Referencias:
– Fabry, P., et al. (1964). The frequency of meals: its relation to overweight, hypercholesterolaemia, and decreased glucose tolerance. Lancet ii, 614-615.
– Fabry, P., et al. (1966). Effect of meal frequency in schoolchildren: changes in weight-height proportion and skinfold thickness. American Journal of Clinical Nutrition 18, 358-361.
– Fabry, P.; Tepperman, J. (1970). Meal frequency – a possible factor in human pathology. American Journal of Clinical Nutrition 23, 1059-1068. Bellisle, F et al. Meal frequency and energy balance. British Journal of Nutrition (1997), 77 (Suppl. I), S57-S70.
– Bandin, C et al. Meal timing affects glucose tolerance, substrate oxidation and circadian-related variables: A randomized, crossover trial. International Journal of Obesity (2015) 39, 828–833.
– Kahleova, H. et al., Eating two larger meals a day (breakfast and lunch) is more effective than six smaller meals in a reduced-energy regimen for patients with type 2 diabetes: a randomised crossover study. Diabetologia.
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