Isotonic Sports Drink Research Articles

Effect of Energy Drinks on Surface Roughness and Weight Loss of Custom-Made Mouthguard Material

Aim: To investigate the effect of different drinks on the surface roughness and weight loss of custom-made mouthguard material prepared in two different thicknesses. Materials and Methods: The custom-made mouthguard material Ethylene vinyl acetate (EVA) (4.0x125 mm) was used in the current research. 102 rectangular prism specimens (8 × 8 mm) from two different thickness (3 and 4 mm) were prepared. They were randomly divided into four different groups (n=13), numbered, and initial weight and roughness measurements were recorded. All specimens were then stored in 4 different drinks, including 2 different energy drinks, an isotonic sports drink, and water. At the end of the 7-day and 28-day periods, weight and roughness measurements of the specimens were again performed and recorded. The data were analyzed the repeated measures ANOVA, one-way ANOVA, and the paired sample t tests (α=.05). Results: There were no statistically significant differences in the weight × beverage and roughness × beverage interactions (p>0.05) both weight and roughness changes of specimens at 0, 7, and 28 days. Conclusion: Energy drinks and sports drinks have no effect on the surface liquid and weight of the specially produced oral material.

Is There a Link Between the Increased Consumption of Sports Drinks and Dental Decay?

Background: The role of oral health in influencing athletic performance has been well documented. The use of sports drinks has been linked with an increase in poor oral health including dental decay. The aim of this study was to investigate the possible association between sports drinks and dental decay/pain amongst elite athletes and the incidence of dental decay/pain. Hypothesis: This study is looking at the hypothesis that the consumption of sports drinks leads to dental disease, particularly dental decay. Level of evidence: Local and current random sample; randomized trial; cohort study or control arm of randomized trial; inception cohort study. Methods: An opportunistic volunteer survey of elite athletes attending a varied international sporting competition. Analysis of the data was undertaken using descriptive statistics, mean values and standard deviations. Associations between demographic information and results were presented. A p value of <0.05 was considered to be statistically significant. Results: 458 completed questionnaires were distributed and received. The link between the frequency of sports drinks consumption and dental decay/pain was marginally statistically significant, (X2 , p=0.077). Isotonic sports drinks and sensitivity was statistically significant (X2 , p=<0.001). 197(43%) athletes reported drinking sports drinks at least once a week; 33 athletes (7%) reported consuming sports drinks a minimum of three times a day. n=175 (35%) athletes reported that they saw their nutritionist for advice about sports drinks, only n=21 (4%) sought advice from the dentist. One in four athletes reported seeing their dentist due to pain (n=116; 25.3%). Conclusion: This study covered a diverse group of elite athletes. It is unclear whether the use of sports drinks does result in more tooth decay, but dentists should educate athletes and their supporting teams about the potential risks from these drinks thus mitigating those potential risks. Clinical relevance: By understanding the magnitude of the challenge of dental decay facilitated by sports drinks, it is hoped that adequate preventative measures can be put in place. Thus, supporting the athletes towards better oral health and performance.

Development and Physico-chemical Evaluation of an Isotonic Nas Narang (Citrus madurensis) Sports Drink

