Dietary nutrients associated with short and long sleep duration. Data from a nationally representative sample.
Dietary nutrients associated with short and long sleep duration. Data from a nationally representative sample.
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DOI：
10.1016/j.appet.2013.01.004
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发表时间：
2013-05
期刊：
影响因子：
5.4
通讯作者：
Knutson, Kristen L.
中科院分区：
文献类型：
--
作者：
Grandner, Michael A.;Jackson, Nicholas;Gerstner, Jason R.;Knutson, Kristen L.
睡眠时间短与体重增加、肥胖、糖尿病、心血管疾病、精神疾病和行为缺陷有关。同样，长时间的睡眠也与身体和精神健康状况不佳有关。健康饮食在习惯性睡眠持续时间中的作用代表了一条连接睡眠和健康的未被探索的途径。这项研究评估了2007-2008年国家健康和营养调查（NHANES）获得的习惯性睡眠参数和饮食/营养变量之间的关联。我们假设习惯性的极短（<5小时）、短（5-6小时）和长（9+小时）睡眠时间与许多饮食营养变量的摄入有关。总的来说，相对于正常（2151千卡）睡眠时间（p = 0.001），非常短（2036千卡），短（2201千卡）和长（1926千卡）睡眠时间的能量摄入量各不相同。正常睡眠时间与最大的食物种类（17.8）相关，而睡眠时间非常短（14.0），短（16.5）和长（16.3）（p < 0.001）。研究人员发现，睡眠时间与营养素类别之间存在关联，习惯性睡眠时间与蛋白质、碳水化合物、维生素和矿物质之间存在显著关联。在逐步分析中，独特的方差显着贡献者包括可可碱（长睡眠RR = 0.910，p < 0.05），维生素C（短睡眠RR = 0.890，p < 0.05），自来水（短睡眠RR = 0.952，p < 0.001;非常短（<5小时）睡眠RR = 0.941，p < 0.05），叶黄素+玉米黄质（短睡眠RR = 1.123，p < 0.05），十二烷酸（长睡眠RR = 0.812，p < 0.05），胆碱（长睡眠RR = 0.450，p = 0.001），番茄红素（非常短（<5小时）睡眠RR = 0.950，p <0.05），总碳水化合物（非常短（<5小时）睡眠RR = 0.494，p <0.05;长睡眠RR = 0.509，p <0.05）、硒（短睡眠RR = 0.670，p <0.01）和酒精（长睡眠RR = 1.172，p < 0.01）。总的来说，许多营养变量与短和/或长的睡眠时间有关，这可能是由食物种类的差异来解释的。未来的研究应该评估这些关联是否是由于食欲失调，由于短/长睡眠和/或这些营养素是否对睡眠调节有生理作用。此外，这些数据可能有助于我们更好地了解饮食与睡眠之间的复杂关系，以及饮食在睡眠与肥胖和其他心脏代谢风险之间的关系中的潜在作用。
Short sleep duration is associated with weight gain and obesity, diabetes, cardiovascular disease, psychiatric illness, and performance deficits. Likewise, long sleep duration is also associated with poor physical and mental health. The role of a healthy diet in habitual sleep duration represents a largely unexplored pathway linking sleep and health. This study evaluated associations between habitual sleep parameters and dietary/nutritional variables obtained via the National Health and Nutrition Examination Survey (NHANES), 2007–2008. We hypothesized that habitual very short (<5 h) short (5–6 h) and long (9+ h) sleep durations are associated with intake of a number of dietary nutrient variables. Overall, energy intake varied across very short (2036 kcal), short (2201 kcal), and long (1926 kcal) sleep duration, relative to normal (2151 kcal) sleep duration (p = 0.001). Normal sleep duration was associated with the greatest food variety (17.8), compared to very short (14.0), short (16.5) and long (16.3) sleep duration (p < 0.001). Associations between sleep duration were found across nutrient categories, with significant associations between habitual sleep duration and proteins, carbohydrates, vitamins and minerals. In stepwise analyses, significant contributors of unique variance included theobromine (long sleep RR = 0.910, p < 0.05), vitamin C (short sleep RR = 0.890, p < 0.05), tap water (short sleep RR = 0.952, p < 0.001; very short (<5 h) sleep RR = 0.941, p < 0.05), lutein + zeaxanthin (short sleep RR = 1.123, p < 0.05), dodecanoic acid (long sleep RR = 0.812, p < 0.05), choline (long sleep RR = 0.450, p = 0.001), lycopene (very short (<5 h) sleep RR = 0.950, p <0.05), total carbohydrate (very short (<5 h) sleep RR = 0.494, p <0.05; long sleep RR = 0.509, p <0.05), selenium (short sleep RR = 0.670, p <0.01) and alcohol (long sleep RR = 1.172, p < 0.01). Overall, many nutrient variables were associated with short and/or long sleep duration, which may be explained by differences in food variety. Future studies should assess whether these associations are due to appetite dysregulation, due to short/long sleep and/or whether these nutrients have physiologic effects on sleep regulation. In addition, these data may help us better understand the complex relationship between diet and sleep and the potential role of diet in the relationship between sleep and obesity and other cardiometabolic risks.
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影响因子：
2.8
作者：
Fleig, Daniel;Randler, Christoph
通讯作者：
Randler, Christoph
影响因子：
5.4
作者：
Baron KG;Reid KJ;Horn LV;Zee PC
通讯作者：
Zee PC
影响因子：
4.8
作者：
Grandner, Michael A.;Patel, Nirav P.;Gehrman, Philip R.;Xie, Dawei;Sha, Daohang;Weaver, Terri;Gooneratne, Nalaka
通讯作者：
Gooneratne, Nalaka
影响因子：
4.2
作者：
de Roos, NM;Schouten, EG;Katan, MB
通讯作者：
Katan, MB
DOI：
10.1111/j.2517-6161.1995.tb02031.x
发表时间：
1995-01-01
影响因子：
5.8
作者：
BENJAMINI, Y;HOCHBERG, Y
通讯作者：
HOCHBERG, Y