Abstract
Background: Although consumption of 3 meals/d is the most common pattern of eating in industrialized countries, a scientific rationale for this meal frequency with respect to optimal health is lacking. A diet with less meal frequency can improve the health and extend the lifespan of laboratory animals, but its effect on humans has never been tested. Objective: A pilot study was conducted to establish the effects of a reduced-meal-frequency diet on health indicators in healthy, normal-weight adults. Design: The study was a randomized crossover design with two 8-wk treatment periods. During the treatment periods, subjects consumed all of the calories needed for weight maintenance in either 3 meals/d or 1 meal/d. Results: Subjects who completed the study maintained their body weight within 2 kg of their initial weight throughout the 6-mo period. There were no significant effects of meal frequency on heart rate, body temperature, or most of the blood variables measured. However, when consuming 1 meal/d, subjects had a significant increase in hunger; a significant modification of body composition, including reductions in fat mass; significant increases in blood pressure and in total, LDL-, and HDL-cholesterol concentrations; and a significant decrease in concentrations of cortisol. Conclusions: Normal-weight subjects are able to comply with a 1 meal/d diet. When meal frequency is decreased without a reduction in overall calorie intake, modest changes occur in body composition, some cardiovascular disease risk factors, and hematologic variables. Diurnal variations may affect outcomes.
Original language | English (US) |
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Pages (from-to) | 981-988 |
Number of pages | 8 |
Journal | American Journal of Clinical Nutrition |
Volume | 85 |
Issue number | 4 |
State | Published - Apr 1 2007 |
Externally published | Yes |
Keywords
- Blood pressure
- Caloric restriction
- Cholesterol metabolism
- Controlled diet
- Intermittent fasting
- Meal frequency
- Normal-weight adults
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Food Science