How Accurately Can We Recall the Timing of Food Intake? A Comparison of Food Times from Recall-Based Survey Questions and Daily Food Records.
How Accurately Can We Recall the Timing of Food Intake? A Comparison of Food Times from Recall-Based Survey Questions and Daily Food Records.
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我们能准确回忆起食物摄入的时间吗？基于回忆的调查问题和每日食物记录的食物时间比较。
DOI：
10.1093/cdn/nzac002
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发表时间：
2022-03
影响因子：
4.8
通讯作者：
Dashti HS
中科院分区：
文献类型：
--
作者：
Gioia SC;Guirette M;Chen A;Tucker C;Gray BE;Vetter C;Garaulet M;Scheer FAJL;Saxena R;Dashti HS
目前还没有标准的、低成本的、经过验证的方法来评估食物摄入的时间。本研究的目的是验证简单的、基于回忆的问题，这些问题可以描述自由生活人群的进食时间。通过轮班工作、遗传、胰岛素和进食时间 (SHIFT) 研究，对 249 名总体健康、自由生活的成年人进行了基于回忆的调查问题和根据多个每日食物记录估计的进食时间之间的一致性评估。在基线时，参与者被问到：“在工作日/工作日和周末/非工作日，你什么时候第一次开始和停止进食？”以及“您在工作日/工作日和周末/非工作日什么时间吃主餐？”然后要求参与者完成≤14天的食物记录，记录每次进食的开始时间。第一次、最后一次和主要（最大卡路里百分比）进食时间的时间是根据食物记录确定的。 Wilcoxon 配对签名排序和 Kendall 一致性系数用于比较差异并确定这些食物时间参数以及第一次和最后一次进食时间之间的中点的方法之间的一致性。除了空闲日的主要进食场合外，两种方法之间的工作和空闲日的进食场合显示出显着的一致性。显着性一致性一般较小，范围从 0.16（工作日主要进食场合）到 0.45（工作日首次进食场合）。一般来说，基于回忆的时间比根据食物记录估计的时间晚，并且工作日的估计时间的差异比空闲日更小，第一次进餐的时间比最后一次吃饭的时间的差异更小。食物记录中的主要饮食时间通常在午餐和晚餐时间有所不同，导致与回忆时间的一致性较低。根据简单的、基于回忆的调查问题得出的进食时间与根据多天食物记录估计的进食时间之间存在适度的一致性。这些问题的单次管理可以有效地表征人群中饮食时间的总体时间，用于计时营养研究的目的。目前还没有标准且低成本的方法来评估食物摄入的时间。这项研究验证了简单的、基于回忆的问题，这些问题可以有效地描述自由生活人群的进食时间。
There currently are no standard, low-cost, and validated methods to assess the timing of food intake. The aim of this study was to validate simple, recall-based questions that can characterize food timing in free-living populations. The concordance between recall-based survey questions and food times estimated from multiple daily food records was assessed in 249 generally healthy, free-living adults from the Shift Work, Heredity, Insulin, and Food Timing (SHIFT) Study. At baseline, participants were asked: “At what time do you first start and stop eating on weekdays/workdays and weekends/non-workdays?” and “At what time do you have your main meal on weekdays/workdays and weekends/non-workdays?” Participants were then asked to complete ≤14 d of food records noting the start time of each eating occasion. The timing of the first, last, and main (largest percentage calories) eating occasions were determined from food records. Wilcoxon matched pairs signed rank and Kendall's coefficient of concordance were used to compare differences and determine agreements between the methods for these food timing parameters, as well as for the midpoint between first and last eating occasion. Eating occasions on work and free days showed significant agreements between the 2 methods, except for the main eating occasion on free days. Significant agreements were generally modest and ranged from 0.16 (workdays main eating occasion) to 0.45 (workdays first eating occasion). Generally, times based on recall were later than those estimated from food records, and the differences in estimated times were smaller on workdays compared with free days, and smaller for the first compared with the last eating occasion. Main eating occasions from food records often varied between lunch and dinner times, contributing to low concordance with recalled times. Modest agreements were found between food times derived from simple, recall-based survey questions and food times estimated from multiple-day food records. Single administration of these questions can effectively characterize the overall timing of eating occasions within a population for chrononutrition research purposes. There currently are no standard and low-cost methods to assess the timing of food intake. This study validates simple, recall-based questions that can effectively characterize food timing in free-living populations.
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影响因子：
7.1
作者：
McHill, Andrew W.;Phillips, Andrew J. K.;Klerman, Elizabeth B.
通讯作者：
Klerman, Elizabeth B.
影响因子：
5.6
作者：
Dashti, Hassan S.;Redline, Susan;Saxena, Richa
通讯作者：
Saxena, Richa
影响因子：
7.1
作者：
Kant, Ashima K.;Graubard, Barry I.
通讯作者：
Graubard, Barry I.
影响因子：
5.9
作者：
Phoi YY;Bonham MP;Rogers M;Dorrian J;Coates AM
通讯作者：
Coates AM
影响因子：
4.7
作者：
Gemming, L.;Mhurchu, C. Ni
通讯作者：
Mhurchu, C. Ni