Effect Of Meal Frequency On Weight Loss And Body Composition Of Obese And Overweight Women

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

40 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-05-31

Study Completion Date

2015-10-31

Brief Summary

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Studies showing the relationship between meal frequency, weight loss and anthropometric measurements are contradictory. This study is planned and conducted to observe the effects of meal frequency (3 meals+3 snacks vs 3 meals) on weight loss, anthropometric measurements and body composition with 3-month energy restricted Medical Nutrition Therapy program in 19-64 years old women with a BMI ≥ 27 kg/m2.

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Detailed Description

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The study was conducted with 40 female volunteers between the ages of 19-64 years, with a Body Mass Index (BMI) ≥27. Energy restricted individualized weight loss programs were applied with different meal frequencies (3 meals+3 snacks/day vs 3 meals/day) in a 3 month follow up period. 20 participants were randomized in 3 meals+3 snacks and 20 participants were randomized in 3 meals group. Food consumption was questioned, and anthropometric measurements and body composition were measured before the study and repeated each week till the end of the study. Three day food records (2 week days and 1 weekend day) taken before the intervention were evaluated and five hundred calorie was subtracted from the average energy calculated form the food records to determine the energy of the weight loss plans . Breakfast, lunch and dinner are planned as main meals and the beverages and/or food eaten between main meals were planned as snacks (50-200 kcal). For both of the groups dietary weight loss program was planned by the same dietitian. Macronutrient composition of the weight loss plan was designed according to the recommendations of the Turkish Dietary Guidelines as 45-60 % carbohydrate, 10-20 % protein and 20-35 % fat for both of the groups.

Conditions

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Overweight and Obesity

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

TREATMENT

Blinding Strategy

NONE

Study Groups

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3 Meals+3 Snacks

This group was followed up for 3 months with an energy restricted weight loss plan composed of 3 main meals and 3 snacks

Group Type EXPERIMENTAL

3 meals+3 snacks

Intervention Type BEHAVIORAL

All of the 20 subjects consumed an energy restricted weight loos plan with 3 main meals and 3 snacks for 3 months

3 Meals

This group was followed up for 3 months with an energy restricted weight loss plan composed of 3 main meals

Group Type EXPERIMENTAL

3 meals

Intervention Type BEHAVIORAL

All of the 20 subjects consumed an energy restricted weight loos plan with 3 main meals for 3 months

Interventions

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3 meals+3 snacks

All of the 20 subjects consumed an energy restricted weight loos plan with 3 main meals and 3 snacks for 3 months

Intervention Type BEHAVIORAL

3 meals

All of the 20 subjects consumed an energy restricted weight loos plan with 3 main meals for 3 months

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* 19-64 years old Women,
* Healthy subjects with no chronic diseases,
* Subjects who were not taking any drug or dietary supplements,
* Subjects who have not made any changes in their physical activity or eating habits for weight loss in the last 6 months,
* Subjects with a BMI ≥ 27 kg/m2