タンパク質およびビタミンb群強化食の摂取による暑熱順化への影響一女子大学生ボランティアを対象とした，運動負荷をしない7日間の一重盲検法を用いた食事介入研究一

摘要

Objectives To propose appropriate eating habits for the prevention of heatstroke. Methods Prospective interventional study by single blind method and randomized comparative study between two groups was employed. Eighteen healthy female university student volunteers were divided randomly into two groups: protein and vitamin B restriction (control diet) group く w = 8>， and protein and vitamin B enrichment (intervention diet) < n =10 > group. Without actively adding exercise, subjects received a control diet or intervention diet lasting seven days. Before and after the diet, subjects entered infrared-ray sauna room controlled at 36.0-37.0。C wet bulb globe temperature (WBGT) for 30 minutes and were evaluated at 5,10， 20， and 30 minutes after entering. Changes in core body temperature, surface body temperature, skin blood flow, and perspiration amount were measured. Upon exiting the sauna, subjects filled in a self—completed questionnaire to subjectively evaluate acclimatization to the heat environment on al_to-5level. Results Concerning core body temperature, skin blood flow, and perspiration amount, no inter-group differences in the rate or increase were observed at any time point. The rate of increase of surface body temperature in the intervention diet group, however, increased from 0.30±0.20% to 0.53±0.21% (P=0.02) at 5 minutes after entering the sauna. In the self-completed questionnaire, the score of "Q3. About temperature of sauna increased from 2.50 土0.97 to 3.50+1.08 among the intervention diet group (P=0.02). Conclusions Based on the study's results, the objectively measured items did not indicate physical acclimatization to the heat environment by dietary intervention. Acclimatization was suggested, however, based on subjective evaluation.