Isotonic drinks are the type of sports drink with a similar number of osmotically active particles as present in the body plasma (i.e. osmolality; 275-295 mOsmole/kg) and help for replenishing the loss of electrolytes and sugar after physical workout. The present study describes the potential of utilization of Nas Narang (Citrus madurensis) fruit juice in the development of Isotonic Nas Narang Sports Drink (INNSD) and investigation of the physico-chemical parameters. INNSD was developed using varying content of fresh juice of Nas Narang 5%, 6.5%, and 7.5% v/v with other recommended food grade ingredients. The 7.5% of fresh Nas Narang juice was selected as the best fruit content based on the highest overall acceptability in sensorial evaluation using a trained sensory panel. The total osmolality of developed isotonic Nas Narang sports drink was 282.95 mOsmol/l. The physical properties of Total Soluble Solids content (TSS), Titratable Acidity (TA), and pH of the INNSD were 9.00±0.00%, 0.53±0.01%, and 2.45±0.01 respectively. The proximate composition of Nas Narang fruit juice and developed sports drink were total ash (0.47±0.11%; 0.42±0.17%), protein (0.47±0.01%; 0.05±0.00%), crude fibre (0.53±0.01%; 0.09±0.01%), total carbohydrate content (6.97±0.27%; 7.31±0.31%) and caloric value (29.44 Kcal /per 100 ml of sports drink) respectively. The vitamin contents of INNSD were ascorbic acid (0.3 mg/100 ml), vitamin B2 (0.135 mg/100 ml), vitamin B5 (0.15mg/100ml) and vitamin B6 (0.145 mg/100 ml). Further, anti-oxidant potential of Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of fresh Nas Narang fruit juice and developed INNSD were (0.224±0.02 mg GAE/ml; 0.029±0.00 mg GAE/ml) and (0.139±0.01 mg QE/ml; 0.011±0.00 mg QE/ml) respectively.
 Nas narang fruit is available throughout the year as an adequate source of raw material for industry. It provides natural citrus flavor, attractive yellow colour, appealing taste, minerals and antioxidants to the product and further act as a natural preservative. Present study showed incorporation of Nas Narang juice in formulation of sport drink is technically sound and acceptable.

Selective Voltammetric Sensor for the Simultaneous Quantification of Tartrazine and Brilliant Blue FCF.

Tartrazine and brilliant blue FCF are synthetic dyes used in the food, cosmetic and pharmaceutical industries. The individual and/or simultaneous control of their concentrations is required due to dose-dependent negative health effects. Therefore, the paper presents experimental results related to the development of a sensing platform for the electrochemical detection of tartrazine and brilliant blue FCF based on a glassy carbon electrode (GCE) modified with MnO2 nanorods, using anodic differential pulse voltammetry. Homogeneous and stable suspensions of MnO2 nanorods have been obtained involving cetylpyridinium bromide solution as a cationic surfactant. The MnO2 nanorods-modified electrode showed a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in the electron transfer resistance. The developed sensor allowed the simultaneous quantification of dyes for two linear domains: in the ranges of 0.10-2.5 and 2.5-15 μM for tartrazine and 0.25-2.5 and 2.5-15 μM for brilliant blue FCF with detection limits of 43 and 41 nM, respectively. High selectivity of the sensor response in the presence of typical interference agents (inorganic ions, saccharides, ascorbic and sorbic acids), other food dyes (riboflavin, indigo carmine, and sunset yellow), and vanillin has been achieved. The sensor has been tested by analyzing soft and isotonic sports drinks and the determined concentrations were close to those obtained involving the chromatography technique.

Inactivation of Alicyclobacillus acidoterrestris spores, single or composite Escherichia coli and native microbiota in isotonic fruit-flavoured sports drinks processed by UV-C light

