Sleep patterns, diet quality and energy balance
Sleep patterns, diet quality and energy balance
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DOI：
10.1016/j.physbeh.2013.09.006
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发表时间：
2014-07-01
影响因子：
2.9
通讯作者：
Chaput, Jean-Philippe
中科院分区：
文献类型：
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作者：
Chaput, Jean-Philippe
越来越多的证据表明，睡眠对饮食行为有影响。睡眠时间短、睡眠质量差、晚睡都与食物摄入量增加、饮食质量差和体重超标有关。当暴露在现代易致胖的食物环境中时，睡眠不足似乎会促进卡路里的摄入。睡眠不足已被证明会增加吃零食的次数，每天吃的饭的数量，以及对高能量食物的偏好。提出的睡眠不足可能增加热量消耗的机制包括：(1)更多的进食时间和机会，(2)心理困扰，(3)对食物奖励更敏感，(4)进食解除抑制，(5)维持长时间清醒所需的更多能量，以及(6)食欲激素的变化。在全球范围内，与睡眠不足相关的过量能量摄入似乎更倾向于由享乐因素而非体内平衡因素驱动。此外，食用某些影响色氨酸、血清素和褪黑素合成的食物可能有助于促进睡眠。总之，睡眠模式、饮食行为和能量平衡之间存在多种联系。在肥胖研究中，睡眠不应该被忽视，应该作为生活方式的一部分，传统上关注的是饮食和体育活动。(C) 2013爱思唯尔公司版权所有。
There is increasing evidence showing that sleep has an influence on eating behaviors. Short sleep duration, poor sleep quality, and later bedtimes are all associated with increased food intake, poor diet quality, and excess body weight. Insufficient sleep seems to facilitate the ingestion of calories when exposed to the modern obesogenic environment of readily accessible food. Lack of sleep has been shown to increase snacking, the number of meals consumed per day, and the preference for energy-rich foods. Proposed mechanisms by which insufficient sleep may increase caloric consumption include: (1) more time and opportunities for eating, (2) psychological distress, (3) greater sensitivity to food reward, (4) disinhibited eating, (5) more energy needed to sustain extended wakefulness, and (6) changes in appetite hormones. Globally, excess energy intake associated with not getting adequate sleep seems to be preferentially driven by hedonic rather than homeostatic factors. Moreover, the consumption of certain types of foods which impact the availability of tryptophan as well as the synthesis of serotonin and melatonin may aid in promoting sleep. In summary, multiple connections exist between sleep patterns, eating behavior and energy balance. Sleep should not be overlooked in obesity research and should be included as part of the lifestyle package that traditionally has focused on diet and physical activity. (C) 2013 Elsevier Inc. All rights reserved.