Abstract

ArthurAardvark and Walter Walrus

Hydrationis important for the health and performance maintenance. Hydration inthe body is either achieved through consumption of water (33%) andother beverages (48%) as well as water available in foods (19%).Different foods have varying water content. The way foods are storedor cooked influence the water content of food. In addition, oxidationof food releases water in the body. Different foods generatedifferent quantities of water. Complete oxidation of one mole ofprotein produces 4kcal/g and 0.4g/g of water, fat produces 9kcal/gand 1.11 g/g, alcohol produces 7 kcal/g and 1.17 g/g water while CHOproduces 4 kcal/g and 1.17 g/g water. The amount of water generatedis determined by the composition of the food, assuming that the dailysubstrate oxidation closely shows the daily consumption and that thebody’s energy stores remain unchanged. Based on the US dietaryreference intake values, the daily energy intake for men of 3,067kcaland 2,403kcal for women (assuming a diet containing 50% carbohydrate,30% fat and 20% protein) would produce 397ml and 312ml water fromoxidation respectfully. The water content of most foods is momentous,and solid foods can have a significant contribution to the waterrequirements of the body.

References

Aardvark,A. and Walrus, W. The contribution of food to the water intake ofindividuals and populations.