Plain Water Intake Is Positively Associated with Physical Activity and Ambient Temperature in Free-Living Adults. (29th May 2020)

• Record Type: Journal Article
• Authors: Suh, HyunGyu; Johnson, Evan; Bardis, Costas; Jansen, Lisa; Adams, J D; Capitan-Jimenez, Catalina; Morin, Clementine; Perrier, Erica; Kavouras, Stavros
• Is Part Of: Current developments in nutrition. Volume 4(2020)Supplement 2
• Page Start: 1766
• Page End: 1766
• Publication Date: 2020-05-29
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzaa066_021
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: Water loss via sweating increases during exercise especially in the heat, however, the evidence is limited as to whether moderate physical activity (PA) and ambient temperature (Ta) influence water intake in daily life. The purpose of this study was to examine the influence of PA and Ta on water intake and hydration state in free-living individuals. Methods: Ninety-five healthy, but non-athletic (< 4 h of exercise per week), adults (52 females) participated in the study. PA was assessed via the International Physical Activity Questionnaire and scored/stratified into PAhigh, PAmoderate, and PAlow . Fluid consumption was assessed by a validated 7-day fluid diary and was used to assess water intake from liquids (WI-L), plain water intake (PWI) and water intake from other beverages (WI-B). Food consumption was also recorded for 7 days and analyzed with the Nutrition Data System for Research (NDSR) software and was used to calculate water from foods (WI-F). All sources of water were pooled to calculate total water intake (TWI). Hydration was assessed with blood and a 24-h urine sample. Results: People with PAhigh had higher TWI (4.0 ± 1.4 L·d −1 vs. 2.8 ± 0.7 L·d −1 ; P = 0.010) and WI-L (3.2 ± 1.4 L·d −1 vs. 2.1 ± 0.5 L·d −1 ; P = 0.009), compared to PAlow . PWI was also higher in PAhigh group (2.20 ± 1.20 L·d-1) compared to PAlow (1.10 ± 0.72 L·d −1, P = 0.003), but there was no significant difference in WI-B and WI-F ( P ≥ 0.05). PWI showed a significant association with Ta ( R 2 = 0.08; P = 0.008), while WI-B did not ( P ≥ 0.05). Positive associations between PWI and Ta only remained in the PAhigh group when stratified by different PA levels ( R 2 = 0.40; P = 0.028). However, the hydration state was not affected by PA nor Ta ( P ≥ 0.05). Conclusions: Higher PA and Ta were associated with higher TWI, and this appeared to be driven by PWI, and not by other beverages nor water from food. Hydration state was similar across levels of PA, likely because of the higher TWI in the PAhigh group. Funding Sources: This study was funded by Danone Research.