Pasteurized sports drinks and other fruit-based beverages are susceptible to deterioration due to thermal processing ineffectiveness to inactivate certain spoilage microorganisms, like Alicyclobacillus acidoterrestris. This represents a major challenge for the beverage industry. The goals of this study were to: i) investigate the UV-C inactivation (annular thin film unit, actinometrical delivered fluence: 795–1270 mJ/cm2, 10–15 min, 20 °C, 1.8 L/h, Reh = 391–1067, recirculation mode operation) and the evolution during refrigerated storage of A. acidoterrestris ATCC 49025 spores and single or composite Escherichia coli ATCC 25922 in isotonic sports drinks (ISDs) made from orange (orange-ISD, UVT% = 81) or orange-banana-mango-kiwi-strawberry-lemon juices (multi-fruit-ISD, UVT% = 91), compared to a turbid orange-tangerine juice (OT juice, UVT% = 40); ii) assess the effect of pH, °Brix, A254nm, turbidity, colour and particle size of the ISDs and juice on microbial inactivation, iii) evaluate the evolution of native microbiota during cold storage, iv) investigate the Coroller, biphasic, Weibull, and Weibull-plus-tail models' ability to describe microbial inactivation and v) measure 5-hydroxymethylfurfural (HMF) formation. The modified biodosimetry method was used to calculate the germicidal UV-C fluences. Heat pasteurization (T-coil, 80 °C/6 min) was evaluated as the control treatment. UV-C was highly effective at inactivating E. coli as 4.1–5.1 and 4.5–5.6 log reductions were determined in the multi-fruit-ISD and orange-ISD, respectively, barely impacted by the background microbiota. No significant differences were recorded for the inactivation of E. coli in the UV-C and T-coil systems. Whereas, a significantly higher inactivation of A. acidoterrestris spores was achieved by UV-C (3.7–4.0 log reductions), compared to the negligible one achieved by the thermal treatment. Even though E. coli inactivation curves were similar in shape, UV-C was less effective when a cocktail of other E. coli strains was present. In comparison to the OT juice, the ISDs' inactivation kinetics were markedly different in shape, with a rapid decrease in population during the first minutes of treatment. The germicidal fluence (Hd biod) corresponding to A. acidoterrestris (19.1 mJ/cm2) was selected as it was higher than the one obtained for E. coli (11.0 mJ/cm2). UV-C induced 2.8- or 1.3 and 2.3- or 0.8 log-reductions of total aerobes or moulds and yeasts in the multi-fruit-ISD and orange-ISD, respectively. Compared to the other models, the Coroller and biphasic models showed a better fit and more accurate parameter estimates. UV-C-induced HMF production was not significant in the ISDs. The current study found that the UV-C treatment was more effective than typical heat pasteurization for inactivating A. acidoterrestris spores in isotonic drinks, following a similar trend for E. coli and native microbiota.

Co-pigmentation with catechin derived from Indonesian gambier increases the stability of black rice anthocyanin in isotonic sports drinks during one-month storage in 4°C

Anthocyanins are water-soluble pigments, which are found abundantly in plants. However, anthocyanins are unstable and break due to several factors. The stability of anthocyanins could be increased by applying co-pigmentation with the addition of flavonoids, polyphenols, alkaloids, amino acids, organic acids, or self-association. This study aimed to observe the effect of co-pigmentation with catechin from Indonesian gambier (Uncaria gambir) to enhance the stability and antioxidant activity of black rice anthocyanin in isotonic sports drink during storage. Anthocyanins extracted from black rice (30 mg/L) were used for isotonic sports drink formulation. The addition of 0.1 μg/L catechins to the drink with catechin: drink ratio (1:1) significantly increased antioxidant activity (89.30±1.12%). In a storage period of one month at room temperature (25oC), anthocyanin content and antioxidant activity in isotonic sports drinks showed a significant decrease than that at 4oC. Catechin co-pigmentation in the drinks increased anthocyanin stability and antioxidant activity compared to that of control (drinks without catechin). In conclusion, co-pigmentation with catechin derived from Indonesian gambier could be applied to enhance the stability and antioxidant activity of black rice anthocyanin in isotonic sports drink during storage at cold temperature (4oC) for one month.

Culinary inspired electrolytes for textile supercapacitors

The choice of electrolyte for supercapacitors is challenging, with voltage stability, physical properties, environmental concerns and production processes all having to be taken into account. This challenge is greater still when thinking about e-textile applications, as these devices will be in close proximity to the end user. Historically, this challenge has been overcome with sophisticated encapsulation or the dilution of traditional supercapacitor electrolytes. This work looks to challenge these norms by investigating the performance of everyday, cupboard-items as electrolytes. The performance of four electrolytes (Grenade Energy® drink, an isotonic sports drink and LoSalt® solutions) were evaluated in a single layer, activated-carbon textile supercapacitor, against a traditional electrolyte. With areal capacitances of 25.7 mF.cm−2 these electrolytes have been shown to be competitive with more traditional systems and with further refinement, could provide safe and abundant electrolytes for wearable applications.

Importance of Sports Drinks as a Performance Prerequisites

Optimal hydration is an essential consideration for athletic performance and it involves activities before, during and after exercise. Hence, adequate hydration not only provides benefits for health but also facilitate to maintain athletic performance. Therefore, the objective of the present study is to evaluate the importance of sports drinks as a performance prerequisites. The central aim of sports drinks utilization differ according to the mode of exercise regime but from a hydration point of view it depends upon rapid fluid absorption, reduction of physiological stress and faster recovery after exercise. So, proper intake of different essential macro and micro nutrients will help our body to hydrate. Sports drinks is a such a product which contain almost all the things which we lost during sports performance. Similarly, dehydration is a condition which cause negative impact on sports performance. The performance of the athlete is very much depends upon their hydration point of view, which may lead to cause both psychological as well as physiological illness. During activity the major fluid loss occurs through sweat. Thus it causes increment of heart rate, body temperature and also reduces the fluid absorption rate, making out body resistive against the minimum demand of work. All these problems can be overcome with the help of isotonic sports drinks. It helps replenish the lost fluid and also provide essential electrolytes and carbohydrates to the athletes which ultimately helped them to execute better performance output.

Effect of Oral Carbohydrate Intake During Labor on the Rate of Instrumental Vaginal Delivery: A Multicenter, Randomized Controlled Trial

(Anesth Analg. 2020;30:1670–1677) Mendelson’s description of gastric fluid inhalation led to the practice of starving pregnant women during labor. Contrary to this practice, however, fluid consumption during labor has been shown to be safe and feasible. No definitive evidence exists to support food and fluid restriction during low-risk labors, unless a cesarean delivery (CD) becomes likely. In fact, the food and fluid restriction has been shown to create a shift toward the anaerobic pathway of glucose metabolism, despite a high glycogen content and turnover in the myometrium, thereby suggesting a relative energy shortage. This shortage may explain a commonly observed production of ketone bodies during labor, which results from fat metabolism following glycogen storage depletion. Ketosis during labor can be prevented by either allowing women in labor a light diet, or by allowing caloric intake via isotonic sports drinks. Ketosis and exhaustion can lead to a need for instrumental vaginal delivery when fatigue or inadequate progress develop during labor. The authors of this study hypothesized that carbohydrate intake, such as consuming isotonic sports drinks during labor, could reduce the instrumental vaginal delivery rate.

Influence of an Isotonic Sports Drink during Exercise and Recovery on Subsequent Endurance Capacity and Aldosterone Response in the Heat in Well-Trained Endurance Athletes

Influence of an Isotonic Sports Drink during Exercise and Recovery on Subsequent Endurance Capacity and Aldosterone Response in the Heat in Well-Trained Endurance Athletes

A new online pre-concentration system using hydride generation atomic fluorescence spectrometry (HG AFS) for zinc determination in mineral water and isotonic sports drinks

Mineral water and isotonic sports drinks (hydroelectrolytic supplement) are sources of electrolytes, and one among them is zinc, an important microelement for several functions of the body.

Development and Production of Isotonic Sports Drink From Blends of Date Palm and Water Melon Fruits

Date palm and watermelon fruit with the addition of sucrose, glucose, sodium chloride, ascorbic acid, sodium metabisulphite and water were used in the production of isotonic sports drink and a commercial sports drink was used as the reference sample. The energy, carbohydrate, osmolality and pH of the drink were analyzed using standard methods. A significant difference was observed in the energy, pH and osmolality content of the drinks but no significant difference was observed between the carbohydrate content of the drinks. The developed drink had carbohydrate content of 7.3%, energy of 30.1 Kcal, pH of 3.7 and osmolality of 323 mOsm/kg H2 O while the commercial sports drink had carbohydrate content of 6.7%, energy of 26.6 Kcal, pH of 3.1 and osmolality of 290 mOsm/kg H2 O. The developed drink compared favorably with the commercial sports drink and the correlation of the sensory parameters revealed that colour influenced the appearance of the drink.

Hyperglycemic hyperosmolar state in an adolescent with type 1 diabetes mellitus.

