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1
Gourineni, Vishnupriya, Maria L. Stewart, Rob Skorge, and Thomas Wolever. "Glycemic Index of Slowly Digestible Carbohydrate Alone and in Powdered Drink-Mix." Nutrients 11, no. 6 (2019): 1228. http://dx.doi.org/10.3390/nu11061228.
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Consumer interest in food and beverages with carbohydrates offering steady glucose release and lower glycemic index (GI) continues to rise. Glycemic index is one of the metrics for carbohydrate quality. Slowly digestible carbohydrates (SDC) offer an ingredient solution to improve carbohydrate quality and meet consumer needs. SUSTRATM 2434 slowly digestible carbohydrate is a blend of tapioca flour and corn starch. The study objective was to determine the glycemic index of the SDC ingredient alone and in a powdered drink-mix. In a randomized, single-blind study, heathy adults (n = 14) consumed four test drinks, delivering 50 g available carbohydrates on separate days to measure GI. Participants either consumed dextrose in water (placebo), SDC ingredient in water, SDC drink-mix powder reconstituted in skim milk, or control drink-mix reconstituted in skim milk (without SDC). Post-prandial glucose response was measured over 4 h. SDC exhibited lower GI (0–2 h) and higher steady glucose release (beyond 2 h). SDC alone (GI = 27) and SDC in drink-mix (GI = 30.3) showed significantly lower GI (−27%) compared to dextrose (100) and the control drink-mix (41.5). SUSTRATM 2434 SDC is a low glycemic ingredient, suitable for product innovations with potential for low glycemic and steady glucose release claims.
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Guillochon, Mathilde, and David S. Rowlands. "Solid, Gel, and Liquid Carbohydrate Format Effects on Gut Comfort and Performance." International Journal of Sport Nutrition and Exercise Metabolism 27, no. 3 (2017): 247–54. http://dx.doi.org/10.1123/ijsnem.2016-0211.
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Carbohydrate sports drinks produce worthwhile benefits to endurance performance compared with noncaloric controls. However, athletes now consume carbohydrate in a range of formats, including gels and bars, but the comparable performance outcomes are unknown. Therefore, the aim of this study was to establish the relative effects of drink, gel, bar, and mixed carbohydrate formats on intense cycling performance. In a treatmentapparent randomized crossover design, 12 well-trained male cyclists completed 4 trials comprising a 140-min race simulation, followed by a double-blind slow-ramp to exhaustion (0.333 W·s-1). Carbohydrate comprising fructose and maltodextrin was ingested every 20 min via commercial drink, gel, bar, or mix of all 3, providing 80 g carbohydrate·h-1. Fluid ingestion was 705 ml·h-1. Exertion, fatigue, and gastrointestinal discomfort were measured with VAS. Performance peak power (SD) was 370 (41), 376 (37), 362 (51) and 368 W (54) for drink, gels, bars, and mix respectively. The reduction in power (-3.9%; 90%CI ±4.3) following bar ingestion vs. gel was likely substantial (likelihood harm 81.2%; benefit 0.8%), but no clear differences between drinks, gels, and the mix were evident. Bars also produced small-moderate standardized increases in nausea, stomach fullness, abdominal cramps, and perceived exertion, relative to gels (likelihood harm 95–99.5%; benefit <0.01%) and drink (75–95%; <0.01%); mix also increased nausea relative to gels (95%; <0.01%). Relative to a gel, carbohydrate bar ingestion reduced peak power, gut comfort, and ease of exertion; furthermore, no clear difference relative to drink suggests bars alone are the less favorable exogenous-carbohydrate energy source for intense endurance performance.
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Fabre, Marina, Bertrand Mathieu, Eve Tiollier, et al. "Effects of Native Whey Protein and Carbohydrate Supplement on Physical Performance and Plasma Markers of Muscle Damage and Inflammation during a Simulated Rugby Sevens Tournament: A Double-Blind, Randomized, Placebo-Controlled, Crossover Study." Nutrients 14, no. 22 (2022): 4780. http://dx.doi.org/10.3390/nu14224780.
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The importance of optimized recovery during a sport competition is undisputed. The objective of this study was to determine the effects of recovery drinks comprising either carbohydrate only, or a mix of native whey proteins and carbohydrate to maintain physical performance and minimize muscle damage during a simulated rugby sevens (rugby 7s) tournament. Twelve well-trained male rugby players participated in three simulated rugby 7s tournament days with a week’s interval in between. Each tournament comprised a sequence of three simulated matches, interspersed with 2 h of recovery. Three different recovery drinks were tested: a placebo (PLA, nonenergetic chocolate-flavored drink), a carbohydrate drink (CHO, 80 g of carbohydrate) or an isoenergetic carbohydrate–protein drink (P-CHO, 20 g of Pronativ®, native whey protein and 60 g of carbohydrate). A different recovery drink, consumed after each match, was tested during each simulated tournament. Physical performance, muscle damage and muscle pain were assessed before and after each simulated tournament. Regarding physical performance, both P-CHO and CHO drinks had a positive effect on the maintenance of 50 m sprint time compared to the PLA drink (effect sizes large and moderate, respectively). Regarding muscle damage, the P-CHO supplement attenuated the creatine phosphokinase increase at POST6 compared to PLA (effect size, moderate). Finally, P-CHO and CHO drinks reduced the exercise-induced DOMS (effect size, moderate), compared to the PLA condition (effect size, large), while P-CHO only reduced pain on muscle palpation and pain when descending stairs compared to PLA 24 h post-tournament (effect size, small). This study suggests that consuming a recovery drink containing native whey proteins and carbohydrate or carbohydrate only after each match of a rugby 7s tournament may attenuate the exercise-induced increase in markers of muscle damage and maintain physical performance.
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Bowtell, J. L., K. Gelly, M. L. Jackman, A. Patel, M. Simeoni, and M. J. Rennie. "Effect of different carbohydrate drinks on whole body carbohydrate storage after exhaustive exercise." Journal of Applied Physiology 88, no. 5 (2000): 1529–36. http://dx.doi.org/10.1152/jappl.2000.88.5.1529.
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Seven untrained male subjects participated in a double-blind, crossover study conducted to determine the efficacy of different carbohydrate drinks in promoting carbohydrate storage in the whole body and skeletal muscle during recovery from exhaustive exercise. The postabsorptive subjects first completed an exercise protocol designed to deplete muscle fibers of glycogen, then consumed 330 ml of one of three carbohydrate drinks (18.5% glucose polymer, 18.5% sucrose, or 12% sucrose; wt/vol) and also received a primed constant infusion of [1-13C]glucose for 2 h. Nonoxidative glucose disposal (3.51 ± 0.28, 18.5% glucose polymer; 2.96 ± 0.32, 18.5% sucrose; 2.97 ± 0.16, 12% sucrose; all mmol ⋅ kg− 1 ⋅ h− 1) and storage of muscle glycogen (5.31 ± 1.11, 18.5% glucose polymer; 4.07 ± 1.05, 18.5% sucrose; 3.45 ± 0.85, 12% sucrose; all mmol ⋅ kg wet wt−1 ⋅ h− 1; P < 0.05) were greater after consumption of the glucose polymer drink than after either sucrose drink. The results suggest that the consumption of a glucose polymer drink (containing 61 g carbohydrate) promotes a more rapid storage of carbohydrate in the whole body, skeletal muscle in particular, than an isoenergetic sucrose drink.
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Briliannita, Anjar, and Zaenab Ismail. "Analisis kimia dan uji oragnoleptik pada minuman sinbiotik dengan penambahan ektrak pati sagu." Jurnal SAGO Gizi dan Kesehatan 3, no. 1 (2022): 14. http://dx.doi.org/10.30867/gikes.v3i1.694.
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Background: Sago is local food, contains lactic acid bacteria that can ferment high carbohydrates and oligosaccharides purified from sago extract. It has the potential as a prebiotic because it can support the growth of lactic acid bacteria, reduce the growth of E.coli and Salmonella bacteria (in vitro).Objectives: To determine the effect of synbiotic drink added with sago starch extract (Metroxylon sago r) on organoleptic and nutritional tests and determine the degree of acidity of the drink.Methods: Experimental study with a completely randomized design (CRD). Organoleptic tests at the Nutrition Laboratory of the Nutrition Department of the Health Polytechnic of Sorong and chemical tests at the Chemix Pratama Laboratory in Yogyakarta in April-June 2020. Descriptive univariate analysis, including frequency and percentage distribution. Bivariate test with ANOVA test and Duncan's follow-up test.Results: The results showed that the synbiotic drink (yogurt) added with sago starch extract and using starter Streptococcus thermophilus, and Lactobacillus bulgaricus had a significant effect on the organoleptic test and the carbohydrate content of the product ( p < 0.05). The most preferred synbiotic drink (yogurt) from the three drink variations (Y011, Y021, and Y033) drinks Y021. The analysis of starch content in local varieties of West Papua sago flour was very high, namely 83.30%, and the chemical test results of acidity (pH) in the selected synbiotic drink (yogurt) Y021 was 4.36.Conclusion: The synbiotic drink added with sago starch extract had a significant effect on the organoleptic test compared with commercial yogurt drink and the carbohydrate content of the drink. Of the 3 variants of sago starch extract in synbiotic drinks, selected was Y021, and the best degree of acidity in synbiotic drinks (Y021), pH = 4.36 was sufficient to meet the standard of acidity of yogurt drinks in general.
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Ramirez, I. "Stimulation of fluid intake by carbohydrates: interaction between taste and calories." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 266, no. 3 (1994): R682—R687. http://dx.doi.org/10.1152/ajpregu.1994.266.3.r682.
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Rats were trained in an apparatus that infused water or nutritive fluids into their stomachs every time that they drank flavored fluids. Rats given saccharin to drink by mouth drank more fluid than rats given cherry-flavored water to drink. Furthermore, rats given saccharin to drink ingested much more fluid if they were given intragastric infusions of 6% carbohydrate than intragastric infusions of plain water. This stimulatory effect of carbohydrate infusion occurred within 1 or 2 days of training and was very large, amounting to > or = 70% increase in fluid intake compared with rats drinking saccharin and infused with water. On the other hand, infusions of 6% carbohydrate had no effect on the intake of rats given cherry-flavored water to drink. In an attempt to determine whether rats could be trained to respond to cherry flavor at all, rats were infused with a liquid diet whenever they drank cherry or saccharin-flavored water. When dry food was withheld, the rats learned to increase fluid intake so as to feed themselves. The rats given saccharin to drink acquired this task more readily than rats given cherry flavor to drink, but both groups took in normal amounts of food by the end of the 10-day training period. It is concluded that it is much easier to condition an increase in fluid intake with intragastric infusions of carbohydrate than with an arbitrary nonsweet flavor.
