Evidence map›Paper›PMID 29057769›Full record

ArticleIndustrial health2018

Exploring how a traditional diluted yoghurt drink may mitigate heat strain during medium-intensity intermittent work: a multidisciplinary study of occupational heat strain.

Karin Lundgren-Kownacki, Mats Dahl, Chuansi Gao, Kristina Jakobsson, Caroline Linninge, Danping Song, Kalev Kuklane

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Industrial health, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 3 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
11citing papers in PubMed, 3 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

11 citing papers in PubMed, 3 syntheses or guidelines pooled it.

  1. Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025
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  4. Trial
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Karin Lundgren-KownackiThermal Environment Laboratory, Division of Ergonomics and Aerosol Technology, Department of Design Sciences, Lund University, Sweden.
Mats DahlDepartment of Psychology, Lund University, Sweden.
Chuansi GaoThermal Environment Laboratory, Division of Ergonomics and Aerosol Technology, Department of Design Sciences, Lund University, Sweden.
Kristina JakobssonDepartment of Laboratory Medicine Lund, Unit of Occupational and Environmental Medicine, Lund University.
Caroline LinningeDepartment of Food Technology, Engineering and Nutrition, Lund University, Sweden.
Danping SongDepartment of Food Technology, Engineering and Nutrition, Lund University, Sweden.
Kalev KuklaneThermal Environment Laboratory, Division of Ergonomics and Aerosol Technology, Department of Design Sciences, Lund University, Sweden.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-h period of medium load physical intermittent work in a climatic chamber (34°C, 60% RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random. Mean body temperatures when no rehydration was given were significantly higher (p≤0.001). When subjects drank water or buttermilk they had a lower sweat rate than with no rehydration (p≤0.05) and the perception of feeling hot, uncomfortable, thirsty and physically exerted was significantly reduced (p≤0.05). A hormonal stress response at the end of the exposure was seen when not drinking (p≤0.05). No differences in cognitive abilities and gut microbiota were found. The exposure lowered the renal blood flow suggesting an acute impact of short term heat exposure. It was also found that buttermilk has a protective effect on this impact. Our results demonstrated that keeping hydrated by water/buttermilk consumption mitigates heat strain in well-nourished subjects.

Indexed as

YogurtAdultBody Temperature RegulationCognitionDrinkingExerciseFemaleGastrointestinal MicrobiomeHeat Stress DisordersHot TemperatureHumansIndiaKidneyMaleSweatingWaterWaterClimate changeHeat strainHeat stressHydration managementOccupational healthYoghurt/analysis

Identifiers

PMID29057769
PMCPMC5889929

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.