Time-Restricted Feeding (16/8)

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2024-01-01 DOI:10.1097/tin.0000000000000372

Ayşen Yıldırım Kızıldağ, Sema Erge, Umut Haklıgil

引用次数: 0

Abstract

This study aimed to investigate the effects of 8-hour time-restricted feeding (TRF) on body weight, biochemical parameters, diet quality, and eating behavior in overweight females. In the TRF group, there was a statistically significant decrease in body weight, body mass index, and waist and hip circumference (P < .05). Furthermore, there was a statistically significant greater decrease in blood glucose, insulin, cholesterol, and low-density lipoprotein cholesterol in the TRF group (P < .05). TRF did not affect eating behavior or diet quality (P > .05), but it led to a decrease in fiber intake (P < .05). These findings suggest that consuming food within an 8-hour window may facilitate weight loss in individuals with obesity. Longitudinal studies with larger samples are needed to confirm this.

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限时喂食（16/8）

本研究旨在探讨8小时限时喂养（TRF）对超重女性体重、生化指标、饮食质量和饮食行为的影响。在限时进食组中，体重、体重指数、腰围和臀围均有统计学意义上的显著下降（P < .05）。此外，TRF 组的血糖、胰岛素、胆固醇和低密度脂蛋白胆固醇下降幅度更大，差异有统计学意义（P < .05）。TRF 不会影响饮食行为或饮食质量（P > .05），但会导致纤维摄入量减少（P < .05）。这些研究结果表明，在 8 小时窗口期内摄入食物可能有助于肥胖症患者减轻体重。要证实这一点，还需要更多样本的纵向研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.