Turkiye Klinikleri Journal of Health Sciences

.: REVIEW
İçecek Hidrasyon İndeksi Kavramı ve Etkileyen Faktörler
Beverage Hydration Index Concept and Affecting Factors
Nilüfer ŞENa, Şule AKTAÇa
aMarmara Üniversitesi Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik ABD, İstanbul, TÜRKİYE
Turkiye Klinikleri J Health Sci. 2021;6(1):148-54
doi: 10.5336/healthsci.2020-75396
Article Language: TR
Full Text
ÖZET
 Tüketilen içeceklerin bileşimi, bireysel farklılıklar ve bireylerin sıvı ihtiyacı, vücut su dengesini negatif veya pozitif yönde değiştirebilmektedir. Vücut su dengesinin sağlanması; mevcut sağlık durumunun korunması, hastalıkların önlenmesi ve tedavisi için elzemdir. Genel popülasyonda, içeceklere erişimin kısıtlı olduğu durumlarda ve dehidrasyon açısından risk altındaki gruplarda, (madenciler, sıcak iklim koşullarında çalışan işçiler, askerler, hastalar, sporcular ve yaşlılar vb.) vücudun fonksiyonel kapasitesinin korunması, su kayıplarının yerine konulması için hidrasyonu sağlayacak doğru içeceğin tanımlanması sağlık açısından klinik ve pratik yarar sağlayacaktır. Bu doğrultuda, herhangi bir içeceğin tüketilmesinin ardından içeceğin, hidrasyon düzeyinde yarattığı etkiyi tanımlayacak içeceğe özgü ''içecek hidrasyon indeksi''(İHİ) kavramı geliştirilmiştir. İHİ belirlenirken, suyun İHİ'si 1,0 olarak kabul edilmiş ve İHİ'si 1,0'dan büyük olan içeceklerin (oral rehidrasyon sıvısı, tam yağlı süt, yağsız süt) suya kıyasla öhidrasyonu sağlamada daha etkili olduğu belirlenmiştir. İHİ; içeceklerin enerji, makro besin ögesi, kafein, alkol ve elektrolit içeriği, ozmolaritesi gibi pek çok faktöre bağlı olarak değişiklik göstermektedir. İçeceklerin enerji, karbonhidrat, protein, elektrolit içeriği ve ozmolaritesi ne kadar yoğun ise İHİ değeri o kadar yüksek olup diüretik etkisi o kadar az ve hidrasyonu sağlama kapasitesi o kadar fazladır. İHİ'yi etkileyen faktörlerin daha ayrıntılı olarak incelenmesi ve ticari olarak satılan tüm içeceklerin İHİ değerlerinin oluşturulması için daha fazla çalışmaya ihtiyaç vardır. Bu derlemenin amacı, İHİ kavramını ve İHİ'yi etkileyen faktörleri (enerji, makro besin ögeleri, elektrolitler, ozmolalite, alkol, kafein, yaş) açıklamaktır.

Anahtar Kelimeler: Dehidrasyon; içecekler; su elektrolit dengesi
ABSTRACT
 Composition of beverages consumed, individual differences and fluids needs can change the body's water balance in a negative or positive manner. Ensuring water balance is essential for maintaining existing health, prevention and treatment of diseases. It would have clinical and practical benefits to define the correct beverages that will ensure hydration to preserve the body's functional capacity and compensate for the water loss for the general population, in cases of restricted access to drinks and risk groups for dehydration (miners, soldiers, athletes, the elderly, etc.). In this direction, the concept of ''Beverage Hydration Index'' (BHI) has been developed to define the effect created by any beverage in the hydration level following its consumption. In determining the index, the BHI of water is considered as 1.0 and the beverages with a BHI value higher than 1.0 (oral rehydration solution, whole-fat milk, skimmed milk) are found to be more effective than water in providing hydration. Beverage hydration index can change according to various factors, such as energy of beverages, macro-nutrient, electrolyte content, diuretic agents, osmolality. The beverages with energy, carbohydrate, protein, and electrolyte content and more intense osmolality have higher BHI values and their diuretic effects are lower and their capacities for providing hydration are greater. It is necessary to have further research to analyse the factors affecting BHI values, to constitute BHI values of all beverages sold commercially. The purpose of this review is to explain the term BHI and factors affecting BHI, such as macro-nutrients, electrolyte, diuretic agents, osmolality, age.

Keywords: Dehydration; beverages; water-electrolyte balance
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