Dietary Inflammatory Potential and its Association with Sleep Complaints in Institutionalized Older Adults: A Pilot Study

Abstract Objective To evaluate the inflammatory potential of diets, the specific dietary contributors to said inflammatory potential, the nutritional adequacy of these diets, and the association between the dietary inflammatory potential and sleep complaints among residents of long-term care facilities. Materials and Methods The present is a cross-sectional, quantitative, and exploratory study, with a convenience pilot sample from two long-term care facilities. To assess sleep complaints, the sleep domain of the Nottingham Health Profile was applied, as well as a question about daytime napping. To evaluate the inflammatory potential of the diet, the Dietary Inflammatory Index (DII) was calculated. Results The participants presented energy and protein intakes below the recommendation. The intake of saturated fatty acids, omega 6, dietary fiber, vitamins D, E, B6, and magnesium were inadequate in some of the participants. The mean score on the DII was of 1.6, representing a more proinflammatory potential, due to insufficient intake of anti-inflammatory components. The foods with the most significant inflammatory effect consumed were whole milk and butter. On the other hand, those with less inflammatory potential were beans, beets, coffee, and sweet potatoes. No significant association was observed between the sleep complaints and the DII. Conclusion The data showed inadequacy of many nutrients and a proinflammatory potential regarding the diet in the long-term care facilities. However, the DII was not significantly associated with sleep complaints in our sample. The present study highlights the need for greater attention to meal planning in these institutions.