2007, Piran, Slovenia
2007, Piran, Slovenia 2007, Piran, Slovenia
Environmental Ergonomics XII Igor B. Mekjavic, Stelios N. Kounalakis & Nigel A.S. Taylor (Eds.), © BIOMED, Ljubljana 2007 ([glucose], mmol/L) was measured at the beginning of the experiment and in minute 15 of the hypoxic exposure. Statistical analysis Thirty minutes of hypoxia were divided into thirds, and the first 10-minute hypoxic period was adopted as a stabilization period; the last two thirds of hypoxic exposure were used for statistical analysis. Differences in HR, SaO2, V, Tty, FeO2, FeCO2, and [glucose] were assessed with a two-factor analysis of variance (ANOVA) with repeated measures on both factors. Whenever ANOVA yielded significant differences, data were further analysed with a Tukey HSD post-hoc test. The level of 0.05) in both trials: 24.9 (0.8)°C in the CHO trial, and 25.1 (0.9)°C in the control trial. Mean age, height and weight of the subjects were: 24 (2) years, 173 (10) cm, and 73 (18) kg, respectively. Tympanic temperature remained similar in both trials (p>0.05) throughout the experiment; it was 36.9 (0.3)°C at the end of first normoxia period in the control, and 36.8 (0.3)°C in the CHO trial. Glucose concentration was 4.9 (0.8) mmol/L in the control, and 4.5 (0.8) mmol/L in the CHO trial at the beginning of the experiment; the difference between the two trials was not statistically significant (p>0.05). In the middle of hypoxic period, thus 55 minutes following the ingestion, glucose concentration was significantly (p0.05) at 4.6 (1.1) mmol/L in the control trial. The difference between the two trials was statistically significant (p0.05) between the two trials during normoxia, and decreased in both trials during the hypoxic exposure. In the control trial, SaO2 decreased from 99 (1) % to 89 (4) % in the second third of hypoxia, and to 86 (6) % in the last third of hypoxia. In the CHO trial, SaO2 decreased from 99 (1) % to 92 (4) % in the second third of hypoxia, and to 90 (5) % in the last third of hypoxia (Figure 1). The difference between the two trials was statistically significant (p
Altitude Physiology Figure 1: Mean hemoglobin saturation in the carbohydrate trial (CHO; full circles) and in the control trial (Control; open circles). Following sucrose ingestion, SaO2 during hypoxia increased. Table 1: The table presents main results of the study and statistically significant differences between and within the experimental conditions . DISCUSSION The results of the study suggest that ingestion of carbohydrates can improve oxygen availability during acute hypoxia by increasing ventilation, haemoglobin saturation and heart rate. The observed increase in SaO2 is explained by an increase in ventilation, caused by an increased production of CO2 during carbohydrate metabolism, and a subsequent increase in the partial pressure of oxygen in the arterial blood (PaO2). Alternatively, a 87
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Altitude Physiology<br />
Figure 1: Mean hemoglobin saturation in the carbohydrate trial (CHO; full circles)<br />
and in the control trial (Control; open circles). Following sucrose ingestion, SaO2<br />
during hypoxia increased.<br />
Table 1: The table presents main results of the study and statistically significant<br />
differences between and within the experimental conditions .<br />
DISCUSSION<br />
The results of the study suggest that ingestion of carbohydrates can improve oxygen<br />
availability during acute hypoxia by increasing ventilation, haemoglobin saturation<br />
and heart rate.<br />
The observed increase in SaO2 is explained by an increase in ventilation, caused by an<br />
increased production of CO2 during carbohydrate metabolism, and a subsequent<br />
increase in the partial pressure of oxygen in the arterial blood (PaO2). Alternatively, a<br />
87
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