Laurence Salle1,2,3, Claire Millotte4, Marion Vergonjeanne5,6, Michel Druet-Cabanac5,6,7, Marie Perrier8, Martine Gravelat9, Monique Dupont-Cuisinier10, Catherine Le Flahec11, Jean- Claude Desport5,6,12,13, Fayemendy Philippe5,6,12, Pierre Jésus5,6,12,13. 1. Endocrinology and Diabetes Department, University Hospital of Limoges, Limoges, France. laurence.teyssieres@orange.fr. 2. INSERM, Univ. Limoges, CHU Limoges, IRD, U1094 Tropical Neuroepidemiology, Institute of Epidemiology and Tropical Neurology, GEIST, Limoges, France. laurence.teyssieres@orange.fr. 3. Service d'endocrinologie-Diabétologie, CHU Limoges, 2 avenue Martin Luther King, 87042, Limoges Cedex, France. laurence.teyssieres@orange.fr. 4. General Practitioner Department, School of Medicine, Limoges, France. 5. INSERM, U1094, Tropical Neuroepidemiology, Limoges, France. 6. Univ. Limoges, UMR_S 1094, Tropical Neuroepidemiology, Institute of Neuroepidemiology and Tropical Neurology, CNRS FR 3503 GEIST, 87000, Limoges, France. 7. Department of Occupational Medicine, University Hospital of Limoges, Limoges, France. 8. Interprofessional Association for Occupational Health 87 (AIST87), Limoges, France. 9. Inter-Company Medical Service, Health Insurance of the Haute-Vienne, Limoges, France. 10. Department of Occupational Health, Mutual Social Agricultural (MSA) of Haute Vienne, Limoges, France. 11. Legrand Society Autonomous Medical Department, Limoges, France. 12. Nutrition Unit, University Hospital of Limoges, Limoges, France. 13. Specialized Center of Obesity of Limousin, University Hospital of Limoges, Limoges, France.
Abstract
PURPOSE: Obesity is a public health problem worldwide. The eating habits of French workers need to be clarified. In particular, tachyphagia (meal lasting < 15 min) promotes weight gain. The present study aimed to investigate the presence of tachyphagia at lunchtime, the factors associated with tachyphagia, and the relationship between tachyphagia and obesity among workers. METHODS: This cross-sectional study was conducted between January and May 2016 in five departments of occupational medicine. An anonymous self-administered questionnaire was used to gather general declarative data, such as weight and height (to calculate body mass index [BMI]) and information about lunchtime habits, including the time spent eating. RESULTS: A total of 415 workers with a mean age of 41.1 ± 12.6 years were included. The mean BMI was 23.8 ± 4.6 kg/m2, and the prevalence of obesity was 15.9%. Tachyphagia occurred in 20.3% of the cases and was more frequent in younger workers. Multivariate analysis revealed that skipping meals, eating standing up, and eating fast food were positively associated with tachyphagia (p = 0.015, p = 0.028, and p = 0.027, respectively). Older age and eating with colleagues/friends were negatively associated with tachyphagia (p = 0.003 and p < 0.0001, respectively). No significant association was observed between tachyphagia and obesity. CONCLUSION: Our study provides important information about the lunchtime habits of workers. Maintaining commensality is crucial, particularly in young workers. Companies should play a role in organising their employees' lunch breaks. Level III Evidence obtained from well-designed cohort or case-control analytic studies.
PURPOSE: Obesity is a public health problem worldwide. The eating habits of French workers need to be clarified. In particular, tachyphagia (meal lasting < 15 min) promotes weight gain. The present study aimed to investigate the presence of tachyphagia at lunchtime, the factors associated with tachyphagia, and the relationship between tachyphagia and obesity among workers. METHODS: This cross-sectional study was conducted between January and May 2016 in five departments of occupational medicine. An anonymous self-administered questionnaire was used to gather general declarative data, such as weight and height (to calculate body mass index [BMI]) and information about lunchtime habits, including the time spent eating. RESULTS: A total of 415 workers with a mean age of 41.1 ± 12.6 years were included. The mean BMI was 23.8 ± 4.6 kg/m2, and the prevalence of obesity was 15.9%. Tachyphagia occurred in 20.3% of the cases and was more frequent in younger workers. Multivariate analysis revealed that skipping meals, eating standing up, and eating fast food were positively associated with tachyphagia (p = 0.015, p = 0.028, and p = 0.027, respectively). Older age and eating with colleagues/friends were negatively associated with tachyphagia (p = 0.003 and p < 0.0001, respectively). No significant association was observed between tachyphagia and obesity. CONCLUSION: Our study provides important information about the lunchtime habits of workers. Maintaining commensality is crucial, particularly in young workers. Companies should play a role in organising their employees' lunch breaks. Level III Evidence obtained from well-designed cohort or case-control analytic studies.
Authors: Alexander Kokkinos; Carel W le Roux; Kleopatra Alexiadou; Nicholas Tentolouris; Royce P Vincent; Despoina Kyriaki; Despoina Perrea; Mohammad A Ghatei; Stephen R Bloom; Nicholas Katsilambros Journal: J Clin Endocrinol Metab Date: 2009-10-29 Impact factor: 5.958
Authors: Janet H W van den Boer; Jentina Kranendonk; Anne van de Wiel; Edith J M Feskens; Anouk Geelen; Monica Mars Journal: Int J Behav Nutr Phys Act Date: 2017-09-08 Impact factor: 6.457