Eating Meals Irregularly: A Novel Environmental Risk Factor for the Metabolic Syndrome

Abstract

Background: Skipping meals is a common practice in our current society; however, it is not clear whether eating meals regularly is associated with the metabolic syndrome. Objective: Our aim was to assess the association of eating meals regularly with parameters of the metabolic syndrome and insulin resistance in a representative population-based cohort of 60-year-old men and women. Methods and Procedures: A population-based cross-sectional study of 3,607 individuals (1,686 men and 1,921 women), aged 60 years, was conducted in Stockholm County, Sweden. Medical history, socioeconomic factors, and lifestyle data were collected by a questionnaire and a medical examination, which included laboratory tests. Results: Of the subjects who were regular eaters, 20% fulfilled the criteria for the metabolic syndrome vs. 27% of subjects who were irregular eaters (P < 0.0001). The adjusted odds ratio (OR) for having the greatest number of components of the metabolic syndrome in subjects who were regular eaters was 0.27 (95% confidence interval (CI), 0.13-0.54) using subjects who did not fulfill any criteria for the metabolic syndrome as a reference group. Eating meals regularly was also inversely related to insulin resistance (OR, 0.68 (95% CI, 0.48-0.97)) and to γ-glutamyl transferase (OR, 0.52 (95% CI, 0.33-83)) after full adjustment. Discussion: Eating meals regularly is inversely associated to the metabolic syndrome, insulin resistance and (high) serum concentrations of γ-glutamyl transferase. These findings suggest that eating meals irregularly may be part of several potential environmental risk factors that are associated with the metabolic syndrome and may have future implications in giving dietary advice to prevent and/or treat the syndrome.

The role of number of meals, coffee intake, salt and type of cookware on colorectal cancer development in the context of the Mediterranean diet

“…It has been reported that having frequent meals is related to better lifestyle and dietary status and better glycaemic control (17) , whereas, in contrast, a small number of meals (i.e. less than three daily) has been associated with smoking, higher alcohol consumption, lower leisure-time physical activity (17,31) , increased visceral fat and insulin resistance (32) .…”

“…less than three daily) has been associated with smoking, higher alcohol consumption, lower leisure-time physical activity (17,31) , increased visceral fat and insulin resistance (32) . Insulin is considered to increase insulin-like growth factor (IGF)-I. Insulin and IGF-I receptors have been found in both normal and malignant cells of human colonic mucosa, and thus insulin and IGF-I can stimulate their proliferation.…”

“…However, some dietary behaviours, like drinking coffee, adding salt at the table, salted foods, meal frequency and cooking procedures, have not been included in dietary patterns, although they have been associated with the development of chronic diseases, like cancer. Specifically, epidemiological studies have shown that high intake of calcium and vitamin D (11,12) seems to have a protective effect on CRC risk and coffee intake (13)(14)(15) a conflicting effect, while frequent meals (16,17) and systematic physical activity (18,19) probably have modest protective effect. Added table salt or salted foods have been highly correlated with gastric cancer, but not with CRC.…”

Prevalence of compliance with healthy eating in older adults from the rural zone

“…22 This study showed that splitting meals is inversely proportional to insulin resistance (IR) and metabolic syndrome (MS), despite the traditional risk factors and diet composition. 22 The metabolic syndrome is multifactorial and is influenced by genetic and environmental factors, which are related, among others, to the frequency of meals. The lipid profile improves with the increase in the number of meals, whereas waist circumference, BMI and triglycerides decrease.…”

“…The lipid profile improves with the increase in the number of meals, whereas waist circumference, BMI and triglycerides decrease. 22 Regarding step 2, which is followed by less than half the subjects, it is important to highlight that complex carbohydrates (starch) in the form of tubers (such as potato), roots (such as manioc), and grains such as rice, corn, and wheat from bread and pasta are the main sources of energy and the main component of most meals. 12 The insufficient ingestion of this food group may induce underweight or lead to a diet containing a greater quantity of fat, thus predisposing the subjects to metabolic diseases.…”