A treadmill test in a hot room will determine whether the type of carbohydrate an athlete or soldier eats before exercise changes how their body handles the heat. The problem is that standard high-sugar sports fuels can cause stomach cramps, blood sugar crashes, and extra strain on the heart when the body is already struggling to cool itself. Low-glycaemic carbohydrates—like those from whole grains or legumes—release energy more steadily, but nobody has systematically compared the two under heat stress. This project will measure core temperature, sweat rate, cardiovascular load, and perceived effort during controlled treadmill walking in high temperatures, filling that gap. If the research succeeds, it will produce practical feeding guidelines for military personnel, outdoor workers, and athletes who must perform in hot conditions. As global temperatures rise, these populations face increasing risk of heat-related performance loss and injury. The findings could quietly improve occupational health standards, military operational planning, and sports nutrition protocols—systems that keep people safe and effective when the mercury climbs.
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Carbohydrate (CHO) availability is critical for sustaining physical performance, especially in hot environments where thermoregulatory and metabolic demands are elevated. High-glycaemic index (GI) CHOs such as glucose or maltodextrin provide rapid energy, but may trigger reactive hypoglycaemia, gastrointestinal discomfort, and increased cardiovascular strain due to a greater reliance on anaerobic metabolism. These effects can impair endurance, compromise gut integrity, and elevate systemic stress. In contrast, low-GI CHOs promote slower, more stable glucose release, potentially supporting sustained energy delivery and reducing fatigue, metabolic disruption, and thermal strain. While the effects of CHO availability on performance are well established, there is limited understanding of how CHO GI specifically influences thermoregulatory responses (e.g., core temperature, sweat rate), cardiovascular load, gastrointestinal tolerance, and perceived effort during exercise in the heat. These relationships remain poorly defined, despite their relevance for performance and health, in the context of climate change. This project will examine how high- vs low-GI carbohydrates affect physiological, metabolic, and thermoregulatory responses during treadmill walking in the heat. Findings will inform nutritional strategies to support physical work capacity, thermal resilience, and recovery for individuals operating in heat- stressed environments, with practical implications for military, occupational, and athletic populations amid rising global temperatures.
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