A variação diária do consumo alimentar e das percepções alimentares subjetivas difere entre trabalhadores diurnos e noturnos?

Abstract

Night workers can change the redistribution of meals throughout the day and extend the duration of food consumption for later periods of the day. However, it remains to be seen whether this habit is truly motivated by phusiological issues that alter perceptions of hunger, appetite and reduced satiety, or whether it is due to the presence of the food and the designated time for the meal. The aim of the present study was to compare the daily distribuition of food consumption, as well as the variation in subjective dietary perceptions throughout the day of day and night workers at a Brazilian university hospital. Sixty workers participated in the study (30 day workers and 30 night workers; 41,8±1,6 years among the day shift and 41,0±1,5 years among the night shift; 20 men on the day shift and 14 on the nigth shift). Food intake was assessed by applying a one-day food record and dietary perceptions (hunger, satiety and appetite for different food groups) using and adapted scale filled out for each meal. Individual food consumption was grouped into 4 periods of the day: 6:00-10:59h; 11:00-15:59h; 16:00-20:59h and 21:00-05:59h. Night workers had a higher consumption of lipids in calories (p=0,009) and percentage (p=0,047), proteins (p=0,027) and cholesterol (p=0,023) compared to day workers. In period, night workers had higher energy consumption (p=0,008), protein in calories (p=0,004) and percentage (p=0,003) and lipids in calories (p=0,006) compared to day workers. Food consumption in other periods did not differ statistically between groups. In relation to dietary perceptions, night workers have a greater appetite for vegetables in the evening snack compared to daytime workers (p<0,001); greater appetite for meat and eggs and salty foods in the morning snack compared to diurnal foods (p<0,001 and p=0,007, respectively). It was concluded that night workers have a higher concumption of food at night and a greater appetite for foods from the group of vegetables, meat and eggs and snacks than day workers. Additional studies should confirm these findings and associate them with the higher risk of diseases commonly found among these workers.