Abstract MP46: Higher Daytime Fruit, Vegetable, and Carbohydrate Intake is Associated With Less Fragmented Nighttime Sleep in Adults With Adequate Sleep Duration
Authors: Boege Hedda L , Wilson Katherine D , Kilkus Jennifer M , Qiu Waveley , Cheng Bin , Tasali Esra , St-Onge Marie-Pierre 
Published: March 2023

Introduction:
Population studies show an association between higher quality diets and better sleep quality. Some clinical intervention studies have supported an influence of diet on sleep but have primarily examined specific foods and not complete dietary patterns. In a previous study, we showed that higher intakes of fiber and lower intakes of sugar and saturated fat were associated with deeper, less disrupted sleep. However, this was examined over a single day and night. In this study, we used multiple days of dietary records and sleep, assessed by actigraphy, to determine the temporal associations between dietary intakes during the day and sleep on the subsequent night.

Hypothesis:
We hypothesized that consumption of a diet higher in fruits, vegetables, nuts and seeds, and whole grains, components of a Mediterranean diet, would predict better sleep quality.

Methods:
We examined habitual sleep patterns and self-reported diet in 34 adults (28 men and 6 women, 50% racial/ethnic minority, age: 28±7 years, BMI: 19.8-33.7 kg/m
2
) who participated in 2 separate studies aimed at assessing the influence of diet and meal timing on sleep and energy balance. Diet was assessed using the Automated Self-Administered 24-hour (ASA-24) Dietary Assessment Tool. Sleep during the subsequent night was assessed using wrist actigraphy. Participants provided an average of 6.0±1.5 d of diet and accompanying sleep data. Sleep quality was estimated using the sleep fragmentation index (SFI), a measure of sleep disruption, expressed as the ratio of the number of awakenings to the total sleep time in minutes. Linear mixed effects models were used to examine the relationship between dietary intakes during the day and sleep fragmentation during the subsequent night. Models were adjusted for age, sex, BMI, and total energy intake.

Results:
On average, participants consumed 2085±743 kcal, 94±43 g protein, 84±38 g fat, 233±89 g carbohydrate, 21±11 g fiber, 329±154 mg magnesium, 3±2 cups fruits and vegetables, 1±2 oz nuts/seeds, and 8±7 tsp added sugar per day. Average total sleep time and sleep efficiency were 423±70 min and 89±6%, respectively; SFI was 17±9. Consumption of more fruits and vegetables (β(SE)=-0.60(0.29), P=0.04) and carbohydrates (β(SE)=-0.02(0.007), P=0.02) was associated with lower SFI, indicative of less disrupted sleep, during the subsequent night. Also, trends for inverse associations with SFI were observed for fiber (β(SE)=-0.1(0.06), P=0.08), magnesium (β(SE)=-0.007(0.004), P=0.09), and vegetable intake (β(SE)=-0.72(0.39), P=0.07).

Conclusion:
In adequate sleepers, consumption of a diet higher in fruits, vegetables, carbohydrates, fiber, and magnesium, was associated with less fragmented sleep. These results suggest that diets rich in these nutrients, such as the Mediterranean and DASH diets, might play a role in promoting better sleep quality. Future intervention studies are warranted.