Which type of meals is most likely to contribute to dehydration?

Meals high in protein and low in carbohydrates can contribute to dehydration due to several physiological reasons. High-protein diets typically require more water for the metabolism and excretion of protein waste products. This is because the body needs additional fluid to process proteins and eliminate the nitrogen byproducts, primarily through urine.

Furthermore, a low carbohydrate intake can lead to decreased glycogen stores. Glycogen, when stored in the body, binds with water; for every gram of glycogen stored, approximately three to four grams of water are also stored. Therefore, a high-protein, low-carbohydrate meal can deplete these glycogen stores, resulting in the release of water from the body, thereby increasing the risk of dehydration.

In contrast, meals that are high in carbohydrates and sugars generally retain more water in the body due to their glycogen storage capabilities. Meals balanced in all macronutrients would help maintain hydration levels effectively, as they provide a mix of necessary nutrients without putting undue stress on fluid balance. Meals low in fats and high in fiber can also support hydration indirectly, as fiber requires adequate fluid intake for proper digestion.