ORIGINAL ARTICLE   

Gazzetta Medica Italiana - Archivio per le Scienze Mediche 2021 November;180(11):632-8

DOI: 10.23736/S0393-3660.19.04252-9

Copyright © 2019 EDIZIONI MINERVA MEDICA

lingua: Inglese

The impact of new evaluation method of short-term heat acclimation using salty taste recognition threshold

Takashi NAITO ^{1, 2} ✉, Miki HARAMURA ³, Koji MURAISHI ^{3, 4, 5}, Misa YAMAZAKI ³, Hideyuki TAKAHASHI ^{2, 6}

¹ Faculty of Law, Hokkai-Gakuen University, Sapporo, Japan; ² Department of Sports Research, Japan Institute of Sports Sciences, Tokyo, Japan; ³ Department of Sports Sciences, Japan Institute of Sports Sciences, Tokyo, Japan; ⁴ Graduate School of Community and Human Services, Rikkyo University, Saitama, Japan; ⁵ Faculty of Economics, Kanto Gakuen University, Gunma, Japan; ⁶ Faculty of Health and Sport Sciences, University of Tsukuba, Ibaraki, Japan

BACKGROUND: The aim of the present study was to investigate whether salty taste recognition threshold was effective as an evaluation method of the effects of short-term heat acclimation training.
METHODS: Seven non-heat-acclimatized physically active males were performed short-term (5 days) heat acclimation training in a climate chamber to simulate the hot conditions at 36.5±0.5°C, 50±3% relative humidity. Participants performed 30 sets of 1-min periods of repeated sprint exercise protocol using a cycling ergometer, each period consisting of 5 sec of maximal pedaling at a load of weight × 0.075 (kp), 25 sec of pedaling with no-workload, and 30 sec of rest; two sets of exercise periods were separated by 10 min of rest. Each break was implemented for 1 min after every 5 sets. Participants were tested for salty taste recognition threshold before and after exercise in each day.
RESULTS: Salty taste recognition threshold was lower on after exercise than before exercise in day 1 (P=0.048), while there were no significantly differences in STRT between day 2 and day 5. Rectal temperature in day 4 and day 5 was significantly lower than day 1 during exercise (P<0.05).
CONCLUSIONS: The results of the present study suggest that the salty taste recognition threshold may not be useful as an evaluation index for heat acclimation.

KEY WORDS: Sweat; Sodium; Taste perception; Temperature