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Sihvola, Nora, Riitta Korpela, Andreas Henelius, et al. "Breakfast high in whey protein or carbohydrates improves coping with workload in healthy subjects." British Journal of Nutrition 110, no. 9 (2013): 1712–21. http://dx.doi.org/10.1017/s0007114513000779.
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Dietary components may affect brain function and influence behaviour by inducing the synthesis of neurotransmitters. The aim of the present study was to examine the influence of consumption of a whey protein-containing breakfast drink v. a carbohydrate drink v. control on subjective and physiological responses to mental workload in simulated work. In a randomised cross-over design, ten healthy subjects (seven women, median age 26 years, median BMI 23 kg/m2) participated in a single-blinded, placebo-controlled study. The subjects performed demanding work-like tasks after having a breakfast drink high in protein (HP) or high in carbohydrate (HC) or a control drink on separate sessions. Subjective states were assessed using the NASA Task Load Index (NASA-TLX), the Karolinska sleepiness scale (KSS) and the modified Profile of Mood States. Heart rate was recorded during task performance. The ratio of plasma tryptophan (Trp) to the sum of the other large neutral amino acids (LNAA) and salivary cortisol were also analysed. The plasma Trp:LNAA ratio was 30 % higher after the test drinks HP (median 0·13 (μmol/l)/(μmol/l)) and HC (median 0·13 (μmol/l)/(μmol/l)) than after the control drink (median 0·10 (μmol/l)/(μmol/l)). The increase in heart rate was smaller after the HP (median 2·7 beats/min) and HC (median 1·9 beats/min) drinks when compared with the control drink (median 7·2 beats/min) during task performance. Subjective sleepiness was reduced more after the HC drink (median KSS − 1·5) than after the control drink (median KSS − 0·5). There were no significant differences between the breakfast types in the NASA-TLX index, cortisol levels or task performance. We conclude that a breakfast drink high in whey protein or carbohydrates may improve coping with mental tasks in healthy subjects.
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Bertenshaw, Emma J., Anne Lluch, and Martin R. Yeomans. "Perceived thickness and creaminess modulates the short-term satiating effects of high-protein drinks." British Journal of Nutrition 110, no. 3 (2013): 578–86. http://dx.doi.org/10.1017/s0007114512005375.
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Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by the presence of protein remains unclear. To try and discriminate nutritive from sensory effects of added protein, we contrasted effects of three higher-energy (about 1·2 MJ) and one lower-energy (LE: 0·35 MJ) drink preloads on subsequent appetite and lunch intake. Two higher-energy drinks had 44 % of energy from protein, one with the sensory characteristics of a juice drink (HP − , low-sensory protein) and the second a thicker and creamier (HP+, high-sensory protein) drink. The high-carbohydrate preload (HC+, high-sensory carbohydrate) was matched for thickness and creaminess to the HP+ drink. Participants (healthy male volunteers, n 26) consumed significantly less at lunch after the HP+(566 g) and HC+(572 g) than after HP − (623 g) and LE (668 g) drinks, although the compensation for drink energy accounted for only 50 % of extra energy at best. Appetite ratings indicated that participants felt significantly less hungry and more full immediately before lunch in HP+ and HC+ groups compared with LE, with HP − being intermediate. The finding that protein generated stronger satiety in the context of a thicker creamier drink (HP+ but not HP − ) and that an isoenergetic carbohydrate drink (HC+), matched in thickness and creaminess to the HP+ drink, generated the same pattern of satiety as HP+, both suggest an important role for these sensory cues in the development of protein-based satiety.
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Joseph, Bilna, M. Bhavadharani, M. Lavanya, S. Nivetha, N. Baskaran, and S. Vignesh. "Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp." Food Bioengineering 3, no. 3 (2024): 352–64. http://dx.doi.org/10.1002/fbe2.12102.
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AbstractThis study investigates the expanding domain of functional beverages crafted from plant‐based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp. and probiotics including Lactobacillus rhamnosus (NCIM 5775) and Saccharomyces cerevisiae (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high‐fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of Chlorella sp., among bacterial samples, with Lactobacillus rhamnosus fermented Unflavoured drink (LRFFD) > Lactobacillus rhamnosus fermented flavoured drink > Lactobacillus rhamnosus fermented with Chlorella sp. > LRFM, and among yeast samples, with Saccharomyces cerevisiae fermented Unflavoured drink (SCFUFD) > Saccharomyces cerevisiae fermented with Chlorella sp. > Saccharomyces cerevisiae fermented flavoured drink (SCFFD) > SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate‐rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of Chlorella sp. and chocolate flavour. Both LAB and yeast‐fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non‐Chlorella sp. beverages. GC‐MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti‐inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and Saccharomyces cerevisiae incorporated with Chlorella sp. could increase the product's functional properties.
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Ryan, Alan J., Amy E. Navarre, and Carl V. Gisolfi. "Consumption of Carbonated and Noncarbonated Sports Drinks during Prolonged Treadmill Exercise in the Heat." International Journal of Sport Nutrition 1, no. 3 (1991): 225–39. http://dx.doi.org/10.1123/ijsn.1.3.225.
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These studies were done to determine the effect of carbonation and carbohydrate content on either gastric emptying or ad libitum drinking during treadmill exercise in the heat. Four test drinks were used: a 6% carbohydrate, noncarbonated; a 6% carbohydrate, carbonated; a 10% carbohydrate, noncarbonated; and a 10% carbohydrate, carbonated drink. For gastric emptying studies, subjects completed four 1-hr treadmill runs in the heat. They were given 400 mL of test drink at 0 rnin and 200 mL at 15, 30, and 45 min of exercise. For ad libitum drinking studies, subjects completed four 2-hr treadmill runs in the heat. Gastric residual volumes were similar during the four 1-hr runs. During the 2-hr runs, ad libitum drinking of the four beverages was also similar. Mean values for sweat rate, percentage of body weight lost, and percentage of fluid replaced by ad libitum drinking were similar for the four trials. Similar changes in heart rate, rectal temperature, and ratings of perceived exertion were also observed during the four 2-hr treadmill runs. We conclude that the presence of carbonation in a carbohydrate drink did not have a significant effect on either gastric emptying or ad libitum drinking.
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Mohammadnia Ahmadi, Mohsen, Mohammad Reza Gheybizadeh, Mohammad Yousefi, and Aliyeh Daryabor. "Effect of Watermelon Juice Compared to Carbohydrate Drinks on Rehydration and Anaerobic Performance in Active Male Adolescents." Journal of Kerman University of Medical Sciences 31, no. 5 (2024): 226–32. https://doi.org/10.34172/jkmu.2024.35.
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Background: Considering the high amount of water in watermelon, this study aimed to investigate the effect of watermelon juice compared to carbohydrate drinks and water on rehydration and anaerobic performance. Methods: In this quasi-experimental study, twelve active adolescents experienced weight loss of about 2% in three separate sessions, one week apart, by running a treadmill exercise program including two sets of 30-minute aerobic activity separated by a 10-minute rest. Then, they consumed one of the three drinks of water, carbohydrate drink, or watermelon juice at 125% of their weight loss. Two hours after each session, they performed a 300-yard shuttle run test. Urine specific gravity (USG) and participants’ weight were measured three times: before and after the dehydration protocol and before the anaerobic performance. Results: Data analysis showed no significant difference in USG (P=0.41) and the 300-yard shuttle run test (P=0.87) after consuming the three drinks. There was a significant difference (P=0.001) in weight gain after consuming the three drinks, with greater mean weight gain for watermelon juice and carbohydrate drinks compared to water. Conclusion: The results indicated the same effect in carbohydrate drinks and watermelon juice on weight return, rehydration, and subsequent anaerobic performance. However, because watermelon juice contains vitamins and minerals compared with carbohydrate drinks, it is suggested that athletes use this drink.
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Siregar, N. S., and R. M. Sari. "Chemical compositions and sensory characteristics of sports drinks formulated from Salacca sumatrana (Becc.) fruit." Food Research 8, no. 3 (2024): 37–42. http://dx.doi.org/10.26656/fr.2017.8(3).169.
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Prolonged exercise causes excessive fluid loss through sweat which could cause fatigue and reduced performance. Athletes need to restore this fluid loss orally, either from water or carbohydrate-electrolyte drinks. Carbohydrate-electrolyte drinks could be formulated from fruits, such as salak, also known as snake fruit, for instance. This study aimed to develop a sports drink formulated from Sidimpuan salak (Salacca sumatrana (Becc.)) fruit. The formulation of Sidimpuan salak Sports Drink (SSSD) included salak fruit, water, salt and glucose syrup. Salak was blended with a slow juicer to obtain the extract, and mixed with water, salt, and glucose syrup. The SSSD formulation consisted of three formulas, SSSD1, SSSD2, and SSSD3 which differ in the amount of extract added, 250, 200, and 150 mL, respectively. Sensory analysis showed that the panellists enjoyed the sports drink formulation by giving an average rating of 3.4 for colour, 3.4 for aroma, 5.4 for taste and 5.4 for texture. The SSSD1 formulation which was most preferred by the panelists was found to have ash content of 0.33 g/100 mL, total fat of 0.31 g/100 mL, protein of 0.52 g/100 mL, carbohydrate of 13.88 g/100 mL, and total energy of 60.42 g/100 mL. The carbohydrate content and total calories of SDSS1 were significantly different from the other two formulations. From the results obtained, the SSSDs have potential to be developed as a more affordable sports drink, especially among locals.
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Pérez, Pablo, Víctor Toro-Román, Jesús Siquier-Coll, Ignacio Bartolomé, and Francisco Javier Grijota Pérez. "Effect of Combined Intra-Session Glucose and Fructose Intake on the Performance of Young Super-Sprint Triathletes: A Randomised, Crossover, Blind, Placebo-Controlled Study." Applied Sciences 14, no. 7 (2024): 3005. http://dx.doi.org/10.3390/app14073005.
