Water intake, pleasure and water temperature in humans

Boulze, D.; Montastruc, P; Cabanac, Michel

doi:10.1016/0031-9384(83)90044-6

Cited by 90 publications

(46 citation statements)

References 28 publications

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“…Due to significant differences in study design where some studies measured postexercise rehydration (Boulze et al, 1983;Passe, 2001;Sandick, Engell, & Maller, 1984), the results were analyzed separately. The meta-analysis of beverage consumption during exercise revealed significant methodological heterogeneity (89%), so a random-effects model was used (Cook el at., 1995).…”

Section: Resultsmentioning

confidence: 99%

“…None were blind to beverage temperature, since masking the temperature of ingested fluids is not possible. Only one study was not randomized (Boulze et al, 1983).…”

Section: Resultsmentioning

confidence: 99%

“…The studies investigated a range of different exercise and fluid protocols, with five studies involving the consumption of beverages during exercise and three studies examining fluid consumption on the completion of exercise (Boulze et al, 1983;Passe, 2001;Sandick et al, 1984). Most studies were of crossover design and assigned participants to a beverage temperature on separate visits.…”

Section: Discussionmentioning

confidence: 99%

“…To encourage fluid consumption in situations where an excessive mismatch between fluid intake and sweat losses is likely, attention should be paid to the palatability of the available beverages. In addition to flavor, the temperature of a beverage has been reported to influence palatability and subsequent ingestion (Boulze, Montastruc, & Cabanac, 1983;Rothstein, Adolph, & Wills, 1947;Sohar, Kaly, & Adar, 1962). Indeed, the position stand on exercise and fluid replacement of the American College of Sports Medicine (Sawka et al, 2007) recommends consumption of fluids at approximately 15-21 °C during exercise based on evidence that this is the range in which drinks are most highly rated for palatability (Boulze et al, 1983).…”

mentioning

confidence: 99%

“…In addition to flavor, the temperature of a beverage has been reported to influence palatability and subsequent ingestion (Boulze, Montastruc, & Cabanac, 1983;Rothstein, Adolph, & Wills, 1947;Sohar, Kaly, & Adar, 1962). Indeed, the position stand on exercise and fluid replacement of the American College of Sports Medicine (Sawka et al, 2007) recommends consumption of fluids at approximately 15-21 °C during exercise based on evidence that this is the range in which drinks are most highly rated for palatability (Boulze et al, 1983). Cool beverages may have additional effects not associated with an increase in palatability that may be of interest to an exercising individual, including a reduction in core body temperature, resulting in improved performance (Burdon, O'Connor, Gifford & Shirreffs, 2010).…”

mentioning

confidence: 99%

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Influence of Beverage Temperature on Palatability and Fluid Ingestion During Endurance Exercise: A Systematic Review

Burdon¹,

Johnson²,

Chapman³

et al. 2012

International Journal of Sport Nutrition and Exercise Metabolism

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Beverage palatability is known to influence fluid consumption during exercise and may positively influence hydration status and help prevent fatigue, heat illness, and decreased performance. Purpose: The aims of this review were to evaluate the effect of beverage temperature on fluid intake during exercise and investigate the influence of beverage temperature on palatability. Methods: Citations from multiple databases were searched from the earliest record to November 2010 using the terms beverage, fluid, or water and palatability, preference, feeding, and drinking behavior and temperature. Included studies (N = 14) needed to use adult (≥18 yr) human participants, have beverage temperatures ≤50 °C, and measure consumption during exercise and/or palatability. Results: All studies reporting palatability (n = 10) indicated that cold (0-10 °C) or cool (10-22 °C) beverages were preferred to warmer ones (control, ≥22 °C). A meta-analysis on studies reporting fluid consumption (n = 5) revealed that participants consumed ~50% (effect size = 1.4, 0.75-2.04, 95% CI) more cold/cool beverages than control during exercise. Subanalysis of studies assessing hydration status (n = 4) with consumption of cool/cold vs. warm beverages demonstrated that dehydration during exercise was reduced by 1.3% of body weight (1.6-0.9%, 95% CI; p < .001). Conclusion: Cool beverage temperatures (<22 °C) significantly increased fluid palatability, fluid consumption, and hydration during exercise vs. control (≥22 °C).

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Section: Resultsmentioning

confidence: 99%

“…None were blind to beverage temperature, since masking the temperature of ingested fluids is not possible. Only one study was not randomized (Boulze et al, 1983).…”

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Influence of Beverage Temperature on Palatability and Fluid Ingestion During Endurance Exercise: A Systematic Review

Burdon¹,

Johnson²,

Chapman³

et al. 2012

International Journal of Sport Nutrition and Exercise Metabolism

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Optimal Composition of Fluid‐Replacement Beverages

Baker

Jeukendrup

2014

Comprehensive Physiology

119

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The objective of this article is to provide a review of the fundamental aspects of body fluid balance and the physiological consequences of water imbalances, as well as discuss considerations for the optimal composition of a fluid replacement beverage across a broad range of applications. Early pioneering research involving fluid replacement in persons suffering from diarrheal disease and in military, occupational, and athlete populations incurring exercise- and/or heat-induced sweat losses has provided much of the insight regarding basic principles on beverage palatability, voluntary fluid intake, fluid absorption, and fluid retention. We review this work and also discuss more recent advances in the understanding of fluid replacement as it applies to various populations (military, athletes, occupational, men, women, children, and older adults) and situations (pathophysiological factors, spaceflight, bed rest, long plane flights, heat stress, altitude/cold exposure, and recreational exercise). We discuss how beverage carbohydrate and electrolytes impact fluid replacement. We also discuss nutrients and compounds that are often included in fluid-replacement beverages to augment physiological functions unrelated to hydration, such as the provision of energy. The optimal composition of a fluid-replacement beverage depends upon the source of the fluid loss, whether from sweat, urine, respiration, or diarrhea/vomiting. It is also apparent that the optimal fluid-replacement beverage is one that is customized according to specific physiological needs, environmental conditions, desired benefits, and individual characteristics and taste preferences.

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Effects of Temperature and Volume on Measures of Mouth Dryness, Thirst and Stomach Fullness in Males and Females

Brunstrom

MacRae

1997

Appetite

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Water intake, pleasure and water temperature in humans

Cited by 90 publications

References 28 publications

Influence of Beverage Temperature on Palatability and Fluid Ingestion During Endurance Exercise: A Systematic Review

Influence of Beverage Temperature on Palatability and Fluid Ingestion During Endurance Exercise: A Systematic Review

Optimal Composition of Fluid‐Replacement Beverages

Effects of Temperature and Volume on Measures of Mouth Dryness, Thirst and Stomach Fullness in Males and Females

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