Effects of fortified electrolyte drink on cognitive, mood, and nutritional parameters: a randomised, single‐blind, placebo‐controlled study

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-19 DOI:10.1111/ijfs.17578

Zhi Qi Wong, Shing Luo Yap, Tak Hiong Wong, Meng‐Che Tsai, Seok Tyug Tan, Seok Shin Tan, Chin Xuan Tan

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引用次数: 0

Abstract

SummaryElectrolyte drinks contain charged minerals and are easily accessible in the market. It has become popular for the food and beverage industry to add nutrients and/or active ingredients to electrolyte drinks and market them as functional beverages. This study aims to determine the interactive effects of electrolyte drinks added caffeine, glucose, and B‐group vitamins (FED) on cognitive, mood index, and nutritional parameters. A total of 34 university students participated in this randomised, single‐blind, and placebo‐controlled study. Participants in the intervention group consumed 500 mL of FED, while participants in the control group consumed 500 mL of an electrolyte drink (ED). Baseline and post‐intervention data on cognitive performance, mood index, blood glucose, blood pressure, heart rate, and urine specific gravity were measured. Results indicated no significant differences (P > 0.05) in post‐intervention cognitive performance scores for simple reaction time, choice reaction time, verbal paired associates, visual paired associates, and digit symbol matching between the FED and ED groups. Levels of fatigue, confusion, and total mood disturbance (TMD) were significantly reduced (P < 0.05) by 46.50%, 62.75%, and 9.54%, respectively, following FED consumption. Post‐intervention data indicated no differences between the FED and ED groups in blood pressure, heart rate, and urine specific gravity, except for the blood glucose parameter, in which the blood glucose level of the FED group was significantly greater (P < 0.05) than that of the ED group. This study indicates that FED consumed in a realistic dose can reduce fatigue, confusion, and TMD. Further studies with a higher caffeine dosage, but within the safe range, could be conducted to investigate the cognitive enhancement potential of FED.

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强化电解质饮料对认知、情绪和营养参数的影响：随机、单盲、安慰剂对照研究

摘要电解质饮料含有带电矿物质，在市场上很容易买到。在电解质饮料中添加营养素和/或活性成分，并将其作为功能饮料进行销售，已成为食品和饮料行业的流行做法。本研究旨在确定添加咖啡因、葡萄糖和 B 族维生素（FED）的电解质饮料对认知、情绪指数和营养参数的交互影响。共有 34 名大学生参加了这项随机、单盲和安慰剂对照研究。干预组参与者饮用 500 毫升 FED，对照组参与者饮用 500 毫升电解质饮料（ED）。研究人员测量了基线和干预后的认知表现、情绪指数、血糖、血压、心率和尿液比重等数据。结果表明，在干预后，FED 组和 ED 组在简单反应时间、选择反应时间、言语配对联想、视觉配对联想和数字符号匹配方面的认知能力得分没有明显差异（P > 0.05）。服用 FED 后，疲劳、困惑和总情绪障碍（TMD）水平分别显著降低了 46.50%、62.75% 和 9.54%（P < 0.05）。干预后的数据显示，FED 组和 ED 组在血压、心率和尿比重方面没有差异，但在血糖参数方面，FED 组的血糖水平明显高于 ED 组（P < 0.05）。这项研究表明，服用一定剂量的 FED 可以减轻疲劳、精神错乱和 TMD。可在安全范围内进一步研究更高的咖啡因剂量，以探讨 FED 增强认知能力的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.