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Carbohydrate intake is a commonly used strategy in sports, and supplementation for triathletes includes pre-competition, intra-competition, and post-competition intake. The consumption of fructose–glucose improves intestinal transit and gastric emptying. The main purpose of this study was to analyse the effect of intra-session carbohydrate intake in triathletes training in the super-sprint modality. Eleven adolescent triathletes (boys, n = 9, 14.6 years; girls, n = 2, 15.2 years) participated in a crossover, randomised, and blind study on the effect of supplementation with 45 g of carbohydrates (glucose:fructose; 1:2) The participants performed two super-sprint tests (swimming 250 m, cycling 6 km, and running 2 km) with a rest period (2 h) during which they drank a placebo drink (PG) or a carbohydrate drink (SG). The effect on blood glucose was evaluated, but there were no significant changes in glucose values. However, it was higher in the SG after supplementation. No significant differences were found in the cycling, swimming, and running tests, except for RPE in the swimming sector (p < 0.05). Neither were significant changes in body weight observed during the assessments. Supplementation with 45 g of liquid carbohydrates composed of fructose and glucose in a 2:1 ratio was not effective for delaying fatigue or improving performance markers or blood glucose levels in super-sprint triathletes.
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Mongkolsucharitkul, Pichanun, Korapat Mayurasakorn, Bonggochpass Pinsawas, and Apinya Surawit. "Impact of High Protein and Low Carbohydrate Smoothie Drinks Versus a Diabetes-Specific Nutritional Formula on Postprandial Glucose Homeostasis in Type-2 Diabetes Mellitus." Current Developments in Nutrition 6, Supplement_1 (2022): 878. http://dx.doi.org/10.1093/cdn/nzac066.008.
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Abstract Objectives We aimed to determine the effect of high protein and low carbohydrate smoothie drinks on glucose homeostasis, insulin and lipid metabolism in obese type 2 diabetic individuals as compared with a diabetes-specific nutritional formula. Methods We compared between a regular high protein smoothie drink (SM) containing 39% carbohydrate, 24% protein and 37% fat or a high protein and low sugar smoothie drink (LS) containing 28% carbohydrate, 28% protein and 44% fat with a conventional diabetic enteral drink (Glucerna) containing 38% carbohydrate, 18% protein and 33% fat. A crossover design study was performed in 41 diabetic participants. Participants consumed 300 kilocalories of each drink at a time with one-week wash out period between drinks and glucose response curves at baseline, 30, 60, 90, 120, 180 and 240 minutes were monitored and compared. Results In all three diets blood glucose levels gradually decreased postprandially. Average postprandial plasma glucose levels and the area under the curve (AUC) were higher after Glucerna and SM intake as compared with LS (p-value &lt; 0.05) which demonstrated that LS be the better insulin sensitive formula among of the three formulas. The peak blood glucose level was highest at 60 minutes after Glucerna intake when compared with SM and LS, respectively (p-value &lt; 0.0001). Conclusions These results suggested the potential of smoothie formulas containing high protein and low carbohydrate for the nutritional support of type 2 diabetes mellitus and its related improved glycemic control. These smoothies may be a good candidate as promising functional foods for the management and supplementation for diabetes and obese people in the future. Funding Sources National Research Council of Thailand (NRCT).
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Visvanathan, Renuka, Michael Horowitz, and Ian Chapman. "The hypotensive response to oral fat is comparable but slower compared with carbohydrate in healthy elderly subjects." British Journal of Nutrition 95, no. 2 (2006): 340–45. http://dx.doi.org/10.1079/bjn20051633.
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The objective of the present study was to determine the comparative hypotensive responses to drinks containing predominantly fat and carbohydrate (CHO) in healthy elderly subjects. Using a randomised, cross-over study, the participants, twelve elderly subjects, six of them female (72·2 (sd 5·7) years), were investigated. On three separate days, blood pressure (BP) and heart rate were measured following ingestion of 300ml drinks containing: (1) CHO (75g glucose and 93g Polyjoule (CHO polymer) providing 2732kJ (653kcal)); (2) 88% fat (cream blended with milk providing 2732kJ (653kcal)); (3) water. Systolic BP decreased following the CHO drink (P<0·001) and the high-fat drink (P<0·001) but not water; there was no difference in the magnitude of the decrease between the CHO drink and the drink containing fat (13·4v. 15·6mmHg). However, the onset of the fall was slower after the fat-containing drink (13·0v. 26·5min (P=0·01); area under the curve for 0–30min for CHO drink −6·5v. fat-containing drink 125·4 mmHg×min (P=0·043)). We conclude that ingestion of a high-fat drink results in a comparable fall in BP to a CHO drink although the onset is relatively slower. These observations may have implications for the management of postprandial hypotension.
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Hickey, Matthew S., David L. Costill, and Scott W. Trappe. "Drinking Behavior and Exercise-Thermal Stress: Role of Drink Carbonation." International Journal of Sport Nutrition 4, no. 1 (1994): 8–21. http://dx.doi.org/10.1123/ijsn.4.1.8.
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This study investigated the influence of drink carbonation and carbohydrate content on ad libitum drinking behavior and body fluid and electrolyte responses during prolonged exercise in the heat. Eight competitive male runners completed three 2-hr treadmill runs at 60%in an environmental chamber maintained atand 40% RH. Three test drinks were used: 8% carbohydrate, low carbonation (8%-C); 8% carbohydrate, noncarbonated (8%-NC), and water (0%-NC). Blood samples were taken preexercise (0), at 60 and 120 min of exercise, and at 60 min of recovery (+60 min). The data suggest that while reports of heartburn tend to be higher on 8% carbohydrate drinks than on 0%-NC, this does not appear to be a function of drink carbonation. Similarly, the increased frequency of heartbum did not significantly reduce fluid consumption either during exercise or during a 60-min recovery period. Importantly, no differences were observed between fluid and electrolyte, or thermoregulatory responses to the three sport drinks. Thus, consumption of low-carbonation beverages does not appear to significantly influence drinking behavior or the related physiological responses during prolonged exercise in the heat.
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Rowlands, David S., Brigitte Hani Kopetschny, and Claire E. Badenhorst. "The Hydrating Effects of Hypertonic, Isotonic and Hypotonic Sports Drinks and Waters on Central Hydration During Continuous Exercise: A Systematic Meta-Analysis and Perspective." Sports Medicine 52, no. 2 (2021): 349–75. http://dx.doi.org/10.1007/s40279-021-01558-y.
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Abstract Background Body-fluid loss during prolonged continuous exercise can impair cardiovascular function, harming performance. Delta percent plasma volume (dPV) represents the change in central and circulatory body-water volume and therefore hydration during exercise; however, the effect of carbohydrate–electrolyte drinks and water on the dPV response is unclear. Objective To determine by meta-analysis the effects of ingested hypertonic (> 300 mOsmol kg−1), isotonic (275–300 mOsmol kg−1) and hypotonic (< 275 mOsmol kg−1) drinks containing carbohydrate and electrolyte ([Na+] < 50 mmol L−1), and non-carbohydrate drinks/water (< 40 mOsmol kg−1) on dPV during continuous exercise. Methods A systematic review produced 28 qualifying studies and 68 drink treatment effects. Random-effects meta-analyses with repeated measures provided estimates of effects and probability of superiority (p+) during 0–180 min of exercise, adjusted for drink osmolality, ingestion rate, metabolic rate and a weakly informative Bayesian prior. Results Mean drink effects on dPV were: hypertonic − 7.4% [90% compatibility limits (CL) − 8.5, − 6.3], isotonic − 8.7% (90% CL − 10.1, − 7.4), hypotonic − 6.3% (90% CL − 7.4, − 5.3) and water − 7.5% (90% CL − 8.5, − 6.4). Posterior contrast estimates relative to the smallest important effect (dPV = 0.75%) were: hypertonic-isotonic 1.2% (90% CL − 0.1, 2.6; p+ = 0.74), hypotonic-isotonic 2.3% (90% CL 1.1, 3.5; p+ = 0.984), water-isotonic 1.3% (90% CL 0.0, 2.5; p+ = 0.76), hypotonic-hypertonic 1.1% (90% CL 0.1, 2.1; p+ = 0.71), hypertonic-water 0.1% (90% CL − 0.8, 1.0; p+ = 0.12) and hypotonic-water 1.1% (90% CL 0.1, 2.0; p+ = 0.72). Thus, hypotonic drinks were very likely superior to isotonic and likely superior to hypertonic and water. Metabolic rate, ingestion rate, carbohydrate characteristics and electrolyte concentration were generally substantial modifiers of dPV. Conclusion Hypotonic carbohydrate–electrolyte drinks ingested continuously during exercise provide the greatest benefit to hydration. Graphical abstract
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Jusoh, Normah, Azimah Ahmad, and Ruaibah Yazani Tengah. "Evaluation of nutritive values and consumer acceptance of sweet corn (Zea mays) juice as a recovery beverage for exercising people." Malaysian Journal of Fundamental and Applied Sciences 15, no. 4 (2019): 504–7. http://dx.doi.org/10.11113/mjfas.v15n4.1250.
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Carbohydrate-protein (CP) drinks have been shown to exert better effect in promoting faster muscle recovery and rehydration in exercising individuals. However, not all active people, particularly Asians can consume milk-based CP drinks that would trigger symptoms of lactose intolerance and discomfort. Thus, this study aimed to assess the feasibility of sweet corn (Zea mays) beverage as an alternative recovery drink for active people due to its high content of carbohydrate and protein as well as lactose-free. The first phase of the study was the formulation of sweet corn juice that match the specific criteria for an effective recovery drink. Next, the study on the acceptance assessment of the new formulated sweet corn juice was conducted. The results show that the product contains high carbohydrate and protein contents which met the criteria for recovery beverage for active people. Besides, the results of sensory and hedonic evaluation demonstrate that the product was well-liked and accepted by majority of the consumers. To conclude, sweet corn juice which is lactose-free may offer extra benefits in such a way that it will provide alternative recovery drink that can be consumed by lactose intolerant active people.
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Stevenson, Emma J., Philip R. Hayes, and Sarah J. Allison. "The effect of a carbohydrate–caffeine sports drink on simulated golf performance." Applied Physiology, Nutrition, and Metabolism 34, no. 4 (2009): 681–88. http://dx.doi.org/10.1139/h09-057.
