Granada University study links evening meals to sleep quality and next‑day breakfast choices

Researchers at the University of Granada in Spain published a study in the European Journal of Nutrition showing a two‑way relationship between what people eat for dinner, their sleep quality, and the foods they choose for breakfast. The analysis of 146 adults aged 25‑65 over 14 days found that high‑calorie, fatty, red‑meat and alcoholic evening meals were associated with poorer sleep, while meals rich in carbohydrates, olive oil or fatty fish tended to improve sleep depth.

The investigators also reported that disrupted or fragmented sleep increased next‑morning sugar intake, reduced fiber consumption and led to higher‑calorie breakfasts, whereas longer, high‑quality sleep promoted more balanced morning meals. They described the cycle as “a daily biological chain” and stated: "Evening meals affect sleep, and sleep in turn shapes next‑day breakfast choices." The findings suggest that dietary guidelines and weight‑management programs should consider both meal composition and timing alongside sleep habits.

The study contributes to a growing body of evidence linking late‑night eating to metabolic health, supporting recommendations for lighter, easily digested dinners taken at least two to three hours before bedtime.