Ambient-Temperature Beverages Are Consumed at a Rate Similar to Chilled Water in Heat-Exposed Workers

Abstract

Palatability of beverages has been shown to influence drinking patterns and hydration. Cool beverages are known to enhance palatability; however, situations exist in which cooling is not possible. The purpose of this study was to determine the palatability of a variety of flavors of ambient temperature beverages. Ten healthy males performed two work trials in a temperature-controlled environment (WBGT = 30°C; wet = 25°C, dry = 40°C, globe = 41°C). In one trial, the subjects had only chilled water to drink. In the second trial the subjects drank their choice (any or all) of five ambient temperature beverages (water, fruit punch, lemon-lime, orange, and cola). Repeated measures ANOVA showed no difference in absolute or relative fluid consumption between the two trials (chilled = 1730 ± 316 mL and 21 ± 5 mL/kg; ambient [all five beverages combined] = 1510 ± 219 mL and 19 ± 4 mL/kg). There was no difference in the rate of fluid consumption between the two trials (608 ± 88 mL/30 min and 674 ± 82 mL/30 min, p > 0.05). Additionally, when combining all ambient-temperature, flavored beverages, consumption was significantly greater than that of ambient temperature water (1245 ± 206 vs. 255 ± 86 mL, p < 0.05). These findings demonstrate that providing ambient temperature beverages in a hot condition results in fluid consumption values similar to chilled water. These findings are relevant to industry in that there may be times when workers are at risk for heat-related illness due to dehydration and chilled beverages are not available. By providing flavored beverages, fluid consumption may be maintained and degree of heat-illness may be lessened.

Keywords:

• fluid consumption
• fluids
• heat stress
• hypohydration

ACKNOWLEDGMENTS

This research was supported in part by a grant from the Gatorade Sports Science Institute (Barrington, IL).