Research has established a significant correlation between dietary choices and sleep quality. A study conducted by Columbia University’s Center of Excellence for Sleep and Circadian Research revealed that diets high in saturated fats and simple carbohydrates negatively impact sleep, making it difficult to achieve deep and restorative rest. Conversely, insufficient sleep has been linked to an increased risk of obesity, creating a cyclical relationship between poor diet and inadequate rest. Nutritional expert Marie-Pierre St-Onge stated that unhealthy eating habits perpetuate sleep disturbances, which in turn lead to further unhealthy dietary choices. To explore whether specific foods could enhance sleep, St-Onge collaborated with Kat Craddock, editor-in-chief of Saveur, to develop a cookbook titled Eat Better, Sleep Better, which incorporates research-backed ingredients known to promote restful sleep.

The book emphasizes the importance of a well-balanced diet that includes high-fiber foods, whole grains, and nutrient-dense ingredients such as nuts, seeds, and brightly colored fruits and vegetables. These foods contain essential compounds like melatonin, which regulates the circadian rhythm, and tryptophan, an amino acid that, when combined with magnesium, zinc, and B vitamins, facilitates the production of serotonin and melatonin. St-Onge explained that the process of food absorption and nutrient conversion occurs over time, meaning a consistent, health-conscious diet is more effective than consuming specific foods immediately before bedtime. The cookbook presents a 28-day meal plan featuring dishes adapted to maintain nutritional integrity while enhancing flavor. For instance, a Creole gumbo recipe replaces traditional andouille sausage with a leaner chicken alternative and incorporates a variety of vegetables to increase fiber content. The compilation also introduces international ingredients, encouraging readers to explore diverse and healthful culinary traditions.