The effect of nitrate supplementation on muscle contraction in healthy adults.

This study examined the effect of dietary supplementation with inorganic nitrate ([Formula: see text] ) on markers of contractile function in human knee extensors. In a double-blinded, randomized cross-over design, 18 (12 M) healthy participants undertook four days of supplementation with either nitrate-rich beetroot juice (NITRATE; days 1-3: 525 mg [Formula: see text], day 4: 1050 mg [Formula: see text]) or nitrate-depleted beetroot juice (PLACEBO). On the fourth day, isometric knee extension force was assessed during a series of voluntary and electrically evoked (stimulation) tests. In addition, muscular fatigue was examined in two separate continuous-stimulation (0.8 s tetanus with a 1:1 work:rest ratio for 102.4 s) fatigue tests, one with and one without blood flow restriction. There were no differences for maximum voluntary contraction, peak twitch force, half-relaxation time and the force-frequency relationship for stimulations up to 100 Hz between the NITRATE and PLACEBO trials. No differences between trials were observed in the non-restricted fatigue test, however NITRATE was found to attenuate the decline in force during the restricted test, such that the force at the 80 s mark (PLACEBO: 66 ± 11 vs. NITRATE 74 ± 9% of initial force; P = .01) and 102 s mark (PLACEBO: 47 ± 8% vs. NITRATE 55 ± 8%; P < .01) were significantly higher. These results suggest that four days of [Formula: see text] supplementation elicits peripheral responses in muscle that attenuate muscular fatigue during exhaustive exercise under hypovolemic conditions. This ergogenic action is likely attributable to improved Ca(2+) handling in the muscle, or enhanced perfusion during ischemia.

The influence of ice slushy on voluntary contraction force following exercise-induced hyperthermia.

This study aimed to investigate the effect of exercise-induced hyperthermia on central fatigue and force decline in exercised and nonexercised muscles and whether ingestion of ice slushy (ICE) ameliorates fatigue. Eight participants (5 males, 3 females) completed 45 s maximal voluntary isometric contractions (MVIC) with elbow flexors and knee extensors at baseline and following an exercise-induced rectal temperature (Trec) of 39.3 ± 0.2 °C. Percutaneous electrical muscle stimulation was superimposed at 15, 30 and 44 s during MVICs to assess muscle activation. To increase Trec to 39.3 °C, participants cycled at 60% maximum power output for 42 ± 11 min in 40 °C and 50% relative humidity. Immediately prior to each MVIC, participants consumed 50 g of ICE (-1 °C) or thermoneutral drink (38 °C, CON) made from 7.4% carbohydrate beverage. Participants consumed water (19 °C) during exercise to prevent hypohydration. Voluntary muscle force production and activation in both muscle groups were unchanged at Trec 39.3 °C with ICE (knee extensors: 209 ± 152 N) versus CON (knee extensors: 255 ± 157 N, p = 0.19). At Trec 39.3 °C, quadriceps mean force (232 ± 151 N) decreased versus baseline (302 ± 180 N, p < 0.001) and mean voluntary activation was also decreased (by 15% ± 11%, p < 0.001). Elbow flexor mean force decreased from 179 ± 67 N to 148 ± 65 N when Trec was increased to 39.3 °C (p < 0.001) but mean voluntary activation was not reduced at 39.3 °C (5% ± 25%, p = 0.79). After exercise-induced hyperthermia, ICE had no effect on voluntary activation or force production; however, both were reduced from baseline in the exercised muscle group. Peripheral fatigue was greater than the central component and limited the ability of an intervention designed to alter central fatigue.

The effect of nitrate supplementation on exercise performance in healthy individuals: a systematic review and meta-analysis.

