Timing of food intake predicts weight loss effectiveness


Timing of food intake predicts weight loss effectiveness


source foodnavigator.com


Prof Marta Garaulet,1 Purificación Gómez-Abellán, PhD,1 Juan J Alburquerque-Béjar, PhD,1 Yu-Chi Lee, PhD,2 Prof Jose M Ordovás,2,3,4 and Prof. Frank AJL Scheer5,6


Abstract

Background


There is emerging literature demonstrating a relationship between the timing of feeding and weight regulation in animals. However, whether the timing of food intake influences the success of a weight-loss diet in humans is unknown.


Objective

To evaluate the role of food-timing in weight-loss effectiveness in a sample of 420 individuals who followed a 20-week weight-loss treatment.


Methods

Participants (49.5% females; age [mean+/−SD]: 42±11 years; BMI: 31.4±5.4 kg/m2) were grouped in early-eaters and late-eaters, according to the timing of the main meal (lunch in this Mediterranean population). 51% of the subjects were early-eaters and 49% were late-eaters (lunch time before and after 3:00 PM, respectively), energy intake and expenditure, appetite hormones, CLOCK genotype, sleep duration and chronotype were studied.


Results

Late lunch eaters lost less weight and displayed a slower weight-loss rate during the 20 weeks of treatment than early-eaters (P=0.002). Surprisingly, energy intake, dietary composition, estimated energy expenditure, appetite hormones and sleep duration was similar between both groups. Nevertheless, late-eaters were more evening-types, had less energetic breakfasts, and skipped breakfast more frequently that early-eaters (P<0.05). CLOCK rs4580704 SNP associated with the timing of the main meal (P=0.015) with a higher frequency of minor allele (C) carriers among the late-eaters (P=0.041). Neither sleep duration, nor CLOCK SNPs or Morning/Evening chronotype was independently associated with weight-loss (P>0.05).


Conclusions

Eating late may influence the success of weight-loss therapy. Novel therapeutic strategies should incorporate not only the caloric intake and macronutrient distribution—as is classically done—but also the timing of food.





http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3756673

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