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Evaluating the associations of consumption of non-red meat protein sources and flavor preferences on sleeping patterns among older adults in China

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Abstract

Background

Non-red meat protein provides essential nutrients to human beings with fewer health burdens. Nevertheless, little is known about the relationships of non-red meat protein sources and flavor preferences with sleeping patterns among the older adults and the oldest-old in China.

Methods

Using a nationally representative database, the Chinese Longitudinal Healthy Longevity Survey (n = 5241, with 2407 males and 2834 females), older adults’ quality of sleep, daily hours of sleep, and recommended range of sleeping duration (7 to 8 h daily) were studied. Food consumption behaviors included fish, eggs, milk and bean products, nuts, and flavor preferences. Sex-stratified multivariable logistic and ordinary least squares regression models were performed for statistical analyses.

Results

Nearly 61% of older adults reported good quality of sleep, but only 39% slept within the recommended hours of sleep daily. In general, less frequent consumption of eggs was associated with lower odds of reporting good quality of sleep among both male and female older adults. Among male participants, monthly consumption of milk products was associated with lower odds of good quality of sleep (Adjusted odds ratio [AOR] = 0.60, 95% CI 0.41, 0.88; p < 0.01), compared with daily consumers. However, this relationship was not observed among female older adults. Fish consumption was not associated with any sleeping patterns for either sex.

Conclusion

Chinese public health practitioners and nutritionists should promote the best non-red meat protein options for improving better sleep. Further recommendations and research directions are discussed.

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Acknowledgements

We sincerely thank the valuable comments from anonymous reviewers and the editors to improve the quality of this manuscript. Data used for this research were provided by the Chinese Longitudinal Healthy Longevity Survey (CLHLS) managed by the Center for Healthy Aging and Development Studies, Peking University. CLHLS is supported by funds from the U.S. National Institutes on Aging (NIA), the China Natural Science Foundation, the China Social Science Foundation, and the United Nations Population Fund.

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Authors and Affiliations

  1. Indiana University School of Public Health, Bloomington, IN, 47401, USA

    Yen-Han Lee

  2. National Tsing Hua University, Hsinchu 300, Taiwan, Republic of China

    Yen-Chang Chang

  3. Boston University School of Public Health, Boston, MA, 02118, USA

    Ching-Ti Liu

  4. Iowa State University, Ames, IA, 50011, USA

    Mack Shelley

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Correspondence to Yen-Han Lee or Yen-Chang Chang.

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Lee, YH., Chang, YC., Liu, CT. et al. Evaluating the associations of consumption of non-red meat protein sources and flavor preferences on sleeping patterns among older adults in China. Sleep Biol. Rhythms 17, 79–92 (2019). https://doi.org/10.1007/s41105-018-0187-1

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