Effect of food intake on heat loss responses during exercise
| Project/Area Number |
07680153
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
体育学
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| Research Institution | Kanazawa Gakuin University |
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Principal Investigator |
HIRAI Atsuo Kanazawa Gakuin University, Professor, 経営情報学部, 教授 (00141367)
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| Project Period (FY) |
1995 – 1996
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| Project Status |
Completed (Fiscal Year 1996)
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| Budget Amount *help |
¥2,200,000 (Direct Cost: ¥2,200,000)
Fiscal Year 1996: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 1995: ¥1,500,000 (Direct Cost: ¥1,500,000)
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| Keywords | Skin blood flow / Heat-loss / Sweat rate / Dietary-induced thermogeneses / Tympanic temperature |
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| Research Abstract |
The present study was performed to investigate the effect of food intake on heat loss responses during exercise in 7 healty male ovlunteers.
(Experiment 1) The changes in oesophageal, tympanic and mean body temperatures, blood pressure, heart rate and sweat rate with and without food intake were measured before and during a 30-min exercise at an intensity of 45% maximal O_2 consumption at an ambient temperatures of 28ﾟC.
(Experiment 2) The changes in oesophageal and mean skin temperatures, finger and forearm blood flow with and without food intake were measured before and during a 40-min exercise at an intensity of 35% maximal O_2 consumption at an ambient temperatures of 25ﾟC.
Exercise commenced 60 min after food intake. Ingestion of food equivalent to 50.2 kJ・Kg body mass^<-1> elavated tympanic and mean body temperature in 60 min. The postprandial increases in sweating rate at forehead, forearm, chest and thigh were persistent during exercise.
The postprandial increases in finger and forearm blood flow were persistent during exercise. The rate of increase in finger blood flow with the increase in oseophageal and mean body temperature was significantly greater with food intake than without.
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Report
(3 results)
Research Products
(13 results)