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A round of golf lasts approximately 4 h, during which time homeostasis could be challenged through either hypoglycemia or hypohydration. This might result in impaired motor skill or cognitive performance. Given the high cognitive demand of putting and the potential fatiguing effects from prolonged walking, the combination of a caffeine and carbohydrate drink could be beneficial in offsetting hypoglycemia and hypohydration. This study used a laboratory-simulated round of golf to examine the effect of an isotonic carbohydrate and caffeine sports drink on putting performance during a round of golf. After institutional ethics approval, 20 male golfers (mean ± standard deviation: age 23 ± 4 years, stature 176.4 ± 5.6 cm, mass 72.8 ± 17.4 kg, handicap 15 ± 4, daily caffeine consumption 157.3 ± 47.2 mg) consumed either an isotonic sports drink containing caffeine (6.4 g carbohydrate and 16 mg caffeine per 100 mL) or a no-energy, flavour-matched placebo drink in a double-blind, randomized, counter-balanced crossover design . Drinks were consumed preround (5 mL·kg–1 body mass (BM)) and at holes 6 and 12 (2.5 mL·kg–1 BM). Participants therefore consumed 1.6 mg·kg–1 BM of caffeine and 0.64 g·kg–1 BM of carbohydrate throughout the trial. Five and 2 m putting performance were assessed at each hole. Self-rated mood assessments were carried out every third hole. Putting performance over 5 m and 2 m and self-rated scores for alertness and relaxation showed a main effect for drink (p < 0.05). Ratings of mental fatigue and tiredness significantly increased during the round (p < 0.001). In experienced golfers, the consumption of an isotonic carbohydrate sports drink containing caffeine prior to and during a round of golf improved putting performance and increased feelings of alertness.
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van Can, Judith G. P., T. Herman IJzerman, Luc J. C. van Loon, Fred Brouns, and Ellen E. Blaak. "Reduced glycaemic and insulinaemic responses following trehalose ingestion: implications for postprandial substrate use." British Journal of Nutrition 102, no. 10 (2009): 1395–99. http://dx.doi.org/10.1017/s000711450999050x.
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The proposed impact of slowly digestible sources of dietary carbohydrate in reducing the risk of developing obesity and related metabolic disorders remains unclear. The aim of the present study was to compare the postprandial metabolic response to the ingestion of glucose v. trehalose. We hypothesised that the reduced digestion and absorption rate of trehalose is accompanied by an attenuated glycaemic and insulinaemic response, leading to a less inhibited postprandial fat oxidation rate. In a randomised, single-blind, cross-over study, ten overweight subjects ingested two carbohydrate drinks (75 g carbohydrate equivalents of trehalose or glucose) following an overnight fast (08.40 hours) and together with a standardised mixed meal (12.30 hours; 25 % total energy content was provided as either glucose or trehalose). Blood samples were collected before ingestion and every 30 min thereafter for a period of 3 h; substrate use was assessed by indirect calorimetry and expired breath samples were collected. Ingestion of carbohydrates with a mixed meal resulted in a lower peak glucose response and a lower change in area under the curve (ΔAUC) following trehalose when compared with glucose. Differences in peak insulin response and ΔAUC were observed with trehalose when compared with glucose during the morning and afternoon. These differences were accompanied with a reduced carbohydrate oxidation after trehalose when ingested as a drink, whilst no significant differences in fat oxidation between drink were observed.
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Dragusin, Iulian B., and Craig A. Horswill. "Does Sport-Drink Use During Exercise Promote an Acute Positive Energy Balance?" International Journal of Sport Nutrition and Exercise Metabolism 26, no. 5 (2016): 428–34. http://dx.doi.org/10.1123/ijsnem.2015-0254.
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Sports drinks have been implicated in contributing to obesity and chronic diseases by providing surplus calories and excess sugars. Using existing literature we compared energy intake from sports drinks consumed during exercise with the exercise-induced calorie expenditure to determine whether sports drink use might eliminate the energy deficit and jeopardize conditions for improved metabolic fitness. We identified 11 published studies that compared sport drink consumption to placebo during exercise with a primary focused on the effect of sport drinks or total carbohydrate content on enhancing physical performance. Energy expenditure (EE) was calculated using VO2, RER, and exercise duration for the exercise protocol. Energy ingestion (EI) was determined using the carbohydrate dosing regimen administered before and during the exercise protocol. A two-tailed t test was used to test whether the energy balance (EI-EE) was different from zero (alpha level = 0.05). Sport drink consumption during aerobic exercise of sufficient duration (≥ 60 min) did not abolish the energy deficit (p < .001). Mean ± SD were EE, 1600 ± 639 Cal; EI, 394 ± 289 Cal; and EI-EE,-1206+594 Cal; VO2, 3.05 ± 0.55 L/min; RER, 0.91 ± 0.04; exercise duration 110 ± 42 min. Ingesting sports drinks to enhance performance did not abolish the caloric deficit of aerobic exercise. Sports drinks can be used in accordance with research protocols that typically provide 30–60 g of carbohydrate per hour when exercising at adequate durations for moderate to high intensity and still maintain a substantive caloric deficit.
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Evans, Gethin H., Susan M. Shirreffs, and Ronald J. Maughan. "Postexercise rehydration in man: the effects of carbohydrate content and osmolality of drinks ingested ad libitum." Applied Physiology, Nutrition, and Metabolism 34, no. 4 (2009): 785–93. http://dx.doi.org/10.1139/h09-065.
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The effectiveness of different carbohydrate solutions in restoring fluid balance in situations of voluntary fluid intake has not been examined previously. The effect of the carbohydrate content of drinks ingested after exercise was examined in 6 males and 3 females previously dehydrated by 1.99 ± 0.07% of body mass via intermittent exercise in the heat. Beginning 30 min after the cessation of exercise, subjects drank ad libitum for a period of 120 min. Drinks contained 31 mmol·L–1 Na+ as NaCl and either 0%, 2%, or 10% glucose with mean ± SD osmolalities of 74 ± 1, 188 ± 3, and 654 ± 4 mosm·kg–1, respectively. Blood and urine samples were collected before and after exercise, midway through rehydration, and throughout a 5 h recovery period. Total fluid intake was not different among trials (0%: 2258 ± 519 mL; 2%: 2539 ± 436 mL; 10%: 2173 ± 252 mL; p = 0.173). Urine output was also not different among trials (p = 0.160). No differences among trials were observed in net fluid balance or in the fraction of the ingested drink retained. In conclusion, in situations of voluntary fluid intake, hypertonic carbohydrate-electrolyte solutions are as effective as hypotonic carbohydrate-electrolyte solutions at restoring whole-body fluid balance.
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Rasmussen, Blake B., Kevin D. Tipton, Sharon L. Miller, Steven E. Wolf, and Robert R. Wolfe. "An oral essential amino acid-carbohydrate supplement enhances muscle protein anabolism after resistance exercise." Journal of Applied Physiology 88, no. 2 (2000): 386–92. http://dx.doi.org/10.1152/jappl.2000.88.2.386.
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This study was designed to determine the response of muscle protein to the bolus ingestion of a drink containing essential amino acids and carbohydrate after resistance exercise. Six subjects (3 men, 3 women) randomly consumed a treatment drink (6 g essential amino acids, 35 g sucrose) or a flavored placebo drink 1 h or 3 h after a bout of resistance exercise on two separate occasions. We used a three-compartment model for determination of leg muscle protein kinetics. The model involves the infusion of ring-2H5-phenylalanine, femoral arterial and venous blood sampling, and muscle biopsies. Phenylalanine net balance and muscle protein synthesis were significantly increased above the predrink and corresponding placebo value ( P < 0.05) when the drink was taken 1 or 3 h after exercise but not when the placebo was ingested at 1 or 3 h. The response to the amino acid-carbohydrate drink produced similar anabolic responses at 1 and 3 h. Muscle protein breakdown did not change in response to the drink. We conclude that essential amino acids with carbohydrates stimulate muscle protein anabolism by increasing muscle protein synthesis when ingested 1 or 3 h after resistance exercise.
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Melanson, Kathleen J., Margriet S. Westerterp-Plantenga, L. Arthur Campfield, and Wim H. M. Saris. "Blood glucose and meal patterns in time-blinded males, after aspartame, carbohydrate, and fat consumption, in relation to sweetness perception." British Journal of Nutrition 82, no. 6 (1999): 437–46. http://dx.doi.org/10.1017/s0007114599001695.
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In a study of the impact of aspartame, fat, and carbohydrate on appetite, we monitored blood glucose continuously for 431 (se 16) min. Ten healthy males (19–31 years) participated in three time-blinded visits. As blood glucose was monitored, appetite ratings were scored at randomized times. On the first meal initiation, volunteers consumed one of three isovolumetric drinks (aspartame, 1 MJ simple carbohydrate, and 1 MJ high-fat; randomized order). High-fat and high-carbohydrate foods were available ad libitum subsequently. Blood glucose patterns following the carbohydrate drink (+1·78 (se 0·28) mmol/l in 38 (se 3) min) and high-fat drink (+0·83 (se 0·28) mmol/l in 49 (se 6) min) were predictive of the next intermeal interval (R 0·64 and R 0·97 respectively). Aspartame ingestion was followed by blood glucose declines (40 % of subjects), increases (20 %), or stability (40 %). These patterns were related to the volunteers' perception of sweetness of the drink (R 0·81, P = 0·014), and were predictive of subsequent intakes (R -0·71, P = 0·048). For all drinks combined, declines in blood glucose and meal initiation were significantly associated (χ2 16·8, P < 0·001), the duration of blood glucose responses and intermeal intervals correlated significantly (R 0·715, P = 0·0001), and sweetness perception correlated negatively with hunger suppression (R -0·471, P = 0·015). Effects of fat, carbohydrate, and aspartame on meal initiation, meal size, and intermeal interval relate to blood glucose patterns. Varied blood glucose responses after aspartame support the controversy over its effects, and may relate to sweetness perception.
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Ruiz, Lyndsey D., and Rachel E. Scherr. "Risk of Energy Drink Consumption to Adolescent Health." American Journal of Lifestyle Medicine 13, no. 1 (2018): 22–25. http://dx.doi.org/10.1177/1559827618803069.
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Energy drinks are beverages marketed to quickly increase alertness and performance of the consumer that typically contain relatively high quantities of caffeine, simple carbohydrates, and a mixture of additional ingredients. The carbohydrate sources, usually glucose and sucrose, found in the beverages supply the substrates needed for physiological energy, while the high caffeine content supplies the perceived energy through enhancing feelings of alertness during fatigued states. Although mean youth caffeine consumption as a whole has decreased over the past 2 decades, adolescent energy drink consumption has significantly increased in the past 10 years. High energy drink consumption of youth is concerning due to the range of reported adverse reactions attributed to excessive caffeine consumption, ranging from mild sleep disturbances to death. Reactions are severe enough to require reporting to the National Poison Data System and may even require emergency medical treatment. Studies have also shown that adolescents who consume energy drinks are likely to also use tobacco, alcohol, and illicit drugs. There is substantial evidence to suggest that the risk energy drinks pose to health are incredibly hazardous and should not be consumed by children and adolescents.
