Biomedical subjects

R Barry Dale

Publications and source records attributed to R Barry Dale.

4 recordsLinked to original sources

PubMed2007

Ambient-temperature beverages are consumed at a rate similar to chilled water in heat-exposed workers.

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

Adult↗

PubMed2005

Liquid assets.

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Adult↗

PubMed2005

Influence of Hydration and Electrolyte Supplementation on Incidence and Time to Onset of Exercise-Associated Muscle Cramps.

Context: Exercise-associated muscle cramps (EAMCs) are common among physically active individuals and are temporarily disabling; therefore, prevention is of great interest.Objective: To determine the role of hydration and electrolyte supplementation in the prevention of EAMCs.Design: Each subject completed 2 counterbalanced trials in a repeated-measures design.Setting: University of Alabama.Patients or Other Participants: College-aged men (n = 13) with a history of EAMCs.Intervention(s): In each trial, participants performed a calf-fatiguing protocol to induce EAMCs in the calf muscle group. Each trial was performed in a hot environment (dry bulb temperature of 37 degrees C, relative humidity of 60%). In the carbohydrate-electrolyte trial, subjects consumed, at a rate similar to sweat loss, a carbohydrate-electrolyte beverage with sodium chloride added. In the hypohydration trial, subjects were not allowed to consume any fluids.Main Outcome Measure(s): We measured the incidence and time to onset of EAMCs.Results: Nine participants experienced cramps in the carbohydrate-electrolyte trial, compared with 7 in the hypohydration trial. Of the 7 individuals who had EAMCs in both trials, exercise duration before onset was more than doubled in the carbohydrate-electrolyte trial (36.8 +/- 17.3 minutes) compared with the hypohydration trial (14.6 +/- 5.0 minutes, P < .01).Conclusions: Consumption of a carbohydrate-electrolyte beverage before and during exercise in a hot environment may delay the onset of EAMCs, thereby allowing participants to exercise longer. However, it appears that dehydration and electrolyte loss are not the sole causes of EAMCs, because 69% of the subjects experienced EAMCs when they were hydrated and supplemented with electrolytes.

Journal Article↗

PubMed2003

A Compositional Analysis of a Common Acetic Acid Solution With Practical Implications for Ingestion.

OBJECTIVE: Acetic acid solutions, such as pickle juice (PJ), have gained anecdotal popularity among certified athletic trainers and other sports medicine professionals as remedies for exercise-associated muscle cramps. The aims of this study were 2-fold: (1) to report compositional analyses of 2 common types of PJ and (2) to discuss implications for ingestion following current National Athletic Trainers' Association (NATA) fluid-replacement guidelines. DESIGN AND SETTING: Biochemical laboratory analyses of 2 PJ sample types. MEASUREMENTS: Compositional analyses were performed in triplicate and compared with a 1-way analysis of variance. RESULTS: Mean values for PJ with 220 mg of sodium per serving were carbohydrate, 4 +/- 0.2%; osmolality, 713 +/- 6 mOsm.kg H(2)O(-1); pH, 3.8 +/- 0.2; calcium, 0.5 +/- 0.02 g/L; potassium, 1.4 +/- 0.02 g/L; magnesium, 0.1 +/- 0.01 g/L; and sodium, 7.4 +/- 0.1 g/L. Mean values for PJ with 390 mg of sodium per serving were carbohydrate, 3 +/- 0.1%; osmolality, 1446 +/- 9 mOsm.kg H(2)O(-1); pH, 3.5 +/- 0.1 g/L; calcium, 0.1 +/- 0.01 g/L; potassium, 1.2 +/- 0.02 g/L; magnesium, 0.1 +/- 0.01 g/L; and sodium, 17.1 +/- 0.1 g/L. Differences between the 220 and 390 PJ were significant (P <.05) for osmolality, calcium, and sodium. CONCLUSIONS: Both types of PJ exceeded sodium concentration levels set by the current NATA guidelines for fluid replacement. Hypothetical dilution references are presented to assist the athletic trainer with fluid volumes necessary to dilute PJ. Ingestion of PJ or other hypertonic fluids should be followed by ingestion of hypotonic or isotonic fluids to ensure that ingested amounts of sodium fall within the current NATA guidelines. Volumes for proper dilution may be substantial.

Journal Article↗