The purpose of this review was to examine the effect of nitrate supplementation on exercise performance by systematic review and meta-analysis of controlled human studies. A search of four electronic databases and cross-referencing found 17 studies investigating the effect of inorganic nitrate supplementation on exercise performance that met the inclusion criteria. Beetroot juice and sodium nitrate were the most common supplements, with doses ranging from 300 to 600 mg nitrate and prescribed in a manner ranging from a single bolus to 15 days of regular ingestion. Pooled analysis showed a significant moderate benefit (ES = 0.79, 95% CI: 0.23-1.35) of nitrate supplementation on performance for time to exhaustion tests (p = .006). There was a small but insignificant beneficial effect on performance for time trials (ES = 0.11, 95% CI: -0.16-0.37) and graded exercise tests (ES = 0.26, 95% CI: -0.10-0.62). Qualitative analysis suggested that performance benefits are more often observed in inactive to recreationally active individuals and when a chronic loading of nitrate over several days is undertaken. Overall, these results suggest that nitrate supplementation is associated with a moderate improvement in constant load time to exhaustion tasks. Despite not reaching statistical significance, the small positive effect on time trial or graded exercise performance may be meaningful in an elite sport context. More data are required to clarify the effect of nitrate supplementation on exercise performance and to elucidate the optimal way to implement supplementation.

The effect of ice slushy ingestion and mouthwash on thermoregulation and endurance performance in the heat.

PURPOSE: The purpose of this study was to establish whether sensory factors associated with cold-beverage ingestion exert an ergogenic effect on endurance performance independent of thermoregulatory or cardiovascular factors. METHODS: Ten males performed three trials involving 90 min of steady state cycling (SS; 62% VO2max) in the heat (32.1 ± 0.9 °C, 40 ± 2.4% relative humidity) followed by a 4 kJ/kg body mass time trial (TT). During SS, participants consumed an identical volume (260 ± 38 g) of sports beverage (7.4% carbohydrate) every 15 min as either ice slushy (-1 °C; ICE), thermoneutral liquid (37 °C; CON), or thermoneutral liquid consumption with expectorated ice slushy mouthwash (WASH). RESULTS: Rectal temperature, hydration status, heart rate, and skin blood flow were not different between trials. Gastrointestinal (pill) temperature was lower in ICE (35.6 ± 2.7 °C) versus CON (37.4 ± 0.7 °C, p = .05). Heat storage tended to be lower with ICE during SS (14.7 ± 8.4 W.m(-2), p = .08) and higher during TT (68.9 ± 38.6 W.m(-2), p = .03) compared with CON (22.1 ± 6.6 and 31.4 ± 27.6 W.m(-2)). ICE tended to lower the rating of perceived exertion (RPE, 12.9 ± 0.6, p = .05) and improve thermal comfort (TC, 4.5 ± 0.2; p = .01) vs. CON (13.8 ± 1.0 and 5.2 ± 0.2 respectively). WASH RPE (13.0 ± 0.8) and TC (4.8 ± 0.2) tended to be lower versus CON (p = .07 and p = .09 respectively). ICE improved performance (18:28 ± 1:03) compared with CON (20:24 ± 1:46) but not WASH (19:45 ± 1:43). CONCLUSION: Improved performance with ICE ingestion likely resulted from the creation of a gastrointestinal heat sink, reducing SS heat storage. Although the benefits of cold-beverage consumption are more potent when there is ingestion, improved RPE, TC, and meaningful performance improvement with WASH supports an independent sensory effect of presenting a cold stimulus to the mouth.

Case study: beverage temperature at aid stations in ironman triathlon.

PURPOSE: The aim of this study was to measure the effect of environmental conditions and aid-station beverage- cooling practices on the temperature of competitor beverages. METHODS: Environmental and beverage temperatures were measured at three cycling and two run course aid stations at the 2010 Langkawi, Malaysia (MA), and Port Macquarie, Australia (AU), Ironman triathlon events. To measure the specific effect of radiant temperature, additional fluid-filled (600 ml) drink bottles (n = 12) were cooled overnight (C) and then placed in direct sun (n = 6) or shade (n = 6) near to a cycle aid station at AU. RESULTS: During both events, beverage temperature increased over time (p < .05) as environmental conditions, particularly radiant temperature increased (p < .05). Mean beverage temperature ranged between 14-26°C and during both events was above the palatable range (15-22°C) for extended periods. At AU, bottles placed in direct sunlight heated faster (6.9 ± 2.3 °C·h-1) than those in the shade (4.8 ±1.1°C·h-1, p = .05). CONCLUSION: Simple changes to Ironman aid-station practices, including shade and chilling beverages with ice, result in the provision of cooler beverages. Future studies should investigate whether provision of cool beverages at prolonged endurance events influences heat-illness incidence, beverage-consumption patterns, and competitor performance.

