Meal timing influences daily caloric intake in healthy adults
Meal timing influences daily caloric intake in healthy adults
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DOI：
10.1016/j.nutres.2014.09.010
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发表时间：
2014-11-01
影响因子：
4.5
通讯作者：
Zee, Phyllis C.
中科院分区：
文献类型：
--
作者：
Reid, Kathryn J.;Baron, Kelly G.;Zee, Phyllis C.
饮食模式在体重调节中的作用是一个科学和普遍争论的热门话题。这项研究的目的是评估进餐时间与卡路里摄入量和身体质量指数(BMI)的关系。我们假设，晚餐时间和就餐时间接近睡眠时间将与更多的能量摄入和更高的BMI相关。参与者包括从社区招募的59人。休息/活动模式使用7天腕部活动记录仪进行评估，卡路里摄入量使用7天饮食记录进行评估。结果表明，进餐时间与总能量摄入量有关，但与BMI无关。在控制了年龄、性别、睡眠时间和时间的多变量分析中，进食越频繁，最后一餐的时间较晚，最后一餐和开始睡眠之间的时间越短，预示着总卡路里的摄入量更高。在一个中介模型中，进食频率解释了在入睡前进食与总卡路里摄入量之间的关系。结果表明，相对较晚的用餐时间，特别是在接近睡眠的时候就餐，可能会导致体重增加，因为吃饭的次数更多，每天的总卡路里摄入量也更高。这些发现对开发新的、基于时间的体重管理干预措施具有重要意义。(C)2014 Elsevier Inc.保留所有权利。
The role that meal pattern plays in weight regulation is a popular topic of scientific and common debate. The goal of this study was to evaluate the relationship between meal timing with caloric intake and body mass index (BMI). We hypothesized that late meal timing and eating closer to sleep onset time would be associated with greater energy intake and higher BMI. Participants included 59 individuals recruited from the community. Rest/activity patterns were assessed using 7 days of wrist actigraphy, and caloric intake was evaluated using 7 days of diet logs. Results demonstrated that the timing of meals was associated with overall energy intake but not with BMI. In multivariate analyses controlling for age, sex, sleep duration, and timing, eating more frequently, later timing of the last meal, and a shorter duration between last meal and sleep onset predicted higher total caloric intake. In a mediational model, eating frequency explained the relationship between eating closer to sleep onset and total caloric intake. Results suggest that later relative timing of meals, particularly eating close to sleep, could lead to weight gain due to a greater number of eating occasions and higher total daily caloric intake. These findings have important implications for the development of novel, time-based interventions for weight management. (C) 2014 Elsevier Inc. All rights reserved.