The Effect of Time-Restricted Eating on Nutritional Status
Condition: Energy Expenditure; Anthropometric Measure; Blood Pressure; Biochemical Markers; Healthy Eating Index
Study type: Interventional

Summary: 
      This study was planned to investigate the effect of TRE on the nutritional status and diet
      quality of individuals and to compare the effects of TRE and energy-restricted diet (ERD) in
      healthy overweight individuals. The female individuals were randomly divided into the TRE or
      ERD groups in an unbiased manner using a computer-generated block randomisation list.
      Individuals in the TRE group applied a diet limited to 8 hours for 8 weeks (16/8). They were
      fed ad libitum between 10.00 a.m-06.00 p.m and fasted between 06.00 p.m-10.00 a.m.No
      restrictions were imposed on the type and amount of food consumed during the feeding period.
      During the fasting period, individuals consumed water and non-energy drinks (tea, coffee,
      soda, etc.). Individuals in the ERD group followed a diet specially prepared for them for 8
      weeks. At the first encounter with individuals, resting energy expenditure (REE) was measured
      by the indirect calorimetry method. Physical Activity Level (PAL) was determined by physical
      activity record. The total energy expenditure (TEE) of individuals was determined using the
      'REE x PAL' formulation. 'TEE-500 kcal' formulation was used for the diet to be given to
      individuals. Individuals were not given a diet containing energy below the REE. Acceptable
      macronutrient distribution range (AMDR) were taken as dietary content. The diet given to
      individuals has 45-65% carbohydrate, 20-35% fat, 10-35% protein content. Nutritional habits
      of individuals were taken into consideration while planning the diet. Each individual
      consumed 3 main meals and the number of snacks was determined individually. Food exchange
      lists were given to individuals and nutrient changes were explained in detail. Anthropometric
      and body composition measurements of individuals were taken. The energy expenditure was
      measured using indirect calorimetry. Blood pressure and heart rate measurements were made.
      Biochemical parameters were evaluated and food consumption were taken. The quality of dietary
      intake was assessed using the Healthy Eating Index (HEI) -2015.
    

Detailed description: 
      The female individuals were randomly divided into the TRE or ERD groups in an unbiased manner
      using a computer-generated block randomisation list.

      Individuals in the TRE group applied a diet limited to 8 hours for 8 weeks (16/8). They were
      fed ad libitum between 10.00 a.m-06.00 p.m and fasted between 06.00 p.m-10.00 a.m. No
      restrictions were imposed on the type and amount of food consumed during the feeding period.

      Individuals in the ERD group followed a diet specially prepared for them for 8 weeks. At the
      first encounter with individuals, resting energy expenditure (REE) was measured by the
      indirect calorimetry method. Physical Activity Level (PAL) was determined by physical
      activity record. The total energy expenditure (TEE) of individuals was determined using the
      'REE x PAL' formulation. 'TEE-500 kcal' formulation was used for the diet to be given to
      individuals. Individuals were not given a diet containing energy below the REE. Acceptable
      macronutrient distribution range (AMDR) were taken as dietary content. The diet given to
      individuals has 45-65% carbohydrate, 20-35% fat, 10-35% protein content. Nutritional habits
      of individuals were taken into consideration while planning the diet. Each individual
      consumed 3 main meals and the number of snacks was determined individually. Food exchange
      lists were given to individuals and nutrient changes were explained in detail.

      Parameters to be evaluated at the beginning and end of the study

      Anthropometric and body composition measurements The energy expenditure Blood pressure and
      heart rate measurements Biochemical parameters Food consumption The quality of dietary intake
    

Intervention name(s): Time-Restricted Eating; Energy-Restricted Diet
Intervention type(s): Other; Other
Intervention description(s): They were fed ad libitum between 10.00 a.m-06.00 p.m and fasted between 06.00 p.m-10.00 a.m.; The total energy expenditure (TEE) of individuals was determined using the 'Resting Energy Expenditure (REE) x Physical Activity Level (PAL) ' formulation. 'TEE-500 kcal' formulation was used for the diet to be given to individuals.
Allocation: Randomized
Intervention model: Parallel Assignment
Intervention model description: The female individuals were randomly divided into the TRE or ERD groups in an unbiased manner using a computer-generated block randomisation list.
Masking: Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)
Primary purpose: Treatment
Keywords: time-restricted eating; diet quality; body composition; biochemical parameters