SummaryHyperglycemic hyperosmolar state (HHS) and diabetic ketoacidosis (DKA) are the most severe acute complications of diabetes mellitus (DM). HHS is characterized by severe hyperglycemia and hyperosmolality without significant ketosis and acidosis. A 14-year-old Japanese boy presented at the emergency room with lethargy, polyuria and polydipsia. He belonged to a baseball club team and habitually drank sugar-rich beverages daily. Three weeks earlier, he suffered from lassitude and developed polyuria and polydipsia 1 week later. He had been drinking more sugar-rich isotonic sports drinks (approximately 1000–1500 mL/day) than usual (approximately 500 mL/day). He presented with HHS (hyperglycemia (1010 mg/dL, HbA1c 12.3%) and mild hyperosmolality (313 mOsm/kg)) without acidosis (pH 7.360), severe ketosis (589 μmol/L) and ketonuria. He presented HHS in type 1 diabetes mellitus (T1DM) with elevated glutamate decarboxylase antibody and islet antigen 2 antibody. Consuming beverages with high sugar concentrations caused hyperglycemia and further exacerbates thirst, resulting in further beverage consumption. Although he recovered from HHS following intensive transfusion and insulin treatment, he was significantly sensitive to insulin therapy. Even the appropriate amount of insulin may result in dramatically decreasing blood sugar levels in patients with T1DM. We should therefore suspect T1DM in patients with HHS but not those with obesity. Moreover, age, clinical history and body type are helpful for identifying T1DM and HHS. Specifically, drinking an excess of beverages rich in sugars represents a risk of HHS in juvenile/adolescent T1DM patients.Learning points:Hyperglycemic hyperosmolar state (HHS) is characterized by severe hyperglycemia and hyperosmolality without significant ketosis and acidosis.The discrimination between HHS of type 1 diabetes mellitus (T1DM) and type 2 diabetes mellitus (T2DM) in initial presentation is difficult.Pediatrician should suspect T1DM in patients with HHS but not obesity.Age, clinical history and body type are helpful for identifying T1DM and HHS.Children with T1DM are very sensitive to insulin treatment, and even appropriate amount of insulin may result in dramatically decreasing blood sugar levels.

MWCNT‐modified Electrode for Voltammetric Determination of Allura Red and Brilliant Blue FCF in Isotonic Sport Drinks

AbstractA fast and simple electrochemical sensor is presented for the determination of allura red and brilliant blue in isotonic sport drinks, using a glassy carbon electrode modified with multi‐walled carbon nanotubes. The electrochemical behavior of the colorants was studied by cyclic and differential pulse voltammetry in 0.1 M PBS, pH 7.0. The solution pH, the amount of nanomaterial on the surface of the electrode and the accumulation time of each colorant were optimized. Under the optimal conditions, the sensor exhibited a linear response to allura red and brilliant blue with detection limits of 7 μg L−1 and 52 μg L−1, respectively. The sensor was applied to the analysis of commercial isotonic sports drinks that contain individual or mixed colorants, showing good sensitivity and reproducibility. The results were compared with a chromatographic method showing that the levels of colorants are low and did not show a risk for a consumer's health.

Effects of Commercial Isotonic Sports Drinks during Intermittent Exertion

Background: Carbohydrate-electrolyte drinks support performance and recovery during athletic activities. The impact of these isotonic drinks is usually verified by means of placebos without energy. Objective: We checked the extent to which commercial sports drinks may be superior to a syrup–water mixture, similar in calorific value, during an intermittent exertion. Method: In a cross-sectional study, three homogeneously parallelized groups, including a total of 35 test subjects, performed full-strain endurance and speed tests (5,000 m, 3,000 m, 1,500 m, 800 m, 400 m, and 200 m). During the rest intervals, isocaloric drinks with the same CHO (6,66–7,0 g), but different sugar (ISO1: 2,46 g; ISO2: 5,6 g; syrup: 6,7 g) and electrolyte content were given in a randomized way. The parameters of running performance, body weight, rating of perceived exertion, heart rate, and blood lactate concentration were analyzed. Results: Over the distances (p≥0.10), the results did not show any ergogenic effect of the isotonic drinks in comparison with the syrup–water mixture. There were also no significant differences in terms of rates of perceived exertion (p≥0.26) and the physiological parameters of heart rate (p≥0.30) and blood lactate (p≥0.18) among the groups. Conclusion: During intermittent and repetitive exertion below 30 minutes, homemade energy drinks exhibited the same effects as commercial sports drinks.

