Xin Jin, Yan Deng, Wenxue Zhang, Xintian Xu, Shuang Rong
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引用次数: 0
摘要
限时进食(TRE)能有效改善健康寿命,包括控制肥胖和改善代谢健康。迄今为止,很少有荟萃分析探讨各种限时进食方案对超重/肥胖参与者的影响。截至 2022 年 10 月 15 日,我们对 PubMed、Embase 和 Cochrane Central Register of Controlled Trials 进行了检索。研究 TRE 对超重/肥胖症患者体重、身体成分和心脏代谢参数影响的随机和非随机临床试验均被纳入其中。两组之间的所有分析均采用与基线相比变化的平均差。根据不同的 TRE 方案进行了预设亚组分析。23 项研究被纳入荟萃分析,共有 1867 人参与。TRE干预使体重发生了显著变化。如果在 TRE 组和对照组都采取能量限制策略,TRE 的减肥效果仍然显著。采用 4 ∼ 8 小时进食窗口、早食或晚食策略的 TRE 可在至少 8 周内减少体重和脂肪量。因此,对于超重/肥胖的参与者来说,TRE是一种潜在且有效的减肥方法。8小时TRE干预与至少8周的早晨进食策略可能是最佳的TRE干预模式。
Counting hours or calories? Metabolic regulatory role of time-restricted eating in adults with overweight and obesity: a systematic review and meta-analysis.
Time-restricted eating (TRE) effectively improves healthspan, including controlling obesity and improving metabolic health. To date, few meta-analyses have been conducted to explore the effects of various protocols of TRE in participants with overweight/obesity. PubMed, Embase and the Cochrane Central Register of Controlled Trials were searched up until October 15, 2022. Randomized and non-randomized clinical trials that investigated the effect of TRE on body weight, body composition and cardiometabolic parameters in participants with overweight/obesity were included. Mean differences of changes from the baseline were used for all analyses between the two groups. Prespecified subgroup analyses based on different protocols of TRE were performed. Twenty-three studies were included in the meta-analysis with 1867 participants. TRE interventions led to significant changes in body weight. When energy restriction strategies were conducted in both the TRE and control groups, the weight-loss effect of TRE remained significant. TRE with 4 ∼ 8h feeding window, morning or late eating strategies, led to reduction in body weight and fat mass for at least 8 wk. Hence TRE is a potential and effective approach for weight loss for participants with overweight/obesity. An 8h-TRE intervention with a morning eating strategy for at least eight weeks might be the optimum TRE intervention mode.
期刊介绍:
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.