Influence of beverage temperature on palatability and fluid ingestion during endurance exercise: a systematic review.

UNLABELLED: Beverage palatability is known to influence fluid consumption during exercise and may positively influence hydration status and help prevent fatigue, heat illness, and decreased performance. PURPOSE: The aims of this review were to evaluate the effect of beverage temperature on fluid intake during exercise and investigate the influence of beverage temperature on palatability. METHODS: Citations from multiple databases were searched from the earliest record to November 2010 using the terms beverage, fluid, or water and palatability, preference, feeding, and drinking behavior and temperature. Included studies (N = 14) needed to use adult (≥18 yr) human participants, have beverage temperatures ≤50 °C, and measure consumption during exercise and/or palatability. RESULTS: All studies reporting palatability (n = 10) indicated that cold (0-10 °C) or cool (10-22 °C) beverages were preferred to warmer ones (control, ≥22 °C). A meta-analysis on studies reporting fluid consumption (n = 5) revealed that participants consumed ~50% (effect size = 1.4, 0.75-2.04, 95% CI) more cold/cool beverages than control during exercise. Subanalysis of studies assessing hydration status (n = 4) with consumption of cool/cold vs. warm beverages demonstrated that dehydration during exercise was reduced by 1.3% of body weight (1.6-0.9%, 95% CI; p < .001). CONCLUSION: Cool beverage temperatures (<22 °C) significantly increased fluid palatability, fluid consumption, and hydration during exercise vs. control (≥22 -°C).

Influence of Beverage Temperature on Palatability and Fluid Ingestion During Endurance Exercise: a systematic review.

Beverage palatability is known to influence fluid consumption during exercise and may positively influence hydration status and help to prevent fatigue, heat illness and decreased performance. PURPOSE: The aims of this review were to evaluate the effect of beverage temperature on fluid intake during exercise and investigate the influence of beverage temperature on palatability. METHODS: Citations from multiple databases were searched from the earliest record to November 2010 using the terms 'beverage', 'fluid' or 'water' and 'palatability', 'preference', 'feeding' and 'drinking behaviour' and 'temperature'. Included studies (n=13) needed to use adult (≥18yr) human participants, have beverage temperatures ≤50°C and measure consumption during exercise and/or palatability. RESULTS: All studies (n=8) reporting palatability indicated cold (0- 10°C) or cool (10-22°C) beverages were preferred to warmer (control, ≥22°C). A meta-analysis on studies (n=5) reporting fluid consumption revealed that participants consumed ~50% (effect size=1.4, 0.75 to 2.04, 95% CI) more cold/cool beverages than control during exercise. Sub-analysis of studies assessing hydration status (n=4) when consuming cool/cold compared to warm beverages demonstrated that dehydration during exercise was reduced by 1.3% of body weight (1.6 to 0.9%, 95% CI) (p<0.001). CONCLUSION: Cool beverage temperatures (<22°C) significantly increased fluid palatability, consumption and hydration during exercise compared to control (≥22°C).

Cardiovascular strain impairs prolonged self-paced exercise in the heat.

