TABLE 1.
Baseline characteristics of participants following a Mediterranean-style eating pattern with different amounts of lean, unprocessed red meat1
| Variable | Med-Red Pattern | Med-Control Pattern |
|---|---|---|
| Age, y | 46 ± 10 | 46 ±10 |
| BMI, kg/m2 | 30.5 ±3.5 | 30.3 ±3.5 |
| Global sleep score,2 au | 5.2 ±3.1 | 5.0 ±2.5 |
| Time spent sleeping/night,3 min | 396.5 ±42.0 | 395.5 ±53.6 |
| Sleep efficiency,3 % | 85.3 ±5.4 | 85.1 ±6.5 |
| WASO,3 min | 40.1 ±13.8 | 39.1 ±18.7 |
| Total mood disturbances,4 au | 102.8 ±9.7 | 101.4 ±9.0 |
| Perceived general health,5 % | 71.4 ±17.7 | 74.7 ±14.7 |
| Perceived vitality,5 % | 61.7 ±20.0 | 57.0 ±19.0 |
1Values are means ± SDs,n = 41. There was no difference between baseline measurements for these outcomes (P > 0.05). Med-Control Pattern, Mediterranean-style eating pattern with ∼200 g of lean, unprocessed red meat/wk; Med-Red Pattern, Mediterranean-style eating pattern with ∼500 g of lean, unprocessed red meat/wk; MOS; SF-36v2, 36-Item Short-Form Health Survey, version 2; WASO, wake after sleep onset in minutes.
2Measured with the Pittsburgh Sleep Quality Index; ≥5 out of 21 indicates a “poor sleeper.”
3Measured by wrist-worn actigraphy.
4Measured with the Profile of Moods State questionnaire; range: 100–176, with 100 indicating no mood disturbances.
5Measured with the MOS SF-36v2; composite scores out of 100%.