Comparison of the Effect of High Calorie Breakfast Diet vs High Calorie Dinner Diet on Weight Loss
[SUN-LB3] Comparison of the Effect of High Calorie Breakfast Diet vs High Calorie Dinner Diet on Weight Loss, Ghrelin, Lipids and Appetite Scores in Obese Non Diabetic Women
Daniela Jakubowicz, Mona Boaz, Yosepha Bar-Dayan, Julio Wainstein. Tel Aviv University, Holon, Israel; Tel Aviv University, Holon, Israel.
Background: Recently we have shown that compared to low carbohydrate (CH) diet, an isocaloric diet with addition of high calorie breakfast (B) that also included dessert, promoted sustained weight(W) loss(WL) and prevented W regain by reducing diet-induced compensatory changes in hunger, cravings and ghrelin suppression. Direct effects of meal timing (morning vs. evening increased calories) were not tested.
Objective: To search whether a change in meal timing by increasing calories in the morning vs in the evening has a differential impact on WL, ghrelin suppression, lipids and appetite scores. Our hypothesis is that comparing with high calorie dinner (D) + reduced B (HCDd), the high calorie B + reduced D (HCBd), would enhance WL, ghrelin suppression and appetite scores.
Methods: 73 obese women (BMI 32.3±2.0 kg/m2), aged 46±6 years, were randomized to two isocaloric (1400 kcal) weight loss diets during 12 weeks (Wk). Both diets had the same composition but differ in the meal timing distribution
1)HCBd consisted in large B with 700 Kcal(Kc)with % of CH; protein; fat: 50:30:20%; lunch (500 Kc, 20:45:25%), and small D (200 Kc, 13:40:47%).
2)HCDd consisted in low calorie B (200 Kc, 13:40:47%),lunch(500 Kc, 20:45:25%), and large D (700 Kc, 50:30:20%).
Anthropometric measures were assessed every 4Wk. Fasting glucose, insulin, ghrelin, lipids, OGTT, craving scores as well as B and D challenge were performed at baseline and at Wk12
Results: After Wk12 intervention, the HCBd group (g) lost 8.7±1.4 kg vs 3.48±2.3 kg the HCDd g. In comparison to the HCDd g, the HCBd g showed 61% greater WL, P<0.05,a 35% greater reduction in waist circumference (P<0.06) and a 17% greater reduction in percent body fat (P=NS). Ghrelin levels were reduced after B by 46.2% in the HCBd group and 18.5% after D in the HCDd g(P>0.005). Satiety was significantly improved and hunger and craving scores significantly reduced in the HCBd vs HCDd g (P>0.005). Mean serum triglyceride levels decrease by 44% (from 184.2±16.6 to 102.2±7.7 mg/dl) in the HCBd g while increase 6.3% (from 180.5±20.6 to 192.4±17.5 mg/dl) in the HCDd g(P>0.005). Total cholesterol (C), HDL-C and LDL-C, did not differ between the groups.
Conclusion: Isocaloric WL diets with different meal timing, differently influence WL rate, ghrelin, appetite and lipid levels. HCBd with reduced intake at D result in enhanced WL, increased ghrelin suppression and might be useful alternative for management of obesity.