Perceptual and Physiological Responses to Carbohydrate and Menthol Mouth-Swilling Solutions: A Repeated Measures Cross-Over Preliminary Trial

Carbohydrate and menthol mouth-swilling have been used to enhance exercise performance in the heat. However, these strategies differ mechanism subjective experience. Participants (n = 12) sat for 60 min hot conditions (35 °C; 15 ± 2%) following a control period, during which participants undertook three testing blocks. A randomised swill (carbohydrate; menthol; water) was administered per block (one every minutes within each block). Heart rate, tympanic temperature, thermal comfort, sensation thirst were recorded minutes. Data analysed by ANOVA, with carbohydrate intake controlled via ANCOVA. Small elevations heart rate observed after (ES: 0.22 90% CI: −0.09–0.52) water swilling (0.26; −0.04–0.54). Menthol showed small improvements comfort relative (−0.33; −0.63–0.03) (−0.40; from −0.70 −0.10), induced moderate reductions (−0.71; −1.01 −0.40 −0.66; −0.97 −0.35, respectively). reduced extent. These effects persisted when controlling dietary intake. may elevate whereas elicits moderately improves mitigate thirst; persist is for.