HN-00390089_Effect of Melatonin Supplementation on Body Weight, Body Mass Index, and Waist Circumference of Overweight or Class- Obese People: A Randomized Clinical Trial

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 388

نسخه کامل این مقاله ارائه نشده است و در دسترس نمی باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:

ICNC03_047

تاریخ نمایه سازی: 12 اسفند 1398

چکیده مقاله:

Introduction: Melatonin reduction is known to be a cause of increased weight. The present study aimed to investigate whether melatonin supplements can reduce body weight, body mass index, and waist circumference in overweight or class-I obese subjects.Method: Overweight or class-I obese adults (n=38) were given a low-calorie diet plan then randomly assigned Melatonin (n=19) or control (n=19) groups. Participants in the melatonin and control group received 3-milligram Melatonin a day 2 hours before bedtime for 12 weeks and placebo, respectively. International Physical activity questionnaire (IPAQ), sleep log questionnaire and 24-hour food recall for 3 days were completed by participants. Anthropometric measurements and saliva melatonin were assessed. Paired t-test and repeated measure ANOVA were used and the p-value under 0.05 was considered as significant.Results: Weight and BMI were significantly reduced in both groups (p=0.001) for the first 6 weeks. The same results were seen for waist circumference, but waist circumference for the melatonin group also reduced in the second six weeks (p=0.01). Body fat mass percentage in participants for the melatonin group was significantly reduced at the endpoint comparing to baseline (p=0.008). Although, between-group analyses did not show any significant differences.Conclusion: Dosage of 3 milligrams Melatonin supplementation daily did not significantly reduce weight and BMI between groups, but significantly reduced waist circumference and body fat mass percentage. Further studies are recommended to clarify the effect of melatonin on weight and body fat.

نویسندگان

Salman Mohammadi

Ph.D. Student, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

Rahebeh Shakerhosseini

Ph.D., Department of Clinical Nutrition and Dietetics, National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Mohammad Ali Mohsenpour

Ph.D. Student, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

Farzaneh Jahangir

MSc. Student, Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

Kurosh Djafarian

Ph.D., Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran