Time-related meal patterns and breakfast quality in a sample of Iranian adults

BACKGROUND: Some evidence shows that meal timing is associated with diet quality. We aimed to investigate the relationship between meal timing and breakfast quality in a sample of Iranian adults. METHODS: This cross-sectional study was conducted on 850 men and women living in Tehran, Iran. Dietary data was recorded by three non-consecutive 24-h dietary recalls. The Breakfast Quality Index (BQI) was calculated. Time-related meal patterns included the interval between the first and last meal (eating and fasting window), frequency of meals, length of sleep, and time of first and last eating occasion. The multiple linear regression analysis was used to identify the relationships between time-related meal patterns and BQI. RESULTS: The mean (95% CI) of BQI was 4.52 (4.45–4.65) and the maximum was 8. Bread, cheese, vegetables, fruits, energy, and carbohydrate intake showed positive associations with BQI scores. Longer fasting time showed a positive association with fruits (β (CI 95%)) (0.11 (0.0003–0.005), and vegetable consumption (0.12 (0.009–0.07)) and BQI score (0.39 (0.001–0.06)). Time of first eating occasions indicated a negative association with protein and fat intake and BQI score. Time of last eating occasions showed a positive association with vegetables consumption and BQI score. The longer length of sleep was associated with a higher BQI score. The frequency of meals was significantly and positively related to energy and macronutrients intake and BQI. CONCLUSION: Earlier first and last meal, longer sleep length, longer fasting window, and a greater meal frequency were associated with a better breakfast quality.