Ice slurry ingestion during cycling improves Olympic distance triathlon performance in the heat

Stevens, Christopher J; Dascombe, Ben J.; Boyko, Andriy; Sculley, Dean V.; Callister, Robin

doi:10.1080/02640414.2013.779740

Cited by 59 publications

(70 citation statements)

References 35 publications

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“…In addition, the towels only partially covered body surface area, thus limiting cooling potential. The ingestion of a slushie alone has been identified as an effective modality to reduce body temperature prior to exercise in able-bodied individuals, 9,26,27 however, the present study did not observe such changes. Many individuals with a SCI have a lower body mass due to musculoskeletal atrophy below the spinal lesion, 28 and may therefore consume a lower absolute volume of slushie.…”

Section: Discussioncontrasting

confidence: 56%

“…The effect of ingesting larger volumes of slushie has been investigated in able-bodied athletes. 8,27 However, increasing the slushie volume should be approached with caution for individuals with a SCI > T6 as they are at increased risk of autonomic dysreflexia, and overfilling the urinary bladder may trigger its onset. 29 In the present study, three athletes had a SCI above T6 and no episodes of autonomic dysreflexia occurred with 6.8 g/kg slushie volume was to be increased in athletes with an injury below T6, it may be worthwhile to prescribe slushie volumes normalised for torso mass, as opposed to total body mass.…”

Section: Discussionmentioning

confidence: 99%

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Physiological and perceptual effects of precooling in wheelchair basketball athletes

Forsyth

Pumpa

Knight³

et al. 2016

The Journal of Spinal Cord Medicine

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Objective: To investigate the physiological and perceptual effects of three precooling strategies during preexercise rest in athletes with a spinal cord injury (SCI). Design: Randomized, counterbalanced. Participants were precooled, then rested for 60 minutes (22.7 ± 0.2°C, 64.2 ± 2.6%RH). Setting: National Wheelchair Basketball Training Centre, Australia. Participants: Sixteen wheelchair basketball athletes with a SCI. Interventions: Participants were precooled through; 1) 10 minutes of 15.8°C cold water immersion (CWI), 2) ingestion of 6.8 g/kg −1 of slushie (S) from sports drink; 3) ingestion of 6.8 g/kg −1 of slushie with application of iced towels to the legs, torso and back/arms (ST); or 4) ingestion of 6.8 g/kg −1 of room temperature (22.3°C) sports drink (CON). Outcome measures: Core temperature (T gi ), skin temperature (T sk ), heart rate (HR), and thermal and gastrointestinal comfort. Results: Following CWI, a significant reduction in T gi was observed compared to CON, with a greatest reduction of 1.58°C occurring 40 minutes post-cooling (95% CI [1.07, 2.10]). A significant reduction in T gi following ST compared to CON was also observed at 20 minutes (0.56°C; [0.03, 1.09]) and 30 minutes (0.56°C; [0.04, 1.09]) post-cooling. Additionally, a significant interaction between impairment level and time was observed for T gi and HR, demonstrating athletes with a higher level of impairment experienced a greater reduction in HR and significant decrease in rate of decline in T gi , compared to lesser impaired athletes. Conclusion: CWI and ST can effectively lower body temperature in athletes with a SCI, and may assist in tolerating warm conditions.

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Section: Discussioncontrasting

confidence: 56%

Section: Discussionmentioning

confidence: 99%

Physiological and perceptual effects of precooling in wheelchair basketball athletes

Forsyth

Pumpa

Knight³

et al. 2016

The Journal of Spinal Cord Medicine

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“…However, it is not yet clear if the proportional reduction in sweating observed with the ingestion of cold water during exercise [170] occurs with ice slurry ingestion. Several recent reports support the consumption of an ice-slurry beverage since performance during endurance or intermittent-sprint exercise is improved following the ingestion of an ice-slurry beverage (~1 L crushed ice at ≤4 °C) either prior to [140, 172, 173] or during exercise [174], but no benefit was evident when consumed during the recovery period between two exercise bouts in another study [175]. Consequently, ingestion of ice slurry may be a practical complement or alternative to external cooling methods [155], but more studies are still required during actual outdoors competitions.…”

