NCT07066618

Effects of Meal Energy Density on Body Measures and Metabolism in Women

Effects of Meal Energy Density on Anthropometric Measurements, Some Metabolic Parameters, And Subjective Appetite in Women

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 28 (actual)
• Sponsor: Melike Nur Eroğlu · Academic / Other
• Sex: Female
• Age: 20 Years – 45 Years
• Healthy volunteers: Accepted

Summary

This study investigates whether the timing of energy intake during the day-specifically consuming more calories at breakfast or at dinner-affects body measurements, blood sugar levels, cholesterol, and feelings of hunger in women who are overweight or obese. A total of 28 women participated in the study and were randomly assigned to one of two diet plans: one group consumed half of their daily calories at breakfast, while the other consumed them at dinner. Both groups followed a calorie-restricted diet for six weeks. The goal of this research is to understand whether eating more in the morning rather than in the evening leads to better outcomes for weight control and metabolic health. Findings from this study may help health professionals make more effective meal timing recommendations for weight loss and improving blood sugar regulation.

Conditions

• Obesity
• Overweight
• Appetite Regulation
• Meal Timing
• Circadian Rhythm
• Metabolic Health

Interventions

Type	Name	Description
BEHAVIORAL	Breakfast-Loaded Hypocaloric Diet	Participants in this group consumed a hypocaloric diet in which 50% of daily energy intake was provided at breakfast, 35% at lunch, and 15% at dinner. Meal times were standardized as follows: breakfast (7:00-9:00), lunch (12:00-14:00), and dinner (18:00-20:00). The diet was individually tailored and provided 20% fewer calories than the participants' total energy expenditure. Macronutrient distribution followed recommended guidelines: 45-60% carbohydrates, 10-20% protein, and 20-35% fat.
BEHAVIORAL	Dinner-Loaded Hypocaloric Diet	Participants in this group consumed a hypocaloric diet in which 15% of daily energy intake was provided at breakfast, 35% at lunch, and 50% at dinner. Meal times were standardized as follows: breakfast (7:00-9:00), lunch (12:00-14:00), and dinner (18:00-20:00). The diet was individually tailored and provided 20% fewer calories than the participants' total energy expenditure. Macronutrient distribution followed recommended guidelines: 45-60% carbohydrates, 10-20% protein, and 20-35% fat.

Timeline

• Start date: 2023-11-15
• Primary completion: 2024-03-20
• Completion: 2024-03-25
• First posted: 2025-07-15
• Last updated: 2025-07-15

Locations

1 site across 1 country: Turkey (Türkiye)