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BRIANEZ, Luigi R., Cervantes CAPOROSSI, Yure W. de MOURA, Lorena A. DIAS, Regis V. LEAL, and José E. de AGUILAR-NASCIMENTO. "GASTRIC RESIDUAL VOLUME BY MAGNETIC RESSONANCE AFTER INTAKE OF MALTODEXTRIN AND GLUTAMINE: a randomized double-blind, crossover study." Arquivos de Gastroenterologia 51, no. 2 (2014): 123–27. http://dx.doi.org/10.1590/s0004-28032014000200010.
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ContextThe addition of glutamine in preoperative drinks may enhance the benefits of carbohydrate alone.ObjectivesTo evaluate the gastric residual volume after the intake of a beverage containing carbohydrate plus glutamine.MethodsEleven healthy volunteers (24-30 years-old) were randomized in a crossover fashion to intake 400 mL (4h before) and 200 mL (2h before) of a beverage containing either 12.5% maltodextrin (carbohydrate group) or 12.5% maltodextrin plus 15 g of glutamine (glutamine group) in two different moments 7 days apart. Magnetic ressonance was performed to measure the gastric residual volume (mL) 120 and 180 minutes after the last ingestion.ResultsGastric residual volume similar to basal condition was found after 2h and 3h of the intake of beverages. There was no difference in the mean ±SD GRV (mL) found at 120 minutes (carbohydrate group: 22.9±16.6 and glutamine group: 19.7±10.7) and at 180 minutes (carbohydrate group: 21.5±24.1 and glutamine group: 15.1±10.1) between the two drinks.ConclusionsGastric emptying is efficient, and occurs in up to two hours after the intake of a beverage containing either carbohydrate alone or carbohydrate associated with glutamine. The addition of glutamine to carbohydrate-enriched drink seems to be safe for the use up to 2h before an operation. HEADINGS - Gastric emptying. Preoperative care. Carbohydrates. Glutamine. Magnetic resonance imaging.
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Nienhueser, Janae, Gregory Brown, Brandon Shaw, and Ina Shaw. "Effects of Energy Drinks on Metabolism at Rest and During Submaximal Treadmill Exercise in College Age Males." International Journal of Exercise Science 4, no. 1 (2011): 65–76. http://dx.doi.org/10.70252/kvtg6279.
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Energy drinks are widely available and popular among athletes and non-athletes. However, the effects of energy drinks on resting and exercise energy expenditure and metabolism remain largely unknown. On four separate occasions, baseline measurements of resting metabolic rate (RMR) and Respiratory Exchange Ratio (RER) were obtained in ten healthy males (21.4 ± 1.6 y, 77.60± 7.5 kg, 180.0 ± 7.1 cm). Then, in a randomly assigned cross-over design, the subjects consumed 473 ml of one of three commercially available energy drinks or a placebo and then RMR and RER were measured 1 hour later. The subjects then engaged in 15 minutes of treadmill exercise at 50% of V02max, during which RER and oxygen consumption (VO2) were measured. RMR was not changed by placebo, but increased (P<0.05, means ± se) above baseline by 10 ± 2.5%, 15.0 ± 2.9%, and 15.3 ± 2.9%, following Energy Drink One, Energy Drink Two, and Energy Drink Three (respectively) with no differences between energy drinks. RER was reduced below baseline (P<0.05) by 4.9 ± 1.5% in the placebo and increased (P<0.05) above baseline by 12.8 ± 1.8%, 9.6 ± 1.3%, and 9.0 ± 1.3% following Energy Drink One, Energy Drink Two, and Energy Drink Three (respectively) with no differences between energy drinks. Oxygen consumption and RER during submaximal exercise were not different between placebo, Energy Drink One, Energy Drink Two, or Energy Drink Three. These data indicate that energy drink consumption increases RMR and carbohydrate use at rest, but metabolism during submaximal exercise remains unchanged.
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James, Lewis J., Gethin H. Evans, Joshua Madin, et al. "Effect of varying the concentrations of carbohydrate and milk protein in rehydration solutions ingested after exercise in the heat." British Journal of Nutrition 110, no. 7 (2013): 1285–91. http://dx.doi.org/10.1017/s0007114513000536.
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The present study investigated the relationship between the milk protein content of a rehydration solution and fluid balance after exercise-induced dehydration. On three occasions, eight healthy males were dehydrated to an identical degree of body mass loss (BML, approximately 1·8 %) by intermittent cycling in the heat, rehydrating with 150 % of their BML over 1 h with either a 60 g/l carbohydrate solution (C), a 40 g/l carbohydrate, 20 g/l milk protein solution (CP20) or a 20 g/l carbohydrate, 40 g/l milk protein solution (CP40). Urine samples were collected pre-exercise, post-exercise, post-rehydration and for a further 4 h. Subjects produced less urine after ingesting the CP20 or CP40 drink compared with the C drink (P< 0·01), and at the end of the study, more of the CP20 (59 (sd 12) %) and CP40 (64 (sd 6) %) drinks had been retained compared with the C drink (46 (sd 9) %) (P< 0·01). At the end of the study, whole-body net fluid balance was more negative for trial C ( − 470 (sd 154) ml) compared with both trials CP20 ( − 181 (sd 280) ml) and CP40 ( − 107 (sd 126) ml) (P< 0·01). At 2 and 3 h after drink ingestion, urine osmolality was greater for trials CP20 and CP40 compared with trial C (P< 0·05). The present study further demonstrates that after exercise-induced dehydration, a carbohydrate–milk protein solution is better retained than a carbohydrate solution. The results also suggest that high concentrations of milk protein are not more beneficial in terms of fluid retention than low concentrations of milk protein following exercise-induced dehydration.
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Obadesagbo, Oghenerukevwe, Michael Horsefall Jnr, and Lebari Sibe. "Proximate Analysis on Ungingered and Gingered Tiger Nut's Drink Commercialized in Some Major Towns in Rivers State, Nigeria." Current Research in Interdisciplinary Studies 2, no. 3 (2023): 1–9. http://dx.doi.org/10.58614/cris231.
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Fresh tigernut drink (Cyperus esculentus) was investigated for its proximate composition for ungingered and gingered tigernuts drink in some commercialized towns in Rivers State, Nigeria using the various methods described by the Association of Official Analytical Chemist (AOAC), 2010. The proximate analysis of the fresh tigernut drinks revealed that moisture content (86.51 ±2.10; 82.26 ± 1.36) has the highest value followed by carbohydrate (7.20 ± 2.05; 10.17 ± 1.82), crude protein (2.83 ± 0.25; 3.34 ± 0.42) crude fat (1.62 ± 0.17; 2.50 ± 0.23), crude fiber (1.52 ± 0.18; 1.43 ± 0.31) and ash content (0.320 ± 0.16; 0.30 ± 0.03) respectively for ungingered and gingered tigernuts drinks. This study observed statistically significant variation (P<0.05) in the moisture content, protein value, fat concentration and carbohydrate between the ungingered and gingered tigernut drinks. However, the fibre and ash contents showed no significant statistical variations (P>0.05). In conclusion, the results provide additional information about the nutritional value of ungingered and gingered tigernuts drinks. The gingered tigernut drinks were revealed to contained higher level of energy-giving nutrients which is found to be beneficial for consumer’s population in Port Harcourt metropolis.
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Giezenaar, Caroline, Kylie Lange, Trygve Hausken, et al. "Acute Effects of Substitution, and Addition, of Carbohydrates and Fat to Protein on Gastric Emptying, Blood Glucose, Gut Hormones, Appetite, and Energy Intake." Nutrients 10, no. 10 (2018): 1451. http://dx.doi.org/10.3390/nu10101451.
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Whey protein, when ingested on its own, load-dependently slows gastric emptying and stimulates gut hormone concentrations in healthy young men. The aim of this study was to determine the effects of substitution, and addition, of carbohydrate (dextrose) and fat (olive oil) to whey protein. In randomized, double-blind order, 13 healthy young men (age: 23 ± 1 years, body mass index: 24 ± 1 kg/m2) ingested a control drink (450 mL; ~2 kcal/‘control’) or iso-volumetric drinks containing protein/carbohydrate/fat: (i) 14 g/28 g/12.4 g (280 kcal/‘M280′), (ii) 70 g/28 g/12.4 g (504kcal/‘M504′), and (iii) 70 g/0 g/0 g (280 kcal/‘P280′), on 4 separate study days. Gastric emptying (n = 11, 3D-ultrasonography), blood glucose, plasma insulin, ghrelin, cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) concentrations (0–180 min), appetite (visual analogue scales), and ad-libitum buffet-meal energy intake (180–210 min) were determined. Substitution of protein with carbohydrate and fat was associated with faster gastric emptying (lower 50% emptying time (T50)), reduced suppression of ghrelin, and stimulation of GLP-1 (all P < 0.001); while the addition of carbohydrate and fat to protein did not affect gastric emptying or gut hormone responses significantly. Total energy intake (i.e., drink plus meal) was greater after all caloric drinks than control (P < 0.001). In conclusion, substitution of whey protein with dextrose and olive oil accelerated gastric emptying. Higher protein content of a mixed macronutrient drink increased gut hormone and insulin responses.
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Gilsenan, Mary B., Eveline A. de Bruin, and Louise Dye. "The influence of carbohydrate on cognitive performance: a critical evaluation from the perspective of glycaemic load." British Journal of Nutrition 101, no. 7 (2009): 941–49. http://dx.doi.org/10.1017/s0007114508199019.
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Links between nutrition and cognition are widely acknowledged. Within the context of short-term cognitive performance, carbohydrate has been the dietary component most commonly investigated. The majority of studies investigating the influence of carbohydrate on cognitive performance have employed oral glucose drink interventions followed by measures of performance on cognitive tests. More recently, studies have investigated the effect of different carbohydrates on cognitive performance rather than just pure glucose drinks. To date, studies have not been evaluated based on a standardised measure of glycaemic response, such as glycaemic load. The present review provides a critical evaluation of eight studies that have explored the relationships between food carbohydrate and cognitive performance and allow glycaemic load to be used as a basis for comparison. The key finding is that these provide insufficient evidence to support a consistent effect of glycaemic load on short-term cognitive performance. Future studies should employ consistent test methodologies and describe food interventions in more detail to facilitate meaningful comparisons and interpretations of results.