Section: Cooling Strategiesmentioning

confidence: 99%

Consensus Recommendations on Training and Competing in the Heat

et al. 2015

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Exercising in the heat induces thermoregulatory and other physiological strain that can lead to impairments in endurance exercise capacity. The purpose of this consensus statement is to provide up-to-date recommendations to optimize performance during sporting activities undertaken in hot ambient conditions. The most important intervention one can adopt to reduce physiological strain and optimize performance is to heat acclimatize. Heat acclimatization should comprise repeated exercise–heat exposures over 1–2 weeks. In addition, athletes should initiate competition and training in an euhydrated state and minimize dehydration during exercise. Following the development of commercial cooling systems (e.g., cooling vests), athletes can implement cooling strategies to facilitate heat loss or increase heat storage capacity before training or competing in the heat. Moreover, event organizers should plan for large shaded areas, along with cooling and rehydration facilities, and schedule events in accordance with minimizing the health risks of athletes, especially in mass participation events and during the first hot days of the year. Following the recent examples of the 2008 Olympics and the 2014 FIFA World Cup, sport governing bodies should consider allowing additional (or longer) recovery periods between and during events for hydration and body cooling opportunities when competitions are held in the heat.

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“…For example, use of a temperature probe on a fire-fighter working to control a bushfire or an astronaut in space may severely limit their work capacity. To overcome these limitations, some researchers have substituted rectal thermometry with an indigestible telemetric sensor (capsule) and the subsequent measurement of its surrounding temperature higher up in the gastrointestinal tract (Ihsan, Landers, Brearley, & Peeling, 2010;Stevens, Dascombe, Sculley, Boyko, & Callister, 2013;Yeo, Fan, Nio, Byrne, & Lee, 2012). The telemetric capsule is convenient, allows free movement, field-based measurements and is quick to respond to temperature changes with physical activity (Byrne & Lim, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the aim of the present study was to investigate the relationship between intragastric temperature and rectal temperature during exercise in the heat following ingestion of fluid. Secondly, ice slurry was also investigated due to recent interventions utilizing such a mixture on both athletes and emergency service personnel for improved comfort and performance (Pryor et al, 2015;Stevens et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Changes in Intragastric Temperature Reflect Changes in Heat Stress Following Tepid Fluid Ingestion But Not Ice Slurry Ingestion

Stevens¹,

Dascombe²

2015

Journal of Human Performance in Extreme Environments

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This study examined the effects of fluid and ice slurry ingestion on the relationship between intragastric temperature and rectal temperature in humans during physical activity. The purpose was to identify a technique to quantify changes in heat stress in situations when temperature probes are not feasible and when time constraints do not allow for a period long enough for an indigestible temperature capsule to reach the lower gastrointestinal tract. Eight moderately trained male runners inserted a rectal probe and ingested a telemetric capsule before randomized, crossover, pre-exercise ingestion of 7.5 mL?kg -1 ?BM -1 tepid fluid (22˚C) or ice slurry (21˚C). Beverage ingestion was followed by a self-paced endurance running time trial. Average intragastric temperature was significantly lower than average rectal temperature across the run following both fluid (37.9 ¡ 0.4˚C vs. 38.4 ¡ 0.2˚C; p50.003) and ice slurry ingestion (37.2 ¡ 0.9 vs. 38.3 ¡ 0.2; p50.009). However, a strong relationship was observed between measurements following fluid (r50.89) but not ice slurry (r50.18). The average bias ¡ limits of agreement during the run was 0.46 ¡ 0.50 following fluid and 1.09 ¡ 1.68 following ice slurry ingestion, which improved to 0.06 ¡ 0.76 and 0.65 ¡ 1.42, respectively when analyzed as delta scores. Intragastric temperature appears to not be a valid measure of absolute core body temperature at baseline or during exercise following either fluid or ice slurry ingestion. However, the relative changes in intragastric temperature during endurance exercise appears to be a strong indicator of systemic heat stress during exercise following ingestion of fluid at 22˚C, but not ice slurry at 21˚C.

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Ice slurry ingestion during cycling improves Olympic distance triathlon performance in the heat

Cited by 59 publications

References 35 publications

Physiological and perceptual effects of precooling in wheelchair basketball athletes

Physiological and perceptual effects of precooling in wheelchair basketball athletes

Consensus Recommendations on Training and Competing in the Heat

Changes in Intragastric Temperature Reflect Changes in Heat Stress Following Tepid Fluid Ingestion But Not Ice Slurry Ingestion

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