Palatability of Drinking Water: Effects on Voluntary Dehydration

Effects of water temperature and flavoring on fluid consumption were studied in fourteen unacclimatized males (21-33 yrs) during 6h of treadmill exercise in a hot environment. Subjects consumed each of four iodinated beverages (15 C water, 40 C water, 15 C raspberry-flavored water and 40 C raspberry...

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Bibliographic Details
Main Authors: Szlyk, Patricia C, Sils, Ingrid V, Francesconi, Ralph P, Hubbard, Roger W, Armstrong, Lawrence E
Format: Report
Language:English
Subjects:
ACCEPTABILITY
AS879
BLOOD PLASMA
BODY TEMPERATURE
BODY WEIGHT
CONSUMPTION
COOLING
DEHYDRATION
DRINKING WATER
FLUIDS
Food, Food Service and Nutrition
HEART RATE
HOT REGIONS
OSMOSIS
PE62787A
RECTUM
REDUCTION
TASTE
TEMPERATURE
TEMPERATURE CONTROL
WATER
WU129
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Summary:Effects of water temperature and flavoring on fluid consumption were studied in fourteen unacclimatized males (21-33 yrs) during 6h of treadmill exercise in a hot environment. Subjects consumed each of four iodinated beverages (15 C water, 40 C water, 15 C raspberry-flavored water and 40 C raspberry-flavored water0 on four non-consecutive days. We identified two groups of individuals by body weight (BW) loss during the cool water trial: drinkers (D) who lost less than 2% initial BW and reluctant drinkers (RD) who lost more than 2%. D consumed 31% more cool water and experienced smaller BW losses relative to RD. Warm water reduced 6h consumptions in both D and RD and also increased BW loss. Flavoring enhanced warm water consumption and reduced BW loss in RD only. Reduced consumption of warm water increased rectal temperature, heart rate and plasma osmolality in both groups. Keywords: Voluntary dehydration; Fluid consumption; Flavoring; Temperature regulation; Palatability; Dehydration; Drinking water.