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Association of Chrono-Nutrition Components With Anthropometric Measures and Body Composition in Adults Living in Tehran Publisher Pubmed



Jabbarzadehganjeh B ; Mirrafiei A ; Norouziasl R ; Ghaemi S ; Bafkar N ; Firouzi M ; Tijani Jibril A ; Djafarian K ; Bahrami A ; Shabbidar S
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Source: British Journal of Nutrition Published:2026


Abstract

We aimed to investigate the association of chrono-nutrition components with anthropometric measures and body composition in adults living in Tehran. This cross-sectional study was conducted on 450 healthy adults. The exposures of the study were meal frequency, meal timing, meal irregularity, breakfast skipping, night fasting duration, time of the first and last eating occasion and the time interval from the last meal to bed. The outcomes were BMI, waist circumference, neck circumference (NC), waist:hip ratio, waist:height ratio (WHtR), body adiposity index (BAI), body roundness index (BRI), a body shape index, percentage of body fat (PBF), fat mass (FM), fat-free mass and muscle mass. Bonferroni correction was applied, and the significance level was less than 0·004. Using ANCOVA, after adjusting for confounders, late lunch eating was associated with a lower PBF. There was a positive trend across the tertiles of dinner time with greater WHtR (mean difference = 0·019; Ptrend = 0·025) and BRI (mean difference = 0·24; Ptrend = 0·022). Moreover, increased irregularity at dinner time was associated with higher levels of PBF (Ptrend = 0·026) and FM (Ptrend = 0·025). Also, longer overnight fasting was associated with lower NC (Ptrend = 0·049) and a greater BRI (Ptrend = 0·050). We found differences across the time interval from the last meal to bed with greater means of BAI (Ptrend = 0·026), PBF (Ptrend = 0·014) and FM (Ptrend = 0·020). However, after applying the Bonferroni correction, we found no significant association between chrono-nutrition components and anthropometric measures and body composition in adults living in Tehran. Further studies are necessary to confirm the results. © The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society.
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