Legumes and Nuts Intake in Relation to Sleep Duration and Quality, Oxidative Stress and Inflammation in Iranian Adults Publisher Pubmed



Jabbari M ; Poursalehi D ; Moradmand Z ; Rashki A ; Shahdadian F ; Rouhani P ; Saneei P
Source: Food and Function Published:2026

Abstract

Optimal sleep, as a vital part of life, has significant impacts on various aspects of social health. Dietary intake, particularly through its influence on oxidative stress and inflammation, is a crucial modifiable factor for sleep health. Given the high prevalence of sleep disorders in the Iranian population, we investigated the association of the intake of legumes and nuts with their sleep quality and quantity and inflammation and oxidative stress levels. Our cross-sectional study comprised 535 participants (46% female, aged 20–65 years), selected via a multistage cluster random sampling approach. Their dietary intake was evaluated using a validated food frequency questionnaire. Sleep metrics were assessed through the Pittsburgh Sleep Quality Index. Fasting blood samples were gathered to assess the levels of oxidative stress and inflammation biomarkers. Our analyses revealed significant negative relations between the consumption of legumes and nuts and the odds of short sleep (fully adjusted OR = 0.56, 95% CI: 0.33–0.94) and poor sleep quality (fully adjusted OR = 0.51, 95% CI: 0.31–0.85); these associations were in a dose–response manner and more pronounced in females. Moreover, a U-shaped association was observed between glutathione peroxidase levels and the odds of poor sleep quality. These findings highlighted the significant association of enhancing the consumption of legumes and nuts with sleep quality and quantity improvement among Iranian adults. This journal is © The Royal Society of Chemistry, 2026