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Long-term effect of eating duration on all-cause mortality under different energy intake and physical activity levels

Published online by Cambridge University Press:  11 November 2024

Minli Li ,
Jialing Huang ,
Shanshan Du ,
Ke Sun ,
Jiedong Chen  and
Fuchuan Guo Open the ORCID record for Fuchuan Guo [Opens in a new window]
Minli Li
Affiliation:
Department of Nutrition and Food Safety, School of Public Health, Fujian Medical University, FuZhou 350122, People’s Republic of China
Jialing Huang
Affiliation:
Department of Nutrition and Food Safety, School of Public Health, Fujian Medical University, FuZhou 350122, People’s Republic of China
Shanshan Du
Affiliation:
Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, FuZhou 350122, People’s Republic of China
Ke Sun
Affiliation:
Department of Nutrition and Food Safety, School of Public Health, Fujian Medical University, FuZhou 350122, People’s Republic of China
Jiedong Chen
Affiliation:
Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, People’s Republic of China Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou, People’s Republic of China
Fuchuan Guo*
Affiliation:
Department of Nutrition and Food Safety, School of Public Health, Fujian Medical University, FuZhou 350122, People’s Republic of China
*
*Corresponding author: Dr Fuchuan Guo, fax +86 591 22862576, email guo2016fuchuan@163.com
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Abstract

The long-term impact of eating duration on the risk of all-cause mortality remains unclear, with limited exploration of how different levels of energy intake and physical activity might influence this impact. To investigate, 24 484 American adults from the National Health and Nutrition Examination Survey spanning 1999–2018 were included. Eating duration was assessed via 24-h dietary recall, and all-cause mortality data were sourced from the National Death Index. The relationship between eating duration and all-cause mortality was analysed using Cox proportional hazards regression models, restricted cubic splines and stratification analysis with complex weighted designs. The median (IQR) of eating duration for participants was 12·5 (11·0, 14·0) h. In this study, 2896 death events were observed, and the median follow-up time (IQR) was 125 (77, 177) months. After multivariable adjustment, compared with Q1, Q2, Q3 and Q4 had reduced risks of all-cause mortality by 17, 15 and 13 %, respectively. Furthermore, each additional hour of eating duration was correlated with a 2 % decrease in the risk of all-cause mortality. Additionally, a non-linear dose–response relationship was observed between eating duration and the risk of all-cause mortality, showing a U-shaped relationship from 8·9 h to 15·3 h (P for non-linearity < 0·05). Interestingly, the non-linear dose–response relationship was observed exclusively among individuals with high energy intake or a lightly active physical activity level. These findings suggest potential health benefits from adjusting eating duration, though further prospective studies are needed for validation.

Keywords

Eating durationAll-cause mortalityEnergy intakePhysical activityNational Health and Nutrition Examination Survey
Type
Research Article
Information
British Journal of Nutrition , Volume 132 , Issue 11 , 14 December 2024 , pp. 1513 - 1521
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Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

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Footnotes

†

These authors contributed equally to this work.

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