Ice slurry ingestion improves physical performance during high-intensity intermittent exercise in a hot environment

• Published in: PloS one 2022-09, Vol.17 (9), p.e0274584-e0274584
• Main Authors: Morito, Akihisa, Inami, Takayuki, Hirata, Akihiro, Yamada, Satoshi, Shimomasuda, Masatsugu, Haramoto, Maki, Kato, Keita, Tahara, Shigeyuki, Oguma, Yuko, Ishida, Hiroyuki, Kohtake, Naohiko
• Format: Article
• Language: English
• Subjects: Biology and Life Sciences; Body temperature; Cold; Environmental aspects; Exercise; Health aspects; Heat; Heat exhaustion; Ice; Ingestion; Low temperature; Medicine and Health Sciences; Nervous system; Physical fitness; Physical Sciences; Relative humidity; Risk factors; Rugby; Skin; Skin temperature; Slurries; Social Sciences; Temperature requirements
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0274584

Ice slurry ingestion enhances exercise performance by lowering the core body temperature. However, an operational issue related to this ingestion is the requirement for a high intake of 7.5 g·kg.sup.-1 to produce the desired effects. We investigated the effects of the intake of low amounts of ice slurry at -2°C on the tympanic temperature and exercise performance during repeated high-intensity intermittent exercises in a hot environment. This study was a randomized, crossover study, with a 6-day washout period. Twelve university rugby union players performed two 30-min sessions of high-intensity intermittent exercises separated by a 15-min half-time break on a cycle ergometer in a hot environment (28.8°C ± 0.1°C, 49.5% ± 0.6% relative humidity). The participants ingested 450 g of -2°C-ice slurry (ICE), or a 30°C-beverage (CON) having the same composition as ICE, or 30°C-water (WAT) during the half-time break. The tympanic temperature and skin temperature were measured as the physiological data, and the peak power and mean power as the exercise performance data. The tympanic temperature at the half-time break and beginning of the 2.sup.nd session was significantly lower in the ICE group as compared with the CON and WAT groups. The skin temperature at the half-time break was significantly lower in the ICE group as compared with the WAT group. While the peak power and mean power during the 2.sup.nd session were significantly greater in the ICE group as compared with the CON and WAT groups. Our findings suggest that even the intake of lower amounts, as compared with those used in previous studies, of low-temperature ice slurry can reduce the body temperature and improve the peak power. These results suggest that intake of low-temperature ice slurry as a strategy for internal body cooling is useful for improving endurance exercise performance in hot environments.