It has been proposed that self-paced exercise in the heat is regulated by an anticipatory reduction in work rate based on the rate of heat storage. However, performance may be impaired by the development of hyperthermia and concomitant rise in cardiovascular strain increasing relative exercise intensity. This study evaluated the influence of thermal strain on cardiovascular function and power output during self-paced exercise in the heat. Eight endurance-trained cyclists performed a 40 km simulated time trial in hot (35°C) and thermoneutral conditions (20°C), while power output, mean arterial pressure, heart rate, oxygen uptake and cardiac output were measured. Time trial duration was 64.3 ± 2.8 min (242.1 W) in the hot condition and 59.8 ± 2.6 min (279.4 W) in the thermoneutral condition (P < 0.01). Power output in the heat was depressed from 20 min onwards compared with exercise in the thermoneutral condition (P < 0.05). Rectal temperature reached 39.8 ± 0.3 (hot) and 38.9 ± 0.2°C (thermoneutral; P < 0.01). From 10 min onwards, mean skin temperature was ~7.5°C higher in the heat, and skin blood flow was significantly elevated (P < 0.01). Heart rate was ~8 beats min(-1) higher throughout hot exercise, while stroke volume, cardiac output and mean arterial pressure were significantly depressed compared with the thermoneutral condition (P < 0.05). Peak oxygen uptake measured during the final kilometre of exercise at maximal effort reached 77 (hot) and 95% (thermoneutral) of pre-experimental control values (P < 0.01). We conclude that a thermoregulatory-mediated rise in cardiovascular strain is associated with reductions in sustainable power output, peak oxygen uptake and maximal power output during prolonged, intense self-paced exercise in the heat.

Neuromuscular function following prolonged intense self-paced exercise in hot climatic conditions.

Muscle weakness following constant load exercise under heat stress has been associated with hyperthermia-induced central fatigue. However, evidence of central fatigue influencing intense self-paced exercise in the heat is lacking. The purpose of this investigation was to evaluate force production capacity and central nervous system drive in skeletal muscle pre- and post-cycle ergometer exercise in hot and cool conditions. Nine trained male cyclists performed a 20-s maximal voluntary isometric contraction (MVC) prior to (control) and following a 40-km time trial in hot (35°C) and cool (20°C) conditions. MVC force production and voluntary activation of the knee extensors was evaluated via percutaneous tetanic stimulation. In the cool condition, rectal temperature increased to 39.0°C and reached 39.8°C in the heat (P < 0.01). Following exercise in the hot and cool conditions, peak force declined by ~90 and ~99 N, respectively, compared with control (P < 0.01). Mean force decreased by 15% (hot) and 14% (cool) (P < 0.01 vs. control). Voluntary activation during the post-exercise MVC declined to 93.7% (hot) and 93.9% (cool) (P < 0.05 vs. control). The post-exercise decline in voluntary activation represented ~20% of the decrease in mean force production in both conditions. Therefore, the additional increase in rectal temperature did not exacerbate the loss of force production following self-paced exercise in the heat. The impairment in force production indicates that the fatigue exhibited by the quadriceps is mainly of peripheral origin and a consequence of the prolonged contractile activity associated with exercise.

Effect of short-term starvation versus high-fat diet on intramyocellular triglyceride accumulation and insulin resistance in physically fit men.

It is currently believed that intramyocellular triglyceride (IMTG) accumulation and insulin resistance are a consequence of dietary fat ingestion and/or the elevated circulating lipid levels associated with chronic fat surplus. The purpose of this study was to compare the effect of short-term starvation versus low-carbohydrate (CHO)/high-fat diet on IMTG accumulation and the development of insulin resistance in physically fit men. Intramyocellular triglyceride content, measured as intramyocellular lipid (IMCL) by proton magnetic resonance spectroscopy (1H-MRS), and glucose tolerance/insulin sensitivity, assessed by frequently sampled intravenous glucose tolerance test (IVGTT), were determined after 67 h of: (a) water-only starvation (S); and (b) very low-CHO/high-fat diet (LC). These diets had in common significant restriction of CHO availability but large differences in fat content. All results were compared with those measured after a mixed CHO diet (C). Dietary interventions were administered by cross-over design. The level of dietary-induced IMTG accumulation (P = 0.46), insulin resistance (P = 0.27) and glucose intolerance (P = 0.29) was not different between S and LC treatments. Intramyocellular triglyceride content and insulin sensitivity were negatively correlated (r = -0.63, P < 0.01). Therefore, whilst insulin resistance may be due to fat accumulation at a cellular level, in the integrated human organism this outcome is not exclusively a function of dietary fat intake. The comparable level of IMTG accumulation and insulin resistance following S and LC may suggest that these metabolic perturbations are largely a consequence of the increased lipolytic response associated with CHO restriction.