Tryptophan intake associated with sleep quality in adolescents from a public educational institution in Lima.
DOI:
https://doi.org/10.12873/444bustamanteKeywords:
Índice de sueño, ingesta de alimentos, salud mental, estudiantes, aminoácidosAbstract
Introduction: Tryptophan, which is the precursor of
serotonin, affects the availability of this hormone and
improves sleep quality.
Objective: To evaluate the association between the
intake of foods that are sources of tryptophan and sleep
quality in adolescents from a public educational institution
in Lima, Peru.
Materials and methods: Non-experimental, cross-sectional,
correlational-causal research conducted on 100 students aged 12 to 17 years, enrolled in the public secondary school “Tungasuca” located in Lima. A semi-quantitative frequency questionnaire was applied to explore tryptophan intake; sleep quality was analyzed through the self-application of the Pittsburgh Sleep Index (PSQI) validated in Spain and Peru. In order to explore the relationship of the variables, the non-parametric Spearman correlation coefficient test was used.
Results: 70% of the evaluated individuals presented better
sleep hygiene, categorized on a scale of 1 to 4, and 30% had
serious sleep problems, categorized on a scale of 5 to 7. The
median intake of tryptophan in men was 510 mg/day and in
women it was 480 mg/day. Likewise, the food group that is a source of tryptophan and that was most consumed were: dairy products and derivatives, meats, and oilseeds. When analyzing the relationship between tryptophan intake and sleep quality, an inverse and significant relationship was obtained (p<0.05).
Conclusions: The intake of foods that are a source of
tryptophan has an inverse and significant relationship with
sleep quality. That is, students who consume a greater
amount of foods with tryptophan have a lower score on the
risk scale for poor sleep quality.
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