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Exploring how a traditional diluted yoghurt drink may mitigate heat strain during medium-intensity intermittent work : A multidisciplinary study of occupational heat strain

Lundgren-Kownacki, Karin LU ; Dahl, Mats LU ; Gao, Chuansi LU ; Jakobsson, Kristina LU ; Linninge, Caroline LU ; Song, Danping and Kuklane, Kalev LU (2018) In Industrial Health 56(2). p.106-121
Abstract

It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-h period of medium load physical intermittent work in a climatic chamber (34°C, 60% RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random. Mean body temperatures when no rehydration was given were significantly higher (p ≤ 0.001). When subjects drank water or buttermilk they had a lower sweat rate than with no rehydration (p≤ 0.05) and the perception of... (More)

It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-h period of medium load physical intermittent work in a climatic chamber (34°C, 60% RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random. Mean body temperatures when no rehydration was given were significantly higher (p ≤ 0.001). When subjects drank water or buttermilk they had a lower sweat rate than with no rehydration (p≤ 0.05) and the perception of feeling hot, uncomfortable, thirsty and physically exerted was significantly reduced (p ≤ 0.05). A hormonal stress response at the end of the exposure was seen when not drinking (p≤ 0.05). No differences in cognitive abilities and gut microbiota were found. The exposure lowered the renal blood flow suggesting an acute impact of short term heat exposure. It was also found that buttermilk has a protective effect on this impact. Our results demonstrated that keeping hydrated by water/buttermilk consumption mitigates heat strain in well-nourished subjects.

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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Climate change, Heat strain, Heat stress, Hydration management, Occupational health, Yoghurt/analysis
in
Industrial Health
volume
56
issue
2
pages
16 pages
publisher
National Institute of Occupational Safety and Health, Japan
external identifiers
  • scopus:85045108912
ISSN
0019-8366
DOI
10.2486/indhealth.2017-0030
language
English
LU publication?
yes
id
ad570418-1d40-47f8-a9c7-fab30483071c
date added to LUP
2018-04-23 11:12:38
date last changed
2019-05-20 11:11:54
@article{ad570418-1d40-47f8-a9c7-fab30483071c,
  abstract     = {<p>It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-h period of medium load physical intermittent work in a climatic chamber (34°C, 60% RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random. Mean body temperatures when no rehydration was given were significantly higher (p ≤ 0.001). When subjects drank water or buttermilk they had a lower sweat rate than with no rehydration (p≤ 0.05) and the perception of feeling hot, uncomfortable, thirsty and physically exerted was significantly reduced (p ≤ 0.05). A hormonal stress response at the end of the exposure was seen when not drinking (p≤ 0.05). No differences in cognitive abilities and gut microbiota were found. The exposure lowered the renal blood flow suggesting an acute impact of short term heat exposure. It was also found that buttermilk has a protective effect on this impact. Our results demonstrated that keeping hydrated by water/buttermilk consumption mitigates heat strain in well-nourished subjects.</p>},
  author       = {Lundgren-Kownacki, Karin and Dahl, Mats and Gao, Chuansi and Jakobsson, Kristina and Linninge, Caroline and Song, Danping and Kuklane, Kalev},
  issn         = {0019-8366},
  keyword      = {Climate change,Heat strain,Heat stress,Hydration management,Occupational health,Yoghurt/analysis},
  language     = {eng},
  month        = {01},
  number       = {2},
  pages        = {106--121},
  publisher    = {National Institute of Occupational Safety and Health, Japan},
  series       = {Industrial Health},
  title        = {Exploring how a traditional diluted yoghurt drink may mitigate heat strain during medium-intensity intermittent work : A multidisciplinary study of occupational heat strain},
  url          = {http://dx.doi.org/10.2486/indhealth.2017-0030},
  volume       = {56},
  year         = {2018},
}