Department of Food and Nutritional Environment, Kinjo Gakuin University, Aichi, Japan.
Department of Food and Health Sciences, International College of Arts and Sciences, Fukuoka Women's University, Fukuoka, Japan.
Food Funct. 2022 Feb 21;13(4):1751-1761. doi: 10.1039/d1fo02434e.
The effects of the regular consumption of soy, barley, and green tea in a real-life setting are unclear. This longitudinal observational study showed the associations of their intake with cardiometabolic health when employees freely selected these foods in the workplace cafeteria of an industrial company in Japan. The consumption was objectively assessed by an electronic purchase system using integrated circuit chip-equipped tableware and personal identification cards. The associations between the cumulative number of servings of each food during the 12 weeks prior to a health examination and changes in cardiometabolic measurements were examined among Japanese male workers ( = 890). Higher total intake of soy products was associated with significant lower levels in low-density lipoprotein cholesterol. Higher total intake of rice with barley was marginally associated with lower levels in systolic blood pressure and glycated hemoglobin. These associations were attenuated after adjustment for the baseline values of the dependent variables. Serving soy and barley products in the workplace cafeteria possibly promotes real-life benefits to employees' cardiometabolic health.
在实际生活中，经常食用大豆、大麦和绿茶的效果尚不清楚。本纵向观察性研究显示，在日本一家工业公司的工作场所自助餐厅，当员工自由选择这些食物时，其摄入量与心血管代谢健康之间存在关联。通过使用集成电路芯片餐具和个人身份证的电子购买系统对消费进行了客观评估。在健康检查前 12 周内，每种食物的累积食用份数与心血管代谢测量值的变化之间的关联在日本男性工人（= 890）中进行了检查。大豆制品总摄入量较高与低密度脂蛋白胆固醇水平显著降低有关。大米与大麦的总摄入量较高与收缩压和糖化血红蛋白水平较低呈边缘相关。这些关联在调整了因变量的基线值后减弱了。在工作场所自助餐厅供应大豆和大麦产品可能会为员工的心血管代谢健康带来实实在在的好处。
