FI- UNLP). For the morphological description, the etching patterns of the enamel were considered. The chemical elements sodium, magnesium, chlorine, and the calcium/phosphorus ratio were studied. The samples were immersed in 100 ml of a flavored water for 12 minutes. At the ESEM, the prisms presented different patterns of acid etching, which may affect the core or the profile. The chemical composition showed variations according to the area, before and after the treatment. Although the studied elements were present in the healthy enamel, both in the radial and in the Hunter Schreger bands, the percentage values were different. In the bands, sodium and magnesium increased while chlorine decreased. After the action of the flavored water, sodium and magnesium increased even more and the chlorine dropped markedly. A significant difference was found in Ca/P ratio before and after treatment. The beverage used contains acid agents in its composition that produce loss of minerals from the adamantine tissue. We conclude that the exposure of tooth enamel to flavored water produces demineralization compatible with erosion lesions.

Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water

Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene. 1,3-pentadiene, which is formed through the decarboxylation of sorbic acid or its salts, is one such compound. Numerous species of molds and yeasts have been reported as capable of degrading sorbic acid. This work is aimed to identify the off-odor compounds in samples of strawberry-flavored water preserved with potassium sorbate and sodium benzoate. In addition, the mold isolated from this drink was evaluated for the ability to form undesirable compounds, and the results revealed the presence of 1,4-pentadiene and benzaldehyde in the tested samples. The mold isolated from the samples was identified as Penicillium corylophilum. During its 5-day incubation at 25 °C in a liquid medium, potassium sorbate added at a final concentration of 200 and 400 mg/L was completely assimilated by the growing mycelium and converted into 1,4-pentadiene. The concentration of the latter was determined as 46.5 and 92.6 mg/L, respectively. The decrease in the concentration of sodium benzoate exceeded 53% in the broth spiked at 200 mg/L and 23% at 400 mg/L, resulting in the formation of benzaldehyde.

Impacts of Acute Sucralose and Glucose on Brain Activity during Food Decisions in Humans

It is not known how acute sucralose and glucose alter signaling within the brain when individuals make decisions about available food. Here we examine this using Food Bid Task in which participants bid on visually depicted food items, while simultaneously undergoing functional Magnetic Resonance Imaging. Twenty-eight participants completed three sessions after overnight fast, distinguished only by the consumption at the start of the session of 300 mL cherry flavored water with either 75 g glucose, 0.24 g sucralose, or no other ingredient. There was a marginally significant (p = 0.05) effect of condition on bids, with 13.0% lower bids after glucose and 16.6% lower bids after sucralose (both relative to water). Across conditions, greater activity within regions a priori linked to food cue reactivity predicted higher bids, as did greater activity within the medial orbitofrontal cortex and bilateral frontal pole. There was a significant attenuation within the a priori region of interest (ROI) after sucralose compared to water (p < 0.05). Activity after glucose did not differ significantly from either of the other conditions in the ROI, but an attenuation in signal was observed in the parietal cortex, relative to the water condition. Taken together, these data suggest attenuation of central nervous system (CNS) signaling associated with food valuation after glucose and sucralose.

Respiratory–Swallow Coordination in Healthy Adults During Drinking of Thin to Extremely Thick Liquids: A Research Note

Purpose Respiratory–swallow coordination is vital for airway protection, preventing aspiration, or penetration of foreign material into the airway. With the implementation of the International Dysphagia Diet Standardization Initiative definitions for different liquid consistencies used in dysphagia management, it is important to establish whether respiratory–swallow coordination patterns differ across these consistencies. This study aimed to evaluate respiratory behaviors during swallowing across the spectrum from thin to extremely thick liquids in healthy adults less than 60 years of age. Method Thirty healthy adults, aged 21–55 years, each consumed 54 naturally sized cup sips or spoonfuls of liquid stimuli prepared in thin, slightly thick, mildly thick, moderately thick, and extremely thick consistencies. Half of the stimuli were prepared using barium and half with a lemon-flavored water. Concurrent respiratory and swallowing pressure signals were collected to evaluate the respiratory phase pattern and pause duration associated with the swallow. Results An expiration–swallow–expiration pattern was the dominant respiratory phase pattern, observed in 92.7% of the trials, with no significant effect of consistency. Respiratory pause duration was found to be significantly shorter with barium stimuli (0.73 s) compared to nonbarium stimuli (0.78 s) ( p < .001, Cohen's d = .2), with no notable effects based on the factors of sex or liquid consistency. Conclusions In a convenience sample of healthy adults under the age of 60 years, consistent respiratory–swallow phasing and stable timing across the spectrum from thin to extremely thick liquids was observed. The data from this study can serve as preliminary reference data to which assessment information for individuals with dysphagia or respiratory challenges can be compared.

