Clinical trial NCT05581862: Effect Of Meal Frequency On Weight Loss And Body Composition Of Obese And Overweight Women
Official title: Effect Of Meal Frequency On Weight Loss And Body Composition Of Obese And Overweight Women Having Medical Nutrition Therapy
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Overweight and Obesity
Keywords: Meal Frequency
body composition
BMI
waist circumference
Lead sponsor: Eastern Mediterranean University
Sponsor class: OTHER
First posted: 2022-10-17
Enrollment: 40
Sex: FEMALE
Minimum age (years): 19
Maximum age (years): 64
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Primary purpose: TREATMENT

Brief summary: 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.

Detailed description: 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.

Eligibility criteria: 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

Exclusion Criteria:

* Failure to meet the criteria for inclusion

Primary outcomes:
measure: Change in BMI (kg/m2)
timeFrame: 3 months
measure: Change in Waist circumference (cm)
timeFrame: 3 months
measure: Change in total body fat (kg)
timeFrame: 3 months
measure: Change in body fat percentage (%)
timeFrame: 3 months
measure: Change in fat free mass percentage (%)
timeFrame: 3 months
Secondary outcomes:
Other outcomes:
Locations:
city: Famagusta
country: Cyprus
facility: Eastern Mediterranean University
Study officials:
affiliation: Eastern Mediterranean University
name: Müjgan Öztürk, PhD
role: STUDY_DIRECTOR
References: