Correction

This article refers to:

Effect of consuming a late-night high-protein/moderate-carbohydrate vs. low-protein/high-carbohydrate meal by night workers on their food perceptions later during the day: a randomized crossover study

Article title: Effect of consuming a late-night high-protein/moderate-carbohydrate vs. low-protein/high-carbohydrate meal by night workers on their food perceptions later during the day: A randomized crossover study

Figure 1. Protocol design of study. Abbreviations: B: baseline; HP/MCHO: high-protein/ moderate-carbohydrate condition; LP/HCHO: low-protein/high-carbohydrate condition.

Figure 2. Difference of perceptions regarding food groups between both conditions before standardized breakfast (2A) and perceptions regarding the same meal (standardized breakfast) in the low-protein/high-carbohydrate (LP/HCHO) and high-protein/moderate-carbohydrate (HP/MCHO) conditions (2B). Data represented as mean ± standard error of mean (SEM). Generalized Estimating Equation (GEE) was used to analyze the interaction between condition and perceptions before and after breakfast standardized. *Significant difference between conditions (p=0.014 for fruits and fruit juice; p=0.041 for salty products). For hunger, enjoy the meal and satiety: p=0.592; p=1.000; p=0.628 respectively.

Table 1. Baseline characteristics of participants

Characteristic	Mean ± standard deviation or Median [interquartile range] (n=14)
Age (years)	41.0±8.8
Marital status
Single (%)	64.3 (9)
Married (%)	35.7 (5)
Occupation
Administrative assistant (%)	21.4 (3)
Nursing technician (%)	50.0 (7)
Drug technician (%)	21.4 (3)
Laboratory technician (%)	7.1 (1)
Time of night shift (years)	5.5 [4.5-14.2]
Hours of work per week (hours)	49.5 [42.0-63.7]
Education
High-school (%)	23.1 (3)
Technical education (%)	15.4 (2)
Graduate (%)	23.1 (3)
Postgraduate (%)	38.5 (5)
Sleep duration on work days (hours)	3.7 [0.7-5.0]
Sleep duration on days off (hours)	8.5±2.0
Anthropometric evaluation
Weight (kg)	87.2±17.8
Height (m)	1.73±0.05
Body mass index (kg/m^2)	28.8±5.0
Normal weight (%)	18.8 (3)
Overweight (%)	37.5 (6)
Obesity (%)	31.3 (5)
Waist circumference (cm)	99.6±10.8

Table 2. Comparison of total food consumption the following breakfast of both conditions

Nutrient	LP/HCHO* (n=14)	HP/MCHO** (n=14)	p-value
Energy (kcal)	1634.1 ± 240.2	1814.8 ± 253.8	0.318
Carbohydrate (kcal)	734.0 ± 95.6	788.8 ± 76.6	0.585
Carbohydrate (%)	48.6 ± 3.6	49.2 ± 4.0	0.834
Protein (kcal)	361.2 ± 51.9	364.3 ± 54.3	0.956
Protein (%)	22.4 ± 1.7	20.8 ± 2.4	0.551
Fat (kcal)	466.0 ± 81.6	576.8 ± 142.1	0.268
Fat (%)	26.7 ± 2.5	27.3 ± 3.5	0.856
Saturated fat (kcal)	203.4 ± 37.2	215.0 ± 49.1	0.764
Saturated fat (%)	11.9 ± 0.8	10.7 ± 1.2	0.382
Fiber (g)	15.0 ± 2.1	19.6 ± 3.4	0.098
Cholesterol (mg)	306.5 ± 46.4	274.7 ± 57.1	0.653
Sodium (mg)	1487.1 ± 319.3	1493.4 ± 347.9	0.988

*LP/HCHO: low-protein/high-carbohydrate meal; **HP/MCHO: high-protein/moderate-carbohydrate meal. Data represented as mean ± standard error of mean (SEM). Generalized Linear Model (GLzM) was used to compare total food consumption the following between eating conditions.