The long-term effect of sparkling flavored water on human tooth enamel determined by gravimetric analysis: a preliminary evaluation

Objective: The aim of this study was to assess the in vitro effect of flavored waters on human tooth enamel using a gravimetric method. Lingual surfaces of lower molars were used to obtain enamel specimens. Material and Methods: Enamel (n=3) was washed and dried, immersed in 6 flavors of locally available of flavored sparkling water and assessed using gravimetric analysis, periodically for up to 9 days. Additionally, pH measurements of the flavored waters were recorded. Results: All the tested flavored waters showed pH values below that of critical pH. Paired t-tests demonstrated significant reductions in the mean group mass for all enamel specimens from as early as day 1 after immersion in flavored water, compared to baseline measurements. Further reductions in mean mass continued up to day 9 of immersion. Conclusion: Flavored waters are potentially erosive to human enamel specimens with the erosive effect being cumulative over time.KeywordspH; Enamel; dental erosion.

Relationship between the nutritional status and food consumption inside the school in adolescents of Mexico City

There is a concern that the bad habits and lifestyles of adolescents such as the consumption of foods rich in sugars and fats in free moments, like school recess acts as a factor that intervenes in the increase of weight. The aim of this study was to determine the relationship between the nutritional status and the food consumption inside the school in adolescents of Mexico City. A sample of 1457 first-grade adolescents from high schools was obtained. A food consumption frequency questionnaire was applied inside the school. Likewise, anthropometric measures were taken and through the use of Who Anthro Plus program, the nutritional status diagnosis was obtained. The obtained data was analyzed with the statistical package IBM SPSS Statistics® version 20.0 for Windows. It was found that adolescents who frequently consume sweets, snacks, flavored waters, bottled juices, confectionery products and ice cream have a higher prevalence of obesity (15.2%, 17.4%, 21.4%, 17.7%, 16.2% and 19.9%, respectively), compared to adolescents who never consume these products (11.6%, 12.6%, 11.9%, 10.5%, 14.6%, and 12.1%, respectively). Likewise, it was found that adolescents who frequently consume fruit, water, yogurt, vegetables and milk have a lower prevalence of obesity (10.2%, 12.2%, 10.3%, 10.1% and 9.35, respectively) in comparison with adolescents who never consume these foods during school hours (19.1%, 18.6%, 17.8%, 15.9% and 16.3%, respectively), finding a highly significant difference (p < 0.01) in the consumption of flavored water, fruit, natural water and yogurt. It was found that the food consumed during school hours has an impact on the nutritional status of adolescents, similar to the results found in the literature, so it is suggested to promote healthy habits and lifestyles at school and at home so that adolescents opt for healthy snack choices.

Adolescent Beverage Intake in Relation to Actigraphy-assessed Sleep Duration, Timing, and Fragmentation (P18-100-19)

Objectives To examine whether usual beverage intake was associated with sleep timing, duration, and fragmentation among adolescents. Methods The study population included 528 Mexico City adolescents enrolled in a longitudinal study. Beverage intake over the last week was assessed with a food frequency questionnaire. The following beverage groups were analyzed: milk, sweetened milk, regular soda, coffee/tea, 100% fruit juice, commercial fruit juice with sugar, fruit drink/flavored water with sugar, and plain water. Sleep timing, duration, and fragmentation were assessed with 7-day actigraphy. Overall and sex-stratified linear regression was conducted with sleep characteristics as separate outcomes and quantiles of energy-adjusted beverage intake as exposures, accounting for sex, age, maternal education, physical activity, and smoking. Results The mean age (SD) was 14.4 (2.1) years; 48% were male. The most commonly consumed drinks were water, milk, soda, and fruit juice with added sugar (energy-adjusted mean = 666 (557) mL per day, 360 (278) mL per day, 225 (251) mL per day and 203 (263) mL per day, respectively). In overall regression analysis, soda was associated with later sleep timing; those in the 4th (highest) quartile of soda consumption had a 19 minute later weekday sleep timing than those in the lowest quartile [95% CI 1, 37]. Among boys, milk and water consumption were each associated with longer weekday sleep duration (25 [1, 48] and 26 [4, 47] more minutes, respectively in the 4th compared to the 1st quartile); and higher 100% fruit juice consumption was related to earlier weekday sleep timing (−22 [−28, 1] minutes in the 1st compared to the last quantile; P trend = 0.03). Among girls, soda was associated with higher sleep fragmentation (1.6 [0.4, 2.8] % in the 4th compared to the 1st), and coffee/tea consumption was related to shorter weekend sleep duration (−23 [−44, −2] minutes in the 4th compared to the 1st). Conclusions Higher soda intake was associated with later sleep midpoint in boys and girls, while other beverages were associated with sleep in a sex-specific manner. Among girls, adverse associations with sleep were observed for caffeinated drinks only, while boys with higher consumption of water, milk, and natural juice had evidence of healthier sleep. Funding Sources NIH/NIEHS, EPA.