Rehydration during exercise prevents the increase of homocysteine concentrations.

This study aimed to assess the effect of rehydration during and after acute aerobic submaximal exercise on total homocysteine (tHcy) concentrations and related parameters in physically active adult males. Twenty trained males (29.4 ± 7.9years old) completed four exercise tests: two without rehydration during exercise (NH1 and NH2), one with rehydration during exercise using water (H1) and one with rehydration during exercise using an isotonic sports drink (H2). After finishing the exercise tests, subjects followed a rehydration protocol for 2h. Serum tHcy, vitamin B12, folate, creatine and creatinine were analysed before, after and at 2, 6 and 24h after exercise. Data were analysed with and without correcting for haemoconcentration to assess the changes in tHcy related. The methylenetetrahydrofolate reductase (MTHFR) 677TT genotype was also analysed. THcy (uncorrected by haemoconcentration) increased significantly after exercise (P < 0.05) in the NH1 and NH2 tests [mean increase ± SD: 1.55 ± 0.33 (15.18%) and 1.76 ± 0.25 (17.69%) µmol/L, respectively], while no significant differences were found in the H1 and H2 tests [mean increase: 0.65 (6.29%) and 0.90 (8.69%) μmol/L, respectively]. The increase was partly due to haemoconcentration and partly due to the metabolism underlying acute exercise. THcy concentrations recovered to baseline after 24h in all tests. In conclusion, adequate rehydration during acute aerobic exercise using either water or a sports drink maintains tHcy concentrations at baseline and for up to 2h after exercise in physically active male adults and prevents further increases when compared to no rehydration.

Post-Exercise Rehydration: Effect of Consumption of Beer with Varying Alcohol Content on Fluid Balance after Mild Dehydration.

The effects of moderate beer consumption after physical activity on rehydration and fluid balance are not completely clear. Therefore, in this study, we investigated the effect of beer consumption, with varying alcohol content, on fluid balance after exercise-induced dehydration. Eleven healthy males were included in this cross over study (age 24.5 ± 4.7 years, body weight 75.4 ± 3.3 kg, VO2max 58.3 ± 6.4 mL kg min-1). Subjects exercised on a cycle ergometer for 45 min at 60% of their maximal power output (Wmax) until mild dehydration (1% body mass loss). Thereafter, in random order, one of five experimental beverages was consumed, in an amount equal to 100% of their sweat loss: non-alcoholic beer (0.0%), low-alcohol beer (2.0%), full-strength beer (5.0%), an isotonic sports drink, and water. Fluid balance was assessed up till 5 h after rehydration. After 1 h, urine production was significantly higher for 5% beer compared to the isotonic sports drink (299 ± 143 vs. 105 ± 67 mL; p < 0.01). At the end of the 5-h observation period, net fluid balance (NFB) was negative for all conditions (p = 0.681), with the poorest fluid retention percentage for 5% beer (21% fluid retention) and the best percentage for the isotonic sports drink (42%). Non-alcoholic beer, low-alcoholic beer, and water resulted in fluid retention of 36, 36, and 34%, respectively (p = 0.460). There was no difference in NFB between the different beverages. Only a short-lived difference between full-strength beer and the isotonic sports drink in urine output and NFB was observed after mild exercise-induced dehydration. Fluid replacement - either in the form of non-alcoholic beer, low-alcoholic beer, full-strength beer, water, or an isotonic sports drink of 100% of body mass loss was not sufficient to achieve full rehydration. The combination of a moderate amount of beer, with varying alcohol content, enough water or electrolyte- and carbohydrate beverages, and salty foods might improve rehydration, but more research is needed.