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Chapagain, Kshiteej, Tika Bahadur Karki, and Pravin Ojha. "Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk." Journal of Food Science and Technology Nepal 8 (December 16, 2014): 52–59. http://dx.doi.org/10.3126/jfstn.v8i0.11750.
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A new functional yoghurt drink consisting of banana and honey was developed from Sweet Cream Buttermilk (SCBM)and its physicochemical, microbiological and sensory characteristics were assessed with respect to plain and skim milk yoghurt drinks. Storage stability of drinks prepared by using standard probiotic culture of lactobacillus acidophilus (La5) was determined in terms of acidity, strain viability and consumer acceptability of final products. In corporation of banana and honey decreased post acidification and increased the carbohydrate (13.15-13.37%), proteins (2.23-2.25%) and ash content (0.53%). It was observed that the total solid content was increased from 5.72±0.17 % in plain yoghurt drink (PYD) to 16.39±0.07% in skim milk based drink (SYD) and 16.38±0.04% in buttermilk based drink (BYD). Greater count of probiotic cells was observed in Buttermilk based yoghurt drink (5.9*108 CFU/ml) than in Skim milk based yoghurt drink (1.4*108 CFU/ml) at the end of 30 days of refrigerated storage. Fifty percent of the consumer preferred refrigerated Buttermilk based yoghurt drink for 27 days. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11750 J. Food Sci. Technol. Nepal, Vol. 8 (52-59), 2013
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Pires, Marta, and Margarida Marcelino. "Regurgitation under the ERAS Program: A Case Report." Clinics and Practice 11, no. 4 (2021): 775–77. http://dx.doi.org/10.3390/clinpract11040092.
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Introduction: Enhanced recovery after surgery (ERAS) is an evidence-based concept that reduces the recovery period after major abdominal surgery. Ingestion of carbohydrate solutions up until two hours before elective surgery has shown positive results. The authors present a case of regurgitation in a patient with apparently low risk for delayed gastric emptying who drank a carbohydrate solution two hours before induction of anaesthesia. Case report: An 80-year-old male patient with a relevant history of ischemic heart disease, atrial fibrillation, stage 3 chronic kidney disease and hypertension, was diagnosed with rectal cancer. He was scheduled for an anterior rectal resection hand-assisted laparoscopic surgery under the ERAS program, which included a 200 mL carbohydrate drink the night before and in the morning of the surgery, no less than two hours before the induction of anaesthesia. Immediately after loss of consciousness, there was regurgitation of a significant amount of clear fluid. Discussion: Even though ingestion of oral carbohydrate drinks is considered to be safe up to two hours before anaesthesia, further evaluation (e.g., gastric ultrasonography) may be considered in non-high-risk patients.
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Putri, R. Marwita Sari, and Sri Novalina Amrizal. "Optimization formula of instant powder functional drinks from Brunok (Acaudina molpadioides) using foam drying method." Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil 4, no. 2 (2020): 73. http://dx.doi.org/10.29239/j.akuatikisle.4.2.73-78.
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This study aims to obtain the right formulation in terms of nutritional and organoleptic value of Brunok instant powder drink. The optimized factor is the amount of Brunok extract used for the manufacture of instant powder drinks with an additional 1% emulsifier and 10% maltodextrin. Making instant powder drinks using the foam mat drying method using an oven with a low temperature setting of 70-80 °C for 15-20 minutes. The use of low temperature is intended to maintain the functional value of the Brunok instant powder drink which is beneficial for health. Based on the trial and error test, 3 instant powder drink formulations were obtained, namely F111, F211 and F311, by means of the hedonic test the preferred formulation for panelists was the F211 formula. The characteristics of the selected powder drink are water content 4.91%, fat 1.75%, protein 2.47%, ash content 0.45% carbohydrate content 90.43% and ALT 7.0x101 colony/g.
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Karp, Jason R., Jeanne D. Johnston, Sandra Tecklenburg, Timothy D. Mickleborough, Alyce D. Fly, and Joel M. Stager. "Chocolate Milk as a Post-Exercise Recovery Aid." International Journal of Sport Nutrition and Exercise Metabolism 16, no. 1 (2006): 78–91. http://dx.doi.org/10.1123/ijsnem.16.1.78.
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Nine male, endurance-trained cyclists performed an interval workout followed by 4 h of recovery, and a subsequent endurance trial to exhaustion at 70% VO2max, on three separate days. Immediately following the first exercise bout and 2 h of recovery, subjects drank isovolumic amounts of chocolate milk, fluid replacement drink (FR), or carbohydrate replacement drink (CR), in a single-blind, randomized design. Carbohydrate content was equivalent for chocolate milk and CR. Time to exhaustion (TTE), average heart rate (HR), rating of perceived exertion (RPE), and total work (WT) for the endurance exercise were compared between trials. TTE and WT were significantly greater for chocolate milk and FR trials compared to CR trial. The results of this study suggest that chocolate milk is an effective recovery aid between two exhausting exercise bouts.
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Di Sebastiano, Katie M., Kirsten E. Bell, Tyler Barnes, Anushka Weeraratne, Tahira Premji, and Marina Mourtzakis. "Glutamate supplementation is associated with improved glucose metabolism following carbohydrate ingestion in healthy males." British Journal of Nutrition 110, no. 12 (2013): 2165–72. http://dx.doi.org/10.1017/s0007114513001633.
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Glutamate is linked to the glycolytic process, particularly when co-ingested with carbohydrate, but its effects on glucose metabolism are poorly characterised. The present study aimed to (1) specifically examine the effects of carbohydrate administration on circulating glutamate concentrations and (2) investigate the effect of increased glutamate availability, independent of carbohydrate ingestion, on glucose metabolism. A total of nine participants underwent four trials: (1) glutamate supplement+carbohydrate drink (GLU+CHO); (2) glutamate supplement+placebo drink (GLU); (3) placebo supplement+carbohydrate drink (CHO); (4) placebo supplement+placebo drink (CON). Following a fasting blood sample, participants ingested monosodium l-glutamate (MSG; 150 mg/kg body weight) or placebo capsules at each trial followed by a 75 g carbohydrate or a non-energy placebo drink 30 min later. Blood samples were taken at 0, 10, 20, 30, 40, 50, 60, 75, 90, 105 and 120 min. Plasma glutamate concentrations were significantly elevated relative to baseline during the GLU (approximately 10-fold) and GLU+CHO trials (approximately 6-fold). The glucose response to a carbohydrate load was blunted when glutamate was increased in the circulation (peak serum glucose: 5·50 (se 0·54) mmol/l during the GLU+CHO trial v. 7·69 (se 0·53) mmol/l during the CHO trial, P< 0·05). On average, c-peptide results revealed that insulin secretion did not differ between the GLU+CHO and CHO trials; however, four participants demonstrated increased insulin secretion during the GLU+CHO trial and five participants demonstrated decreased insulin secretion under the same conditions. In conclusion, when administration is staggered, MSG and carbohydrate supplementation can be used to manipulate plasma glutamate; however, future studies should control for this dichotomous insulin response.
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Volkov, Vladimir, Yuliya Frolova, Irina Perova, and Elena Alekseenko. "Prospects for using rosehip powder in drinks." BIO Web of Conferences 160 (2025): 01009. https://doi.org/10.1051/bioconf/202516001009.
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This study aimed to investigate the biochemical composition of rosehip powder and to develop a recipe for a dry drink mix incorporating this ingredient. The research employed modern physicochemical and organoleptic methods of analysis. Ascorbic acid, carotenoids, and flavonoids were identified in the rosehip powder. Physicochemical parameters of the developed drink were analyzed. The primary calculated indicator, osmolarity index, was 420 mOsm/kg. A carbohydrate component consisting of maltodextrin, fructose, and dextrose was experimentally selected, resulting in a single serving of the drink providing 6-8% of the daily physiological requirement for carbohydrates, 15-30% for minerals (15% for Mg and K, 30% for Na and Zn), 11% for vitamin C, and 15-25% for B vitamins.
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Ogunsola, Obasanjo Muhammed, and Oladejo Thomas Adepoju. "Development and Consumer Acceptability of Beetroot-Enriched Hibiscus sabdariffa (Zobo) Drink." East African Journal of Health and Science 6, no. 1 (2023): 162–71. http://dx.doi.org/10.37284/eajhs.6.1.1267.
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Foods and drinks are essential for a healthy and active life. Sugar-sweetened carbonated drinks have grown in popularity and cost, though they have been linked with several cardiovascular diseases and dental problems, hence the need for non-sugar-sweetened drinks. This study was carried out to develop a Beetroot-enriched Hibiscus sabdariffa (Zobo) drink and evaluate its nutrient content and consumer′s acceptability. Dry Hibiscus sabdariffa calyces and beetroot were purchased at Bodija Market, Ibadan, Nigeria. The beetroot (fresh) was blended, and the dry calyces were ground into powder. A 100 g of ground calyces was extracted with 1.5 L distilled water, boiled at 100 ⁰C for 15 minutes, cooled and sieved (plain Zobo drink). The remaining ground calyces were mixed with ground beetroot in the ratio 90:10, 80:20, 70:30 and 60:40 w/w Calyx: Beetroot, respectively. Each portion was extracted with 1.5 L of distilled water and boiled at 100 0C for 15 minutes, sieved and allowed to settle. The five drinks were analysed for nutrient and phytochemical contents using standard methods of AOAC. Consumer acceptability of the drinks was done on a 9-point hedonic scale using 30 semi-trained panellists. Data was analysed using ANOVA and Duncan multiple range test at p<0.05. Plain and enriched Zobo drinks contained 1.13-2.73 g protein, 0.21-0.40 g fibre, 6.307-8.52 g carbohydrate, 14.00-65.33 mg sodium, 47.70-91.00 mg calcium, 21.701-159.33 mg potassium, 61.33-97.70 mg magnesium, 110.33-160.00 mg phosphorus, 1.10-1.50 mg iron, 0.10 mg 212.80-25.70 µg β-carotene, and 32.10-40.10 mg vitamin E/100 ml of the drink. The addition of beetroot enhanced the total antioxidants, flavonoids, betaine, and polyphenol contents of the drinks. Hibiscus sabdariffa drink with 20% beetroot inclusion had the highest overall acceptability in most of the sensory parameters, while the plain Zobo drink was preferred in terms of odour. Beetroot-enriched Zobo drink is micronutrient-dense, well accepted, and compared well with plain Zobo drink. Beetroot-enriched Zobo drink contributes to the nutrient content of the drink; hence, its use in local refreshing drinks can improve the micronutrient intake of such drinks, thereby promoting the good health of consumers.
