The Association Between Chronotype and Body Composition Among Adult Population

 




 

Liew, Jia Yin (2025) The Association Between Chronotype and Body Composition Among Adult Population. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Chronotype refers to individual variations in circadian preferences that shape sleep patterns and daily activities. Body composition metrics, including body mass index (BMI), body fat percentage, and visceral fat, serve as crucial health indicators. This case-control study investigated the relationship between chronotype and body composition among adults. A total of 70 Malaysian adults (35 healthy, 35 obese) with a median age of 21 years (IQR 3) were recruited through purposive sampling. Chronotype was evaluated using the Morningness-Eveningness Questionnaire (MEQ), while body composition was assessed using the InBody 270 device. Dietary intake was analysed via a 3-day dietary recall using Nutritionist Pro software. The median BMI values for morning, intermediate, and evening chronotypes were 31.4 (IQR 10.9), 24.0 (IQR 11.3), and 31.4 (IQR 12.0) kg/m², respectively. Mean body fat percentages were 35.7% (SD 11.6) for morning, 32.8% (SD 10.7) for intermediate, and 35.4% (SD 7.6) for evening chronotypes. The visceral fat levels for morning, intermediate, and evening types were 19.0 (IQR 11.0), 9.0 (IQR 13.0), and 11.5 (IQR 10.0), respectively. Median caloric intake was 2122.3 kcal (IQR 1157.8) for morning types, 1809.7 kcal (IQR 751.6) for intermediate types, and 1801.1 kcal (IQR 1630.7) for evening types. No significant associations were observed between chronotype and BMI (rs = 0.073, p = 0.548), body fat percentage (rs = -0.022, p = 0.856), visceral fat (rs = 0.046, p = 0.705), or caloric intake (rs = 0.050, p = 0.680). These results indicate that chronotype does not significantly correlate with body composition in this population. Future studies should focus on larger, more diverse samples and explore additional influencing factors, with longitudinal designs suggested to assess changes over time.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 08 Apr 2025 04:15
Last Modified: 08 Apr 2025 04:15
URI: https://eprints.tarc.edu.my/id/eprint/32315