ABSTRACT

It is typical of night workers to consume a large dinner meal before their work shift, even though this practice may increase the risk for metabolic disorders. Night workers usually eat at night to socialize with colleagues as well as to stay alert and to avoid upset stomach during the night shift. However, little is known if and how the composition of the nighttime meal by night shift workers influences their food perceptions and eating behavior later during the day. The aim of this study was to analyze the effect of a high-protein/moderate-carbohydrate (HP/MCHO) meal vs. low-protein/high-carbohydrate (LP/HCHO) meal eaten at night by night-shift workers on their food consumption and perceptions later during the day. Fourteen male night shift workers were followed-up for 7 days for their eating and sleep habits. Then, participants underwent two isocaloric dietary events – one event a HP/MCHO meal containing 45% carbohydrate, 35% protein, and 20% fat and the other event a LP/HCHO meal containing 65% carbohydrate, 15% protein, and 20% fat, with a 6-day washout period between them – at 01:00 h during their night shift. Thereafter throughout the day, participants filled a food register of all the food consumed and perceptions, including hunger before meals, enjoyment of meals, and satiety. Generalized estimating equation analyses were used to examine the effect of both conditions on food consumption and food perceptions. Appetite for salty food snacks was greater after the HP/MCHO condition than after the LP/HCHO condition (p = .041). During the day following consumption of the nighttime HP/MCHO vs. LP/HCHO meal, there was higher percentage of carbohydrate consumption during lunch and a lower percentage of fat consumption during dinner (48.14% vs. 36.98% and 27.34% vs. 40.39%, respectively). These findings suggest the composition in terms of carbohydrates, protein, and fats of the meal consumed for the night shift by night workers may affect later during the day both food consumption and perceptions.

摘要

夜班工人在轮班前吃一顿丰盛的晚餐是典型的做法，尽管这种做法可能会增加代谢紊乱的风险。夜班人员通常在晚上吃饭以与同事交往，并保持警惕并避免在夜班期间胃部不适。然而，人们对夜班工人夜间膳食的组成是否以及如何影响他们在白天晚些时候的食物感知和饮食行为知之甚少。本研究的目的是分析夜班工人晚上吃高蛋白/中等碳水化合物 (HP/MCHO) 餐与低蛋白/高碳水化合物 (LP/HCHO) 餐对他们的影响。当天晚些时候的食物消费和看法。对 14 名男性夜班工人的饮食和睡眠习惯进行了 7 天的随访。然后，参与者经历了两次等热量饮食活动——一次是含有 45% 碳水化合物、35% 蛋白质和 20% 脂肪的 HP/MCHO 膳食，另一次是含有 65% 碳水化合物、15% 蛋白质和 20% 脂肪的 LP/HCHO 膳食，他们之间有 6 天的清洗期——在他们夜班的 01:00 h。此后一整天，参与者填写了所有消耗的食物和感知的食物记录，包括饭前饥饿、用餐享受和饱腹感。广义估计方程分析用于检查这两种条件对食物消费和食物感知的影响。在 HP/MCHO 条件下比在 LP/HCHO 条件下对咸味零食的胃口更大（和 20% 的脂肪，另一个事件是含 65% 碳水化合物、15% 蛋白质和 20% 脂肪的 LP/HCHO 餐，它们之间有 6 天的清洗期——在他们夜班的 01:00 小时。此后一整天，参与者填写了所有消耗的食物和感知的食物记录，包括饭前饥饿、用餐享受和饱腹感。广义估计方程分析用于检查这两种条件对食物消费和食物感知的影响。在 HP/MCHO 条件下比在 LP/HCHO 条件下对咸味零食的胃口更大（和 20% 的脂肪，另一个事件是含 65% 碳水化合物、15% 蛋白质和 20% 脂肪的 LP/HCHO 餐，它们之间有 6 天的清洗期——在他们夜班的 01:00 小时。此后一整天，参与者填写了所有消耗的食物和感知的食物记录，包括饭前饥饿、用餐享受和饱腹感。广义估计方程分析用于检查这两种条件对食物消费和食物感知的影响。在 HP/MCHO 条件下比在 LP/HCHO 条件下对咸味零食的胃口更大（包括饭前饥饿、用餐享受和饱腹感。广义估计方程分析用于检查这两种条件对食物消费和食物感知的影响。在 HP/MCHO 条件下比在 LP/HCHO 条件下对咸味零食的胃口更大（包括饭前饥饿、用餐享受和饱腹感。广义估计方程分析用于检查这两种条件对食物消费和食物感知的影响。在 HP/MCHO 条件下比在 LP/HCHO 条件下对咸味零食的胃口更大（p = .041）。在夜间食用 HP/MCHO 与 LP/HCHO 餐后的第二天，午餐期间碳水化合物消耗的百分比较高，晚餐期间脂肪消耗的百分比较低（48.14% 对 36.98% 和 27.34% 对 40.39% ， 分别）。这些研究结果表明，夜班工作人员在夜班时摄入的碳水化合物、蛋白质和脂肪的成分可能会影响白天晚些时候的食物消耗和感知。