Exploring how a traditional diluted yoghurt drink may mitigate heat strain during medium-intensity intermittent work: a multidisciplinary study of occupational heat strain
| Autor: | Caroline Linninge, Karin Lundgren-Kownacki, Kalev Kuklane, Kristina Jakobsson, Danping Song, Chuansi Gao, Mats Dahl |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Adult
Male Hot Temperature Health Toxicology and Mutagenesis Drinking Multidisciplinary study India Sweating Heat strain Heat Stress Disorders Kidney Heat stress Fight-or-flight response 03 medical and health sciences Cognition 0302 clinical medicine Humans Climate change Medicine 030212 general & internal medicine Food science Exercise Yoghurt/analysis Occupational health Strain (chemistry) business.industry Public Health Environmental and Occupational Health Water 030229 sport sciences Thermoregulation Yogurt Gastrointestinal Microbiome Hydration management Female Original Article business Intensity (heat transfer) Body Temperature Regulation |
| Zdroj: | Industrial Health |
| ISSN: | 1880-8026 0019-8366 |
| DOI: | 10.2486/indhealth.2017-0030 |
| Popis: | It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-h period of medium load physical intermittent work in a climatic chamber (34°C, 60% RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random. Mean body temperatures when no rehydration was given were significantly higher (p≤0.001). When subjects drank water or buttermilk they had a lower sweat rate than with no rehydration (p≤0.05) and the perception of feeling hot, uncomfortable, thirsty and physically exerted was significantly reduced (p≤0.05). A hormonal stress response at the end of the exposure was seen when not drinking (p≤0.05). No differences in cognitive abilities and gut microbiota were found. The exposure lowered the renal blood flow suggesting an acute impact of short term heat exposure. It was also found that buttermilk has a protective effect on this impact. Our results demonstrated that keeping hydrated by water/buttermilk consumption mitigates heat strain in well-nourished subjects. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|