Table 3. Food perception and consumption per meal the following breakfast of both conditions

	Condition
Meal	LP/HCHO*	HP/MCHO**
Breakfast	n = 8	n = 7	p-value
Hunger before meal	6.2 ± 0.6	5.5 ± 0.8	0.451
Enjoyment of meal	7.2 ± 0.4	6.7 ± 0.7	0.524
Satiety after meal	7.0 ± 0.2	6.0 ± 0.6	0.180
Energy (kcal)	353.4 ± 72.7	276.7 ± 63.9	0.294
Carbohydrate (kcal)	212.0 ± 54.5	162.1 ± 34.4	0.340
Carbohydrate (%)	58.1 ± 8.6	85.8 ± 12.1	0.066
Protein (kcal)	33.6 ± 8.7	27.6 ± 6.9	0.509
Protein (%)	10.3 ± 2.4	15.1 ± 3.9	0.247
Fat (kcal)	107.6 ± 26.8	87.0 ± 28.2	0.545
Fat (%)	31.5 ± 6.9	27.5 ± 5.8	0.608
Lunch	n = 11	n = 11	p-value
Hunger before meal	7.0 ± 0.3	6.7 ± 0.4	0.414
Enjoyment of meal	7.9 ± 0.3	7.8 ± 0.3	0.761
Satiety after meal	7.9 ± 0.3	7.8 ± 0.3	0.817
Energy (kcal)	666.0 ± 121.3	681.1 ± 137.1	0.871
Carbohydrate (kcal)	247.8 ± 57.2	291.8 ± 41.0	0.290
Carbohydrate (%)	36.9 ± 4.3	48.1 ± 5.6	0.024
Protein (kcal)	240.6 ± 47.1	212.0 ± 43.0	0.641
Protein (%)	35.8 ± 2.9	30.2 ± 5.2	0.326
Fat (kcal)	177.5 ± 31.6	185.2 ± 79.2	0.885
Fat (%)	27.1± 2.3	21.6 ± 4.2	0.285
Afternoon snack	n = 9	n = 11	p-value
Hunger before meal	5.7 ± 0.5	6.2 ± 0.5	0.407
Enjoyment of meal	7.4 ± 0.2	6.2 ± 0.3	0.001
Satiety after meal	7.3 ± 0.6	5.7 ± 0.6	0.024
Energy (kcal)	306.1 ± 67.9	332.5 ± 136.1	0.878
Carbohydrate (kcal)	202.8 ± 64.9	153.2 ± 45.4	0.564
Carbohydrate (%)	60.5 ± 5.2	67.4 ± 6.6	0.318
Protein (kcal)	32.1 ± 6.8	67.2 ± 28.0	0.177
Protein (%)	11.3 ± 2.2	17.7 ± 5.9	0.258
Fat (kcal)	71.0 ± 15.9	151.7 ± 86.3	0.277
Fat (%)	28.1 ± 3.9	33.1 ± 7.6	0.553
Dinner	n = 13	n = 13	p-value
Hunger before meal	6.5 ± 0.5	7.1 ± 0.3	0.280
Enjoyment of meal	7.4 ± 0.6	8.1 ± 0.3	0.358
Satiety after meal	6.8 ± 0.5	7.5 ± 0.4	0.346
Energy (kcal)	820.7 ± 195.3	841.2 ± 231.5	0.934
Carbohydrate (kcal)	309.8 ± 76.7	385.5 ± 76.1	0.257
Carbohydrate (%)	65.7 ± 8.4	59.5 ± 6.2	0.507
Protein (kcal)	142.3 ± 36.0	151.5 ± 35.2	0.802
Protein (%)	24.6 ± 3.3	20.7 ± 3.5	0.379
Fat (kcal)	236.2 ± 77.5	312.5 ± 145.1	0.551
Fat (%)	40.3 ± 8.6	27.3 ± 4.4	0.031

*LP/HCHO: low-protein/high-carbohydrate meal; **HP/MCHO: high-protein/moderate-carbohydrate meal. Data represented as mean ± standard error of mean (SEM). Generalized Linear Model (GLzM) was used to compare food consumption per meal the following between eating conditions. Changes in sample according to the number of participants which ate each meal.

Authors: Catarina Silva, Nayara Cunha, Maria Mota, Luisa Pereira Marot, Kely Raspante Cerqueira Teixeira, Thulio Marquez Cunha, Cibele Aparecida Crispim

Journal: Chronobiology International

DOI: 10.1080/07420528.2020.1807561

This manuscript has been previously published without its tables and figures. The tables and figures should appear as follows