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Associations between red meat intake and sleep parameters in patients with obstructive sleep apnea
This 2020 study investigated the possible effect of eating red meats on apnea (the stopping of breathing) and hypopnea (a disorder in which shallow breaths are taken for 10 seconds or longer while asleep). The participants were patients recently diagnosed with mild or moderate to severe obstructive sleep apnea (OSA). Every patient was aged between 21 and 70 years old, free of other chronic diseases, and had not changed their dietary habits for at least 6 months before the assessments. Food frequency questionnaires and 24-hour dietary recalls were used to evaluate food intake, while the polysomnography recorded data about the patients’ sleep. Multiple logistic regression analysis models determined that eating higher quantities of total red meat or unprocessed red meat was related to higher values of apnea and hypopnea indices. Compared with patients in the lower intake quartile of total red meats, those eating the most red meats (in top quartile) were 3 times more likely to have severe obstructive sleep apnea. These results suggest that red meat consumption is correlated with severity of obstructive sleep apnea. [NPID: obstructive sleep apnea, sleep, sleep apnea, red meat, meats, diets, nutrition, hypopnea, dietary patterns]
Year: 2020