Nutritional Supplement Use by Dutch Elite and Sub-Elite Athletes: Does Receiving Dietary Counseling Make a Difference?

The use of nutritional supplements is highly prevalent among athletes. In this cross-sectional study, we assessed the prevalence of nutritional supplement use by a large group of Dutch competitive athletes in relation to dietary counseling. A total of 778 athletes (407 males and 371 females) completed a web-based questionnaire about the use of nutritional supplements. Log-binomial regression models were applied to estimate crude and adjusted prevalence ratios (PR) for the use of individual nutritional supplements in athletes receiving dietary counseling as compared with athletes not receiving dietary counseling. Of the athletes, 97.2% had used nutritional supplements at some time during their sports career, whereas 84.7% indicated having used supplements during the last 4 weeks. The top ranked supplements used over the last 4 weeks from dietary supplements, sport nutrition products and ergogenic supplements were multivitamin and mineral preparations (42.9%), isotonic sports drinks (44.1%) and caffeine (13.0%). After adjustment for elite status, age, and weekly exercise duration, dietary counseling was associated with a higher prevalence of the use of vitamin D, recovery drinks, energy bars, isotonic drinks with protein, dextrose, beta-alanine, and sodium bicarbonate. In contrast, dietary counseling was inversely associated with the use of combivitamins, calcium, vitamin E, vitamin B2, retinol, energy drinks and BCAA and other amino acids. In conclusion, almost all athletes had used nutritional supplements at some time during their athletic career. Receiving dietary counseling seemed to result in better-informed choices with respect to the use of nutritional supplements related to performance, recovery, and health.

Providing Oral Nutrition to Women in Labor: American College of Nurse-Midwives.

Historically, oral intake for women during labor has been limited to nothing by mouth or clear liquids only. These restrictions are based on the risk of aspiration during or after the administration of general anesthesia. While aspiration can be life threatening, older methods of anesthesia are rarely used in current intrapartum care, and evidence is inconclusive that withholding oral nutrition reduces the risk of gastric aspiration. Additionally, withholding oral nutrition may result in the development of ketosis and may potentially contribute to a woman's stress and dissatisfaction with the birth experience. The purpose of this Clinical Bulletin is to review the evidence related to this practice and provide recommendations to promote informed, shared decision making regarding oral intake during labor with women at low risk for gastric aspiration.

The effects of the intake of an isotonic sports drink before orienteering competitions on skeletal muscle damage.

[Purpose] The purpose of this study was to investigate the effects of the intake of an isotonic sports drink (500 ml water, 32 gr carbonhydrate, 120 mg calcium, 248 mg chloride, 230 mg sodium) the level of the skeletal muscle damage of orienteering athletes. [Subjects and Methods] The study was carried out on 21 male elite orienteering athletes. The athletes were divided into two groups by randomized double-blind selection. The experimental group (n=11) was given the isotonic sports drink, while the placebo group (n=10) was given 500 ml pure water. Blood samples were taken pre-competition, post-competition, 2 hours post-competition and 24 hours post-competition. [Results] The pre-c troponin, myoglobin and creatinine kinase serum levels of the placebo group were significantly lower than the post-competition and 2 hours post-competition values. The 24 hours post-competition levels of the same analyses were also significantly lower than the post-c and 2 hours post-competition. The pre-competition troponin, myoglobin and creatinine kinase levels of the experimental group were found to be significantly lower than the post-competition, 2 hours post-competition 24 hours post-competition values. In conclusion, the present results suggest that the intake of supportive sports drinks before exercising significantly prevents the observed muscle damage. The study showed that serum myoglobin levels between the experimental and the placebo group is significantly different during the 2 hours post-competition period. [Conclusion] The level of serum creatinine kinase and myoglobin accurately shows the extent of the muscle damage. However, further studies on the effect of isotonic sports drink in different training programs on the cell membrane and the muscle damage are needed.