During a median follow-up of 8.1 years, compared with eating duration of 12–14 h, eating duration <8 h was robustly associated with higher cardiovascular mortality (HR, 2.35 [95 % CI, 1.39–3.98]), but not with all-cause and cancer mortality. The positive association with cardiovascular mortality remained consistent across 8 subgroups stratified by race/ethnicity, socioeconomic factors, and smoking status, and survived 14 sensitivity analyses. However, the association with all-cause mortality did not survive many sensitivity analyses.
Conclusions
Although a positive association was observed between eating duration <8 h and cardiovascular mortality, further research is required to understand whether this risk is attributed to the short eating duration itself or residual confounding resulting from its contributing factors.
Has this been replicated, or is the report detailed enough to attempt replication?
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Summary Results and Conclusion:
If all cause mortality is better shouldn’t that be the takeaway?