A Study on Legume-Based Noodles as Staple Food for Office Workers

Brian Sumali, Joto Yoshimoto, Hiroto Kobayashi, Mei Yamada, Tetsuya Maeda, Yasue Mitsukura

Research output: Contribution to journalArticlepeer-review

Abstract

This study aims to verify the effects of “legume-based noodles” as a staple food for lunch, specifically: blood glucose, cognitive function tests, Kansei value, work questionnaires, typing, and body weight. The experiment is divided into two groups: the intervention group (legumes-based noodle) and the control group (regular lunch). Both groups have similar menu except the staple food. The intervention group resulted in a statistically significant lower blood glucose area under the curve (AUC) and lower maximum blood glucose levels during the afternoon work hours on weekdays. In addition, the Kansei value “concentration” decreased at the end of the workday in the control group compared to before and after lunch but did not decrease in the intervention group. Furthermore, the number of typing accuracy was higher in the intervention group than in the control group, and the questionnaire responses for “work efficiency” and “motivation” were more positive. These results suggest that eating legume-based noodles may lead to improved performance of office workers.

Original languageEnglish
Article number807350
JournalFrontiers in Nutrition
Volume9
DOIs
Publication statusPublished - 2022 Mar 11

Keywords

  • blood glucose level
  • Kansei engineering
  • legume-based noodles
  • statistical analysis
  • work performance

ASJC Scopus subject areas

  • Food Science
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics

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