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Wilk, Boguslaw, Susi Kriemler, Heidemarie Keller, and Oded Bar-Or. "Consistency in Preventing Voluntary Dehydration in Boys Who Drink a Flavored Carbohydrate-NaCl Beverage During Exercise in the Heat." International Journal of Sport Nutrition 8, no. 1 (1998): 1–9. http://dx.doi.org/10.1123/ijsn.8.1.1.
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Twelve 10- to 12-year-old healthy boys performed six 70-min intermittent exercise sessions (three 20-min cycling bouts at 50%VO2max with 5 min rest in between) over a 2-week period at 35 ± 1 °C, 50 ± 5% or 60 ± 5% relative humidity. Subjects drank grape-flavored solution with 6% carbohydrate (2% glucose, 4% sucrose) and 18.0 mmol ⋅ L−1 NaCl ad libitum. Body weight (BW), heart rate, rectal temperature, thirst, and stomach fullness perception were monitored periodically. There were no differences among the six sessions in voluntary drink intake (765-902 g). hydration level (+0.75 to +1.07 %BW), sweating rate (245-263 g ⋅ m−2 ⋅ hr−1), and the other physiological and perceptual variables. A positive fluid balance was achieved in 67 out of 72 sessions. Voluntary drink intake of grape-flavored carbohydraie-NaCl beverage was consistently sufficient to prevent dehydration in 10- to 12-year-old boys during repeated exposures of exercise in the heat. This effect is likely to be achieved through a combination of physiological and behavioral mechanisms.
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Millard-Stafford, Mindy L., Phillip B. Sparling, Linda B. Rosskopf, and Teresa K. Snow. "Should Carbohydrate Concentration of a Sports Drink Be Less Than 8% During Exercise in the Heat?" International Journal of Sport Nutrition and Exercise Metabolism 15, no. 2 (2005): 117–30. http://dx.doi.org/10.1123/ijsnem.15.2.117.
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Our purpose was to determine if sports drinks with 6 and 8% CHO differentially affect physiological responses or run performance in the heat. Ten men ran 32 km while ingesting: placebo (P), 6% carbohydrate-electrolyte (CE6), and 8% carbohydrate-electrolyte (CE8). At 15 km, a 250 mL drink labeled with deuterium oxide (D2O) was ingested. Blood glucose and respiratory exchange ratio were significantly higher (P < 0.05) for CE6 and CE8 compared to P. Rectal temperature (Tre) at 32 km was higher for CE8 (40.1 ± 0.2 °C) compared to P (39.5 ± 0.2 °C) but similar to CE6 (39.8 ± 0.2 °C). D2O accumulation was not different among drink trials. Run performance was 8% faster for CE8 (1062 ± 31 s) compared to P (1154 ± 56 s) and similar to CE6 (1078 ± 33 s). Confirming the ACSM Position Stand, 8% CE are acceptable during exercise in the heat and attenuate the decline in performance.
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Campbell, Caitlin, Diana Prince, Marlia Braun, Elizabeth Applegate, and Gretchen A. Casazza. "Carbohydrate-Supplement Form and Exercise Performance." International Journal of Sport Nutrition and Exercise Metabolism 18, no. 2 (2008): 179–90. http://dx.doi.org/10.1123/ijsnem.18.2.179.
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Numerous studies have shown that ingesting carbohydrate in the form of a drink can improve exercise performance by maintaining blood glucose levels and sparing endogenous glycogen stores. The effectiveness of carbohydrate gels or jellybeans in improving endurance performance has not been examined. On 4 separate days and 1–2 hr after a standardized meal, 16 male (8; 35.8 ± 2.5 yr) and female (8; 32.4 ± 2.4 yr) athletes cycled at 75% VO2peak for 80 min followed by a 10-km time trial. Participants consumed isocaloric (0.6 g of carbohydrate per kg per hour) amounts of randomly assigned sports beans, sports drink, gel, or water only, before, during, and after exercise. Blood glucose concentrations were similar at rest between treatments and decreased significantly during exercise with the water trial only. Blood glucose concentrations for all carbohydrate supplements were significantly, p < .05, higher than water during the 80-min exercise bout and during the time trial (5.7 ± 0.2 mmol/L for sports beans, 5.6 ± 0.2 mmol/L for sports drink, 5.7 ± 0.3 mmol/L for gel, and 4.6 ± 0.3 mmol/L for water). There were no significant differences in blood glucose between carbohydrate treatments. The 10-km time trials using all 3 carbohydrate treatments were significantly faster (17.2 ± 0.6 min for sports beans, 17.3 ± 0.6 min for sports drink, and 17.3 ± 0.6 min for gel) than water (17.8 ± 0.7 min). All carbohydrate-supplement types were equally effective in maintaining blood glucose levels during exercise and improving exercise performance compared with water only.
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Bang, Yu Jeong, Jong-Hwan Lee, Chung Su Kim, et al. "The effect of adding chewing gum to oral carbohydrates on preoperative anxiety scores in women undergoing gynecological surgery: A randomized controlled study." PLOS ONE 18, no. 4 (2023): e0283780. http://dx.doi.org/10.1371/journal.pone.0283780.
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Background Preoperative anxiety is an unpleasant experience that can adversely affect perioperative outcomes. Although clinical benefits of preoperative oral carbohydrate is well reported, the effect of adding chewing gum to carbohydrate loading has never been studied. We aimed to investigate the effect of adding gum-chewing to oral carbohydrates on preoperative anxiety and gastric volume in patients undergoing gynecologic surgery. Methods One hundred and four patients were enrolled and randomized either into a carbohydrate drink group (CHD group) or CHD with gum group. The CHD group was instructed to drink 400 mL of oral carbohydrate the evening before and 200–400 mL 3 hours before surgery. The CHD with gum group was encouraged to chew gum freely during preanesthetic fasting in addition to consuming oral carbohydrates in the same manner. The primary endpoint was preoperative anxiety assessed using the Amsterdam preoperative anxiety and information scale (APAIS). The degree of patient-reported quality of recovery after surgery and gastric volume prior to general anesthesia were also compared as secondary outcomes. Results Preoperative APAIS was lower in the CHD with gum group compared with the CHD group (16 [11.5, 20] vs. 20 [16.5, 23], p = 0.008). Patient-rated quality of recovery after surgery was also higher in the CHD with gum group and showed a significant negative correlation with preoperative APAIS score (correlation coefficient: -0.950, p = 0.001). Gastric volume were not different between the groups (0 [0–0.45] vs. 0 [0–0.22], p = 0.158). Conclusion The addition of gum chewing to oral carbohydrate loading during preoperative fasting was more effective in relieving preoperative anxiety than oral carbohydrate alone in women patients undergoing elective gynecologic surgery. Trial registration Clinical Research Information Services, CRIS identifier: KCT0005714, https://cris.nih.go.kr/cris/index.jsp.
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La, J., R. Bhangoo, V. Hurwitz, et al. "P11.06.A benefits of carbohydrate loading drinks pre-operatively for patients with a presumed high-grade glioma planned for an awake craniotomy." Neuro-Oncology 24, Supplement_2 (2022): ii56. http://dx.doi.org/10.1093/neuonc/noac174.195.
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Abstract Background As part of enhanced recovery after surgery in neuro oncology, carbohydrate loading drinks were reviewed to see if there were any benefits in administering this pre operatively, in particularly for patients for awake craniotomy electively. This method is currently used in colorectal and spinal teams within the trust. Carbohydrate loading drinks are clear, and can be consumed up to 2 hours before induction of anaesthesia. Currently reviewed for patients for awake craniotomy with the vision to implement for all patients planned for craniotomy, both asleep and awake. The concept of this drink, is that it helps with post-operative nausea and vomiting , insulin resistance, helps with energy boost which is helpful during awake craniotomies and potentially during their engagement with therapists post operatively and wound healing (Hausel J et al, 2005). This could essentially lead to safer discharge, reduced risk of wound infection and reduced length of stay. Material and Methods In a single centre, data for patients who have undergone awake craniotomies this year were abstracted. Patients planned for an awake surgery were prescribed carb-loading drinks. Due to the start date of this study, there were already a number of patients who have had their awake craniotomies without having carb-loading drinks prescribed. The data for both cohorts enabled comparison on engagement during and after awake craniotomies with therapists and length of stay. Results The current data collected has found that the average length of stay in the group who were not prescribed carbohydrate loading drinks pre operatively, had an average length of stay 7.2 days in total, 50% had experienced nausea and vomiting post operatively, which led therapists unable to perform assessments. 66% of patients in this group were found to have some form of difficulties engaging with the therapists during the awake phase of their craniotomies. Compared with patients who were prescribed the carbohydrate loading drink, the average length of stay was 4.6 days, with no post operative nausea and vomiting, no difficulties engaging with therapists post operatively. Conclusion Though the current data is of a small volume, carbohydrate loading pre-operatively can help patients for elective awake craniotomies and reduce length of stay in hospital, optimising their recovery in a fast yet safe manner to ensure they are in the best performance status prior to commencing oncology treatment. With further analysis into the use of carb-loading drinks pre-operatively, this can be used widely within neuro-oncology surgeries. Hausel J, Nygren J, Thorell A et al Randomized clinical trial of the effects of oral preoperative carbohydrates on postoperative nausea and vomiting after laparoscopic cholecystectomy. Br J Surg 2005; : 415-421. [PubMed] [Google Scholar]
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Câmara, Juliana Tanise Costa, Amanda Maria de Jesus Ferreira, and Ana Paula Trussardi Fayh. "Hydration with maltodextrin vs. a regional beverage: effects on the performance of soccer players." Revista Brasileira de Medicina do Esporte 23, no. 3 (2017): 217–21. http://dx.doi.org/10.1590/1517-869220172303159061.
