Diet Composition and Objectively Assessed Sleep Quality: A Narrative Review.

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Date: June 2022
Publisher: Elsevier Science Publishers
Document Type: Report
Length: 439 words

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Abstract :

Keywords Diet; Sleep quality; Slow wave sleep; REM sleep Abstract Insufficient sleep is highly prevalent in society and has tremendous negative health consequences. Despite the available treatments, there is continued demand for novel and natural strategies to promote better sleep. Dietary modifications could be a viable new target to improve sleep. A literature review using PubMed was conducted on studies that examined the relationship between diet composition (ie, macronutrients or special diets) and objectively assessed sleep quality. Twenty human studies (6 observational and 14 interventional) published between 1975 and March 2021 met the eligibility criteria and were included. The amount of dietary carbohydrates and fats was associated with both better and worse sleep quality indices. However, the type of carbohydrate and fat was an important factor in these associations, with diets higher in complex carbohydrates (eg, fiber) and healthier fats (eg, unsaturated) being associated with better sleep quality. Diets higher in protein were associated with better sleep quality. In general, diets rich in fiber, fruits, vegetables, and anti-inflammatory nutrients and lower in saturated fat (eg, Mediterranean diet) were associated with better sleep quality. The connection between diet and sleep quality warrants further investigation. Rigorous interventional studies of longer duration assessing the effects of whole foods, rather than isolated nutrients, and under free-living conditions, rather than in a research laboratory setting, as well as mechanistic studies are needed to better understand how dietary patterns relate to sleep quality. Future research could provide insights into whether dietary modifications could be an effective, personalized strategy for improving sleep quality in millions of Americans. Author Affiliation: (1) University of Chicago, Chicago, Illinois (2) Department of Medicine, Columbia University Irving Medical Center, New York, New York (3) Department of Medicine, University of Chicago, Chicago, Illinois * Address correspondence to: Katherine Wilson, BS, University of Chicago, 5801 S Ellis Avenue, Chicago, IL 60637. Article History: Received 9 August 2021; Accepted 13 January 2022 (footnote) STATEMENT OF POTENTIAL CONFLICT OF INTEREST M.-P. St-Onge has received consulting fees from PepsiCo and Nestle and grant from the National Dairy Council. No potential conflict of interest was reported by the other authors. (footnote) FUNDING/SUPPORT M.-P. St-Onge: R35HL155670, R01HL142648, R01HL128226, and AHA 16SFRN27950012. E. Tasali: R01 DK120312-001A1 and R01HL146127-01. (footnote) AUTHOR CONTRIBUTIONS K. Wilson, E. Tasali, and M.-P. St-Onge designed the review. K. Wilson performed the literature search and wrote the initial draft of the review. E. Tasali and K. Wilson interpreted data and wrote the manuscript. M.-P. St-Onge edited the manuscript for critical intellectual content. All authors gave final approval of the version to be published. Byline: Katherine Wilson [katherine.d.wilson98@gmail.com] (1,*), Marie-Pierre St-Onge, PhD (2), Esra Tasali, MD (3)

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Gale Document Number: GALE|A704126111