Effects of Environmental Stresses and Privations on Thirst

Fregly, Melvin J.; Rowland, Neil E.

doi:10.1007/978-1-4471-1817-6_28

Cited by 4 publications

(2 citation statements)

References 58 publications

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“…The Na intake was converted to a salt intake by adjusting for the difference in molecular weight (58·5/23·0) and to account for non-salt sources of Na (0·9) ( 5 , 8 ) .…”

Section: Methodsmentioning

confidence: 99%

“…Salt accounts for approximately 90 % of Na intake with the remainder of Na sourced from food ingredients such as sodium bicarbonate, monosodium glutamate, sodium phosphate, sodium carbonate and sodium benzoate, although these estimates are now dated ( 5 , 6 ) . Dietary salt includes the salt that occurs naturally in most foods, that which is added as an ingredient of processed foods, and that added at the time of cooking or at the table.…”

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confidence: 99%

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Nutritional modelling: distributions of salt intake from processed foods in New Zealand

Thomson

2009

Br J Nutr

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The salt content of processed foods is important because of the high intake of Na by most New Zealanders. A database of Na concentrations in fifty-eight processed foods was compiled from existing and new data and combined with 24 h diet recall data from two national nutrition surveys (5771 respondents) to derive salt intakes for seven population groups. Mean salt intakes from processed foods ranged from 6·9 g/d for young males aged 19-24 years to 3·5 g/d for children aged 5 -6 years. A total of $50 % of children aged 5-6 years, boys aged 11-14 years and young males aged 19-24 years had salt intakes that exceeded the upper limit for Na, calculated as salt (3·2 -5·3 g/d), from processed foods only. Bread accounted for the greatest contribution to salt intake for each population group (35-43 % of total salt intake). Other foods that contributed 2 % or more and common across most age groups were sausage, meat pies, pizza, instant noodles and cheese. The Na concentrations of key foods have changed little over the 16-year period from 1987 to 2003 except for corned beef and whole milk that have decreased by 34 and 50 % respectively. Bread is an obvious target for salt reduction but the implication on iodine intake needs consideration as salt is used as a vehicle for iodine fortification of bread.

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“…The Na intake was converted to a salt intake by adjusting for the difference in molecular weight (58·5/23·0) and to account for non-salt sources of Na (0·9) ( 5 , 8 ) .…”

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Nutritional modelling: distributions of salt intake from processed foods in New Zealand

Thomson

2009

Br J Nutr

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Effect of aerobic capacity on sweat rate and fluid intake during outdoor exercise in the heat

Yoshida

Nakai

Yorimoto

et al. 1995

Europ. J. Appl. Physiol.

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We measured the aerobic capacity, sweat rate and fluid intake of trained athletes during outdoor exercise and examined the relationship between aerobic capacity and thermoregulatory responses at high ambient temperatures. The maximal aerobic capacity (VO2max) of the subjects, nine male baseball players of college age, was determined by maximal exercise tests on a cycle ergometer. The subjects practised baseball regularly without drinking fluids from 1330 to 1530 hours. After 30 min rest, they played a baseball game with free access to a sports drink at 15 degrees C from 1600 to 1830 hours. At a mean ambient temperature of 36.7 (SEM 0.2) degree C, the mean percentage of body mass loss (delta mb) and increase of oral temperature (delta To) from 1330 to 1530 hours was 3.47 (SEM 0.12)% and 0.81 (SEM 0.14) degree C, respectively. The sweat loss from 1330 to 1830 hours was 56.53 (SEM 1.56)ml.kg-1 of body mass (mb) while the mean fluid consumption was 44.78 (SEM 2.39)ml.kg-1 of mb, with recovery of 76.08 (SEM 2.81)% of sweat loss. The VO2max was significantly inversely correlated with delta mb, fluid intake and rehydration amount, but showed no correlation with delta To. These results would suggest that at a given exercise intensity in subjects with a higher aerobic capacity body temperature is maintained with a lower sweating rate than that in subjects with a lower aerobic capacity.

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Brain angiotensin AT-2 receptor antagonism and water intake

Rowland

Fregly

1993

Brain Research Bulletin

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Effects of Environmental Stresses and Privations on Thirst

Cited by 4 publications

References 58 publications

Nutritional modelling: distributions of salt intake from processed foods in New Zealand

Nutritional modelling: distributions of salt intake from processed foods in New Zealand

Effect of aerobic capacity on sweat rate and fluid intake during outdoor exercise in the heat

Brain angiotensin AT-2 receptor antagonism and water intake

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