Palatability ratings of different beverages of heat exposed workers in a simulated hot industrial environment

The objective of this study was to compare palatability ratings of various replacement beverages both prior to and immediately following repeated tria ls of 4-h simulated hot industrial work bouts. Subjects consumed and rated the palatability of three fruit-punch flavored beverages; a flavored placeb o (FP), an electrolyte-carbohydrate drink with 18 mEq/l NaCl (ECHO18), and an electrolyte-carbohydrate drink with 36 mEq/l NaCl (ECH036). Male subject s (N = 18) completed four separate trials; each trial consisted of 30 min o f treadmill walking with intermittent arm curls at 300 kcal/h, followed by 30 min of rest for up to a total of 4 h at 33 degrees C WBGT, Hedonic flavo r ratings of drink samples changed from pre- to post-work (p < 0.05). Flavo r ratings of the ECH036 had a mean overall increase (p < 0.05) pre- to post -flavor appeal and was rated the highest in overall aftertaste. The work tr ials produced an increase in mean post-work overall flavor ratings (p < 0.0 5). The work trial in which FP was provided caused a significant increase ( p < 0.05) in overall flavor and overall sweetness for all flavors. These re sults suggest that long-term work exposure may alter palatability. Relevance to industry. Dehydration typically compromises worker productivity and safety. Fluid rep lacement is critical for proper functioning in the heat. Palatability influ ences fluid consumption which is critical to rehydration and prevention of heat illness. (C) 2000 Elsevier Science B.V. All rights reserved.