0140 Dietary Macronutrients and Sleep Duration, Sleep Disturbance, and Daytime Fatigue. (27th May 2020)

• Record Type: Journal Article
• Authors: Barker, M; St-Onge, M; Seixas, A; Killgore, W D; Wills, C C; Grandner, M A
• Is Part Of: Sleep. Volume 43(2020)Supplement 1
• Page Start: A55
• Page End: A56
• Publication Date: 2020-05-27
• Subjects: Sleep -- Physiological aspects -- Periodicals; Sleep disorders -- Periodicals; Sommeil -- Aspect physiologique -- Périodiques; Sommeil, Troubles du -- Périodiques; Sleep disorders; Sleep -- Physiological aspects; Sleep -- physiological aspects; Sleep Wake Disorders; Psychophysiology; Electronic journals; Periodicals; 616.8498
• DOI: 10.1093/sleep/zsaa056.138
• Languages: English
• ISSNs: 0161-8105

Abstract

Abstract: Introduction: We examined nationally-representative data on macronutrients associated with multiple dimensions of sleep health. Methods: Data were obtained from the 2015–2016 National Health and Nutrition Examination Survey, (N=5, 266 adults). Standard 24-h dietary recall procedures were analyzed to establish daily consumption of protein, carbohydrates, sugar, fiber, total fat, and saturated fat. Self-reported habitual sleep duration was categorized as very short (<5h), short (5–6.5h), normal (7-8h), and long (>8h). Sleep disturbance and daytime tiredness/fatigue were self-reported as either none, mild, moderate, or severe. Weighted multinomial logistic regressions with sleep variables as outcome/dependent variable and percent of each macronutrient as independent variable were adjusted for age, sex, race/ethnicity, education, and body mass index. Results: Increased protein was associated with a decreased likelihood of very short sleep (RRR=0.01, p=0.019) and severe fatigue (RRR=0.06, p=0.020). Increased carbohydrates was associated with an increased likelihood of very short (RRR=61.17, p=0.001), short (RRR=3.96, p=0.017), and long (RRR=2.58, p=0.041) sleep, severe sleep disturbance (RRR=9.37, p=0.010) and fatigue (RRR=7.61, p=0.009). Increased sugar was associated with an increased likelihood of very short (RRR=24.17, p=0.001), short (RRR=3.29, p=0.017), and long (RRR=2.22, p=0.046) sleep, as well as mild (RRR=2.36, p=0.041) and severe (RRR=10.70, p=0.001) sleep disturbance, and severe fatigue (RRR=12.98, p<0.0005). Increased fiber was associated with a decreased likelihood of long (RRR=0.01, p=0.032) sleep and severe sleep disturbance (RRR<0.01, p<0.0005), as well as moderate (RRR<0.01, p=0.026) and severe (RRR<0.01, p<0.0005) fatigue. Increased fat was associated with a decreased likelihood of very short sleep (RRR=0.01, p=0.010). Increased saturated fat was associated with a decreased likelihood of very short sleep (RRR<0.01, p=0.017). Conclusion: Protein and fiber were associated with better sleep profiles overall and carbohydrate and sugar were associated with worse sleep, as well as increased prevalence of sleep disturbances and fatigue. Support: Dr. Grandner is supported by R01MD011600