BACKGROUND: Abnormal sleep duration is prevalent among hypertensive patients, and dietary patterns may influence sleep duration. This study aimed to investigate the impact of different dietary patterns on sleep duration in hypertensive patients. METHODS: A cross-sectional study was conducted, collecting data on demographics, lifestyles, and health status through questionnaires and physical examination. Dietary intake was assessed using a semi-quantitative food frequency questionnaire, identifying four dietary patterns through factor analysis. Multivariate logistic regression was used to evaluate associations between dietary patterns and sleep duration. RESULTS: Among the 3269 hypertensive patients, 55.86% had normal sleep duration, while 44.14% had abnormal sleep duration (short sleep: 38.15%, long sleep: 6.00%). The grain-vegetable pattern was negatively associated with short sleep duration G3: odds ratio (OR)=0.757, 95% confidence interval (95% CI): 0.614-0.934. The bean-fried processing pattern and red meat-fruit pattern were positively correlated with short and long sleep duration, respectively (G4: OR=1.249, 95% CI: 1.003-1.556; OR=1.791, 95% CI: 1.144-2.803). CONCLUSION: Dietary patterns affect hypertensive patients' sleep duration. The grain-vegetable pattern may improve short sleep duration, while the bean-fried processing pattern and red meat-fruit pattern may be linked to abnormal sleep duration. These findings support personalized dietary interventions to improve sleep in hypertensive patients.
Li et al. (Mon,) studied this question.