Time-Restricted Eating in Breast Cancer Survivors: Effects on Body Composition and Nutritional Status

Abstract

In this secondary analysis of an 8-wk single-arm feasibility study of weekday time-restricted eating (TRE), we explored the effects of TRE on body composition. Women (n = 22; ≥60 yr) who had completed chemotherapy for early-stage breast cancer and had a body mass index ≥25 kg/m² were enrolled. Bioelectrical impedance analysis was performed before and after 8 wk of TRE, and nutritional status was evaluated by bioelectrical impedance vector analysis (BIVA). Body weight (p = 0.01) and total fat mass (p = 0.04) decreased with TRE. Phase angle was low (defined as ≤5.6°) in 86% of participants at baseline and did not change. Four participants who initially presented with obesity (>95% ellipse, BIVA) had favorable body composition modifications after TRE. Our study highlighted a less favorable body composition profile, poorer cell integrity and overhydration in these patients. BIVA was a useful method to assess body composition and hydration. A short TRE intervention was associated with decreased estimated fat mass and a favorable change in nutritional status in those with obesity.

Acknowledgments

Participant clinical measures were completed at the Human Nutrition Research Unit, Department of Agricultural, Food and Nutritional Science at the University of Alberta.

Authors’ Contributions

AAK conceptualized the study and all authors were involved in the design of the study. CMP and BRS envioned and led the nutritional assessment aspects of the study. All authors revised the manuscript for critically important intellectual content. All authors have read and approved the final manuscript.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

AAK and DIP are supported by the Canadian Institutes of Health Research and/or the Heart and Stroke Foundation of Canada. MJH is supported by the Faculty of Nursing Research Chair in aging and quality of life at the University of Alberta. CMP is supported by Campus Alberta Innovation Program in Nutrition, Food and Health.