Development of a hydration index: a randomized trial to assess the potential of different beverages to affect hydration status

• Samuel Oliver ^[1] ; Neil Walsh ^[1] ; Ronald J Maughan ^[2] ; Phillip Watson ^[2] ; Philip AA Cordery ^[2] ; Alberto Dolci ^[1] ; Nidia Rodríguez Sanchez ^[3] ; Stuart DR Galloway ^[3]
  1. [1] Bangor University

     Bangor University

     Bangor, Reino Unido

     
  2. [2] Loughborough University

     Loughborough University

     Charnwood District, Reino Unido

     
  3. [3] University of Stirling

     University of Stirling

     Reino Unido

     

  Mostrar afiliaciones +
• Localización: Nutrición hospitalaria: Órgano oficial de la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE), ISSN-e 1699-5198, ISSN 0212-1611, Vol. 32, Nº. Extra 2 (Diciembre 2015), 2015 (Ejemplar dedicado a: II INTERNATIONAL AND IV SPANISH HYDRATION CONGRESS), pág. 7
• Idioma: inglés
• DOI: 10.3305/nh.2015.32.sup2.10264
• Texto completo no disponible (Saber más ...)
• Resumen

  • Background: The water content of ingested beverages enters the body water pool at a rate dictated by the rates of gastric emptying and intestinal absorption. Water is subsequently lost from the body by various routes, primarily urine in the absence of sweating. The post-ingestion diuretic response following prior hypohydration is influenced by several characteristics of the drink, including primarily volume, energy density, electrolyte content, and the presence of diuretic agents.

    Objective: This study investigated the effects of 13 different commonly-consumed drinks on urine output and fluid balance when ingested in a euhydrated state, with a view to establishing a Hydration Index (HI; i.e. volume of urine produced after drinking expressed relative to a standard treatment [still water]).

    Design: Each subject (n = 72, euhydrated and fasted males) ingested 1 L of still water or one of three other commercially-available beverages over a period of 30 minutes. Urine output was then collected for the subsequent 4 h. HI was corrected for water content of drinks and was calculated as the amount of water retained at 2 h after ingestion, relative to that observed following ingestion of still water.

    Results: Total urine masses (mean (SD)) over 4 h were smaller than the still water control (1337(330) g) after oral rehydration solution (ORS, 1038(333) g, P=0.004), full-fat milk (1052(267) g, P=0.006) and skimmed milk (1049(334) g, P=0.005). Cumulative urine output at 4h after ingestion of cola, diet cola, tea, cold tea, coffee, lager, orange juice, sparkling water and a sports drink were not different from the response to water ingestion. The mean HI at 2 h was 1.53(0.74) for ORS, 1.32(0.51) for full-fat milk, and 1.44(0.54) for skimmed milk.

    Conclusions: An HI may be a useful measure to identify the short-term hydration potential of different beverages when ingested in a euhydrated state.