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What is the role of traditional fermented foods to prevent heat stress at work?

Lundgren Kownacki, Karin LU ; Kuklane, Kalev LU ; Jakobsson, Kristina LU ; Gao, Chuansi LU ; Dahl, Mats LU ; Granér, Simon LU ; Linninge, Caroline LU ; Dahlqvist, Camilla LU and Halder, Amitava LU (2015) The 31st International Congress on Occupational Health In [Publication information missing]
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Contribution to journal
publication status
published
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keywords
Occupational health, Fermented food, Heat stress
in
[Publication information missing]
conference name
The 31st International Congress on Occupational Health
conference location
Seoul, Korea, Republic of
conference dates
2015-05-31
language
English
LU publication?
yes
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Introduction: Consumption of fermented foodstuff, such as corn, rice, bean curd and dairy are often encountered in traditional or less affluent societies unable to preserve food through refrigeration (1). In a field study looking at occupational heat stress in Chennai, India it was found that, apart from taking rest and slowing down the pace, a fermented dairy drink buttermilk, was widely used among workers in all studied workplaces as a traditional way of preventing heat strain (67-100% of questionnaire respondents) (2). The aim of the study is therefore to investigate the possible physiological cooling benefits of drinking buttermilk. Buttermilk has not been previously studied like other traditional drinks to prevent heat strain, such as coconut water (3, 4). Although, some papers highlight it as a home remedy effective in dissipating heat (5). Fermented foodstuffs have been studied for their health benefits in terms of probiotics, such as live lactic acid (6, 7) and its importance in sustaining human health (1). Although, not for its potential to mitigate heat strain. Methods: A study is being conducted using a recipe from Chennai, to assess the effectiveness of buttermilk on whole body rehydration, cooling and recovery during a 3 hour period of medium load physical work (150-350 W/m2) in a heat chamber (34C, 60% RH). Three interventions are being studied; no water (~2% body water loss), water provision (hydrated) and buttermilk. Discussion: With the expected increases in temperature due to climate change (8, 9, 10), additional preventive actions have to be implemented to prevent adverse health impacts for workers in hot low income countries. Where technical fixes such as air conditioning may not be applicable or desirable, traditional ways of coping with heat stress have a potential. Hence, traditional fermented foodstuff may have an important role to play. The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Matrix biology (013212025), Work and Organizational Psychology (012010170), Cognitive Psychology (012010190), Forensic Psychology (012010250), Social Sciences (000021000), Faculty of Medicine (000022000), Division of Occupational and Environmental Medicine (013078001), Faculty of Engineering, LTH at Lund University (000006000), Ergonomics and Aerosol Technology (011025002), Food Technology (011001017), Lung Biology (013212002), Respiratory Medicine and Allergology (013230111)
id
20300e64-c145-4a75-8b6d-75a6f68e0cd0 (old id 5052817)
date added to LUP
2016-04-04 10:21:30
date last changed
2019-05-20 11:11:52
@misc{20300e64-c145-4a75-8b6d-75a6f68e0cd0,
  author       = {Lundgren Kownacki, Karin and Kuklane, Kalev and Jakobsson, Kristina and Gao, Chuansi and Dahl, Mats and Granér, Simon and Linninge, Caroline and Dahlqvist, Camilla and Halder, Amitava},
  language     = {eng},
  note         = {Conference Abstract},
  series       = {[Publication information missing]},
  title        = {What is the role of traditional fermented foods to prevent heat stress at work?},
  url          = {https://lup.lub.lu.se/search/ws/files/5519943/7456020.pdf},
  year         = {2015},
}