Men maintaining weight loss were much more likely to adhere to a healthy eating pattern. Eating at home, involvement in meal preparation, higher eating frequency and slower eating rate were also associated with maintenance. These lifestyle habits of successful maintainers provide target behaviors to improve obesity treatment.
Daily breakfast consumption is a common eating behaviour among people who have maintained their weight loss after weight-loss management. However, there is not a precise definition for breakfast in the literature. The purpose of this study was to investigate potential associations between breakfast consumption (based on several definitions) and weight-loss maintenance, as well as to explore differences in breakfast quality between individuals who managed to maintain part of the weight loss and in those who regained weight loss. The study sample consisted of 354 participants of the MedWeight study (age: 32 (SD 10) years, 61 % women) who had lost ≥10 % of their initial body weight and either maintained the loss for ≥1 year (maintainers, n 257) or regained weight loss (regainers, n 97). Participants completed online questionnaires and reported their dietary intake through two telephone 24-h recalls. Breakfast consumption was evaluated using twelve different definitions. The analysis indicated that breakfast consumption was associated with weight-loss maintenance only in men, when using self-reported breakfast consumption or the following breakfast definitions: (1) the first eating episode consumed at home and (2) the first eating episode consumed at home excluding caffeinated drinks. This association remained statistically significant even after adjustment for potential confounding factors. Thus, breakfast, the first eating episode of the day, when consumed at home, may be protective against weight regaining.Key words: Breakfast consumption: Meal patterns: Weight-loss maintenance: Obesity Breakfast has been widely advocated as an important part of a healthy diet and as an effective strategy for achieving and maintaining a healthy weight (1,2) . However, supporting evidence is not as strong as one may believe (3,4) . Epidemiological data have associated breakfast skipping with increased risk of obesity in both children (5) and adults (6) , and have associated breakfast consumption with reduced risk of weight gain (7) . In addition, the percentage of total energy intake consumed at breakfast is negatively associated with weight gain (8) , and daily breakfast consumption is a common behaviour among weightloss maintainers (9) . Despite these findings, results from clinical trials tend to be conflicting. A recommendation to eat or skip breakfast failed to achieve a detectable effect on weight loss in free-living adults who were attempting to lose weight (10) . However, it has been shown that high energy intake at breakfast combined with low energy intake at dinner can lead to greater weight loss as compared with the opposite pattern (11) . To add to the conflicting data, another clinical trial showed that a high-energy breakfast had no better effect on weight loss than a high-energy dinner did, but those who consumed a high-energy breakfast had better weight-loss maintenance outcomes compared with those consuming a high-energy dinner (12) .These contradictory results may be, at least partly, explained by the var...
Cognitive disorders have become important public health issues around the world. Studies evaluating the association between cognitive decline and food timing are lacking. The objective of this study was to examine the potential association between energy intake distribution during the day and cognitive performance in cognitively healthy and mildly cognitive impaired individuals. Data were derived from the ongoing Albion study which includes people aged 40 years or older who have a positive family history of cognitive disorder or concern about their cognitive status. A thorough dietary and cognitive assessment was performed. Participants consuming low energy intake at the beginning of the day or high energy at the end of the day had higher cognitive function compared to participants characterized by the opposite pattern. This trend remained statistically significant even after adjustment for potential confounders (p =0.043). This study suggests that individuals with worse cognitive function may choose to eat earlier during the day, when cognitive performance is better, and it might be hypothesized that a meal pattern characterized by high energy consumption at the beginning of the day or low energy at the end of the day could be a marker of cognitive impairment.
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