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ABSTRACT Introduction: It is known that ingestion of carbohydrate-containing beverages can enhance sports perfor-mance. However, many teams do not have sufficient financial resources to invest in commercial products and need to prepare their own hydration drinks. Jacuba is a beverage used as sport drink (source of carbohydrate) in soccer clubs in Northeastern Brazil. Objective: To evaluate the influence of two beverages with carbohydrate on blood glucose, dehydration and fatigue in a soccer team of Northeastern Brazil. Methods: Twenty-two soccer players were evaluated in two days of physical training, with ingestion of water ad libitum and two beverages: 1) maltodextrin-based drink, or 2) Jacuba. Capillary blood glucose was measured before and after training. Fatigue was assessed using Borg Scale after exercise. To evaluate the dehydration of the athletes at the end of exercise, the urinalysis test and the verification of the body mass change during the training were performed. Results: Blood glucose changed to 13.1±29.5 mg/dL and 7.6±22.2 mg/dL on training days with consumption of maltodextrin and Jacuba, respectively, without statistical significance. There were no changes in body mass and in water and total fluids intake in the two days of training. The Borg Scale score after training was 15.2±2.6 and 14.9±3.0 for maltodextrin and Jacuba, respectively (p=0.12). Conclusion: Jacuba can be used to improve hydration and maintain blood glucose in soccer players because their results do not differ with those of mal-todextrin-based drink.
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Nash, Brent K. "The Impact of Pre-Exercise Hydration Strategies on Athletic Performance and Recovery in High-Intensity Training." Studies in Sports Science and Physical Education 2, no. 2 (2024): 38–48. http://dx.doi.org/10.56397/ssspe.2024.06.06.
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Hydration plays a pivotal role in maintaining athletic performance and facilitating recovery, especially during high-intensity training (HIT). This study investigates the impact of different pre-exercise hydration strategies—water, electrolyte solutions, and carbohydrate-electrolyte sports drinks—on performance metrics and recovery outcomes in HIT. Sixty athletes (30 males and 30 females, aged 18-35) participated in a randomized controlled trial. Performance metrics, including time to exhaustion and power output, were measured at baseline and post-training. Recovery outcomes, such as muscle soreness and fatigue levels, were assessed 24 hours post-exercise. The results indicated that participants who consumed carbohydrate-electrolyte sports drinks demonstrated significantly better performance and recovery outcomes compared to those who consumed water or electrolyte solutions alone. Specifically, the sports drink group showed the greatest improvements in time to exhaustion and power output, as well as the lowest muscle soreness and fatigue scores. These findings underscore the importance of incorporating carbohydrates and electrolytes in pre-exercise hydration strategies to enhance athletic performance and expedite recovery. The study provides practical recommendations for athletes and coaches to optimize hydration practices, supporting better training outcomes and overall performance.
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VAN EGMOND, J. C., N. H. H. DE ESCH, H. VERBURG, N. T. VAN DASSELAAR, and N. M. C. MATHIJSSEN. "Preoperative carbohydrate drink in fast-track primary total knee arthroplasty: a randomized controlled trial of 168 patients." Acta Orthopaedica Belgica 89, no. 3 (2023): 485–90. http://dx.doi.org/10.52628/89.3.11930.
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A key component in fast-track total knee arthroplasty (TKA) is early mobilization. Preoperative fasting might cause orthostatic hypotension and -intolerance which both can interfere with early mobilization. It was hypothesized that consuming a carbohydrate drink 2-3 hours prior to surgery is a viable option to reduce orthostatic hypotension, and as a result, improve rehabilitation. In this randomized controlled trial, all consecutive unilateral primary TKA patients were reviewed for eligibility. Exclusion criteria were American Society of Anesthesiologists (ASA) class above 3, older than 80 years of age, Diabetes Mellitus, and an insufficient comment of Dutch language. Patients were distributed in two groups. The control group was allowed to eat till 6 hours and drink clear fluids till 2 hours before surgery (standard treatment). The intervention group consumed, additionally to the standard treatment, a carbohydrate drink 2-3 hours before surgery. Blood pressure was measured both lying and standing as a measure for orthostatic hypotension during first time postoperative mobilization on day of surgery. A total of 168 patients were included. Prevalence of orthostatic hypotension in the control- and intervention group was 24 patients (34%) and 14 patients (19%) respectively, (p=0.05). Prevalence of orthostatic intolerance was 13 patients (19%) in the control group and 9 patients (13%) in the intervention group (p=0.32). No drink related adverse events occurred. In conclusion, taking a carbohydrate drink 2-3 hours before TKA significantly lowers the number of patients with orthostatic hypotension in early mobilization. However, the clinical relevance of the carbohydrate drink has to be studied further.
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Sadowska, Anna, Franciszek Świderski, Klaudia Kulik, and Bożena Waszkiewicz-Robak. "Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’S Osmo-Lality." Molecules 26, no. 18 (2021): 5607. http://dx.doi.org/10.3390/molecules26185607.
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High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks’ polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27–49 mg GAE/100 mL and vitamin C level was 8.1–20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).
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Clayton, David J., Gethin H. Evans, and Lewis J. James. "Effect of Drink Carbohydrate Content on Postexercise Gastric Emptying, Rehydration, and the Calculation of Net Fluid Balance." International Journal of Sport Nutrition and Exercise Metabolism 24, no. 1 (2014): 79–89. http://dx.doi.org/10.1123/ijsnem.2013-0024.
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The purpose of this study was to examine the gastric emptying and rehydration effects of hypotonic and hypertonic glucose-electrolyte drinks after exercise-induced dehydration. Eight healthy males lost ~1.8% body mass by intermittent cycling and rehydrated (150% of body mass loss) with a hypotonic 2% (2% trial) or a hypertonic 10% (10% trial) glucose-electrolyte drink over 60 min. Blood and urine samples were taken at preexercise, postexercise, and 60, 120, 180, and 240 min postexercise. Gastric and test drink volume were determined 15, 30, 45, 60, 90, and 120 min postexercise. At the end of the gastric sampling period 0.3% (2% trial) and 42.1% (10% trial; p < .001) of the drinks remained in the stomach. Plasma volume was lower (p < .01) and serum osmolality was greater (p < .001) at 60 and 120 min during the 10% trial. At 240 min, 52% (2% trial) and 64% (10% trial; p < .001) of the drinks were retained. Net fluid balance was greater from 120 min during the 10% trial (p < .001). When net fluid balance was corrected for the volume of fluid in the stomach, it was greater at 60 and 120 min during the 2% trial (p < .001). These results suggest that the reduced urine output following ingestion of a hypertonic rehydration drink might be mediated by a slower rate of gastric emptying, but the slow gastric emptying of such solutions makes rehydration efficiency difficult to determine in the hours immediately after drinking, compromising the calculation of net fluid balance.
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Brindal, Emily, Danielle Baird, Amy Slater, et al. "The effect of beverages varying in glycaemic load on postprandial glucose responses, appetite and cognition in 10–12-year-old school children." British Journal of Nutrition 110, no. 3 (2012): 529–37. http://dx.doi.org/10.1017/s0007114512005296.
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Reducing glycaemic index (GI) and glycaemic load (GL) inconsistently improves aspects of cognitive function and appetite in children. Whether altering the GL by lowering carbohydrate relative to protein and fat has a role in these effects is unknown. Therefore, we assessed the differential effects of beverages varying in GL and dairy composition on appetite, energy intake and cognitive function in children. A total of forty children (10–12 years) completed a double-blind, randomised, crossover trial, receiving three isoenergetic drinks (approximately 1100 kJ): a glucose beverage (GI 100, GL 65), a full milk beverage (GI 27, GL 5) and a half milk/glucose beverage (GI 84, GL 35). For 3 h post-consumption, subjective appetite and cognitive performance (speed of processing, memory, attention and perceptual speed) were measured hourly. At completion, each child was provided a buffet-style lunch and energy intake was calculated. Blood glucose was objectively measured using the Continuous Glucose Monitoring System. Blood glucose AUC values were significantly different between the drinks (P< 0·001), but did not sustain above the baseline for 3 h for any drink. Mixed modelling revealed no effect of beverage on subjective appetite or energy intake. Participant sex and drink GL significantly interacted for short-term memory (P< 0·001). When girls consumed either milk-containing beverage, they recalled 0·7–0·8 more words compared with 0·5 less words after the glucose drink (P≤ 0·014). Altering GL of drinks by reducing carbohydrate and increasing protein did not affect appetite or cognition in children. Girls may demonstrate improved short-term memory after consuming beverages with higher protein and lower GL.
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Coso, Juan Del, Emma Estevez, Raúl Antonio Baquero, and Ricardo Mora-Rodriguez. "Anaerobic performance when rehydrating with water or commercially available sports drinks during prolonged exercise in the heat." Applied Physiology, Nutrition, and Metabolism 33, no. 2 (2008): 290–98. http://dx.doi.org/10.1139/h07-188.
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The effects that rehydrating drinks ingested during exercise may have on anaerobic exercise performance are unclear. This study aimed to determine which of four commercial rehydrating drinks better maintains leg power and force during prolonged cycling in the heat. Seven endurance-trained and heat-acclimatized cyclists pedaled for 120 min at 63% maximum oxygen consumption in a hot, dry environment (36 °C; 29% humidity, 1.9 m·s–1 airflow). In five randomized trials, during exercise, subjects drank 2.4 ± 0.1 L of (i) mineral water (WAT; San Benedetto®), (ii) 6% carbohydrate–electrolyte solution (Gatorade® lemon), (iii) 8% carbohydrate–electrolyte solution (Powerade® Citrus Charge), (iv) 8% carbohydrate–electrolyte solution with lower sodium concentration than other sports drinks (Aquarius® orange), or (v) did not ingest any fluid (DEH). Fluid balance, rectal temperature (Trec), maximal cycling power (Pmax), and leg maximal voluntary isometric contraction (MVC) were measured. During DEH, subjects lost 3.7 ± 0.2% of initial body mass, whereas subjects lost only 0.8% ± 0.1% in the other trials (p < 0.05). Final Trec was higher in DEH than in the rest of the trials (39.4 ± 0.1 °C vs. 38.7 ± 0.1 °C; p < 0.05). Pmax was similar among all trials. Gatorade® and Powerade® preserved MVC better than DEH (–3.1% ± 2% and –3.8% ± 2% vs. –11% ± 2%, p < 0.05), respectively, whereas WAT and Aquarius® did not (–6% ± 2%). Compared with DEH, rehydration with commercially available sports drinks during prolonged exercise in the heat preserves leg force, whereas rehydrating with water does not. However, low sodium concentration in a sports drink seems to preclude its ergogenic effects on force.