Effect of a cognitive behavioural therapy intervention to improve sleep on food preferences: A randomized controlled trial in adults with overweight and obesity

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite Pub Date : 2025-04-25 DOI:10.1016/j.appet.2025.108022

Ayan M. Merchant , Stuart R. Gray , Cindy M. Gray , Graham Finlayson , Anthony M. Manyara , Maria F. Gabler Trisotti , Jason M.R. Gill

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引用次数: 0

Abstract

Short sleep duration and poor sleep quality are associated with higher energy intake and increased preference for sweet foods. The aim was to determine whether cognitive behaviour therapy for insomnia (CBTi) i) improved sleep duration and quality and ii) altered dietary behaviours and food preferences. Participants (sleep duration <7 h; Pittsburgh Sleep Quality Index (PSQI) > 5; BMI ≥25 kg m⁻²) were randomised to 8 weeks of CBTi (n = 14) or Control (n = 13). Sleep characteristics, dietary intake (3-day food diaries), food cravings (Control of Eating Questionnaire), and explicit liking, explicit wanting, and implicit wanting of foods (Leeds Food Preference Questionnaire) were assessed pre- and post-intervention. Self-reported sleep duration increased by 49.2 min more in the CBTi intervention compared with the Control group (+1.11 ± 0.21 h vs +0.29 ± 0.30 h, p = 0.01), self-reported sleep quality (PSQI) improved more (−5.86 ± 0.73 vs −0.62 ± 0.92, p = 0.00002), and daytime sleepiness (Epworth Sleepiness Scale) decreased more (−2.64 ± 0.80 vs +1.54 ± 0.66, p = 0.00004) in the Intervention group. However, there were no differences accelerometer-measured sleep duration and sleep efficiency between groups. The Intervention group had greater increases in food craving control (+21.9 ± 4.7 mm vs −3.0 ± 4.3 mm, p = 0.002), and greater reductions in craving for sweet (−16.4 ± 6.0 mm vs +3.3 ± 4.2 mm, p = 0.01) and savoury (−15.0 ± 3.0 mm vs +0.8 ± 4.8 mm, p = 0.003) foods. Implicit wanting of low-fat savoury foods increased (+12.3 ± 3.2 vs −2.1 ± 3.1, p = 0.006) and implicit wanting of high-fat sweet foods decreased (−15.8 ± 7.4 vs +9.8 ± 4.4, p = 0.001) more in the Intervention group. There was substantial under-reporting of dietary intake with 19 participants reporting energy intake <1.1 x basal metabolic rate. Amongst those with valid dietary measures, there were no significant differences in changes in energy or macronutrient intake between groups, but statistical power to detect effects was limited. In conclusion, this study demonstrates that a CBTi intervention leads to improvements in food craving control and changes in food preference. Future research is needed to determine whether this translates into differences in dietary intake.

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认知行为疗法干预改善睡眠对食物偏好的影响：超重和肥胖成人的随机对照试验

睡眠时间短和睡眠质量差与能量摄入高和对甜食的偏好增加有关。目的是确定失眠的认知行为疗法（CBTi）是否i)改善了睡眠时间和质量ii)改变了饮食行为和食物偏好。参与者(睡眠时间<；7小时；匹兹堡睡眠质量指数（PSQI）5;BMI≥25 kg m−2)的患者随机分为8周CBTi组（n = 14）或对照组（n = 13）。干预前后分别评估了睡眠特征、饮食摄入（3天食物日记）、食物渴望（饮食控制问卷）以及对食物的外显喜欢、外显渴望和内隐渴望（利兹食物偏好问卷）。与对照组相比，CBTi干预组自我报告睡眠时间增加49.2 min(+1.11±0.21 h vs +0.29±0.30 h, p = 0.01)，自我报告睡眠质量（PSQI）改善更多（- 5.86±0.73 vs - 0.62±0.92,p = 0.00002），日间嗜睡（Epworth嗜睡量表）下降更多（- 2.64±0.80 vs +1.54±0.66,p = 0.00004）。然而，用加速计测量的睡眠时间和睡眠效率在两组之间没有差异。干预组对食物的渴望控制增加较多（+21.9±4.7 mm vs - 3.0±4.3 mm, p = 0.002），对甜食（- 16.4±6.0 mm vs +3.3±4.2 mm, p = 0.01）和咸味食物（- 15.0±3.0 mm vs +0.8±4.8 mm, p = 0.003）的渴望减少较多。干预组对低脂咸味食品的内隐渴望增加（+12.3±3.2 vs - 2.1±3.1,p = 0.006），对高脂甜食的内隐渴望减少（- 15.8±7.4 vs +9.8±4.4,p = 0.001）。有19名参与者报告的能量摄入量为基础代谢率的1.1倍。在那些有效的饮食措施中，各组之间能量或常量营养素摄入量的变化没有显著差异，但检测影响的统计能力有限。总之，本研究表明，CBTi干预导致食物渴望控制的改善和食物偏好的改变。未来的研究需要确定这是否会转化为饮食摄入量的差异。

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

Appetite 医学-行为科学

CiteScore

9.10

自引率

11.10%

发文量

566

审稿时长

13.4 weeks

期刊介绍： Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.