Egg consumption, sleep, and mental health status among women with type II diabetes

Abstract

To evaluate if egg consumption is associated with sleep quality and psychological health (depression, anxiety, and stress) in women with type 2 diabetes. A cross-sectional study was conducted on women with type 2 diabetes (n = 230). Weight, height, waist circumference (WC), and blood pressure were measured. A Food Frequency Questionnaire (FFQ) was used to obtain dietary intake data and estimate total egg consumption, which was presented in tertiles. The Pittsburgh Sleep Quality Index (PSQI) and Depression, Anxiety, and Stress Scale (DASS-21) were used to evaluate sleep and mental health outcomes, respectively. Dietary intake of carbohydrates, sodium, saturated fatty acids, and cholesterol was greater in the highest tertile of egg consumption (P < 0.05). Dietary intake of fat, monounsaturated, and polyunsaturated fatty acids was lower in the highest tertile of egg consumption (P < 0.05). WC was greater in the highest tertile of egg consumption in the crude model (p = 0.03), however, there was no evidence of this association in the adjusted model. There was no evidence of an association between egg consumption and the odds of poor psychological health or sleep quality in unadjusted or adjusted models. There was no association between egg consumption and poor sleep or mental disorders. Future studies are needed to confirm these findings and to identify the mechanism of action.