Influence of Beverage Temperature on Palatability and Fluid Ingestion During Endurance Exercise: A Systematic Review

in International Journal of Sport Nutrition and Exercise Metabolism
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Beverage palatability is known to influence fluid consumption during exercise and may positively influence hydration status and help prevent fatigue, heat illness, and decreased performance.


The aims of this review were to evaluate the effect of beverage temperature on fluid intake during exercise and investigate the influence of beverage temperature on palatability.


Citations from multiple databases were searched from the earliest record to November 2010 using the terms beverage, fluid, or water and palatability, preference, feeding, and drinking behavior and temperature. Included studies (N = 14) needed to use adult (≥18 yr) human participants, have beverage temperatures ≤50 °C, and measure consumption during exercise and/or palatability.


All studies reporting palatability (n = 10) indicated that cold (0–10 °C) or cool (10–22 °C) beverages were preferred to warmer ones (control, ≥22 °C). A meta-analysis on studies reporting fluid consumption (n = 5) revealed that participants consumed ~50% (effect size = 1.4, 0.75–2.04, 95% CI) more cold/cool beverages than control during exercise. Subanalysis of studies assessing hydration status (n = 4) with consumption of cool/cold vs. warm beverages demonstrated that dehydration during exercise was reduced by 1.3% of body weight (1.6–0.9%, 95% CI; p < .001).


Cool beverage temperatures (<22 °C) significantly increased fluid palatability, fluid consumption, and hydration during exercise vs. control (≥22 °C).

Burdon, Johnson, and O’Connor are with the University of Sydney, Sydney, Australia. Chapman is with Australian Catholic University, Sydney, Australia.