A study conducted in Tokyo, Japan, discovered that employees who eat lunch at their company’s cafeteria or bring lunch from home tend to make healthier nutritional choices than their counterparts who prefer take-out or dining at restaurants.

The impact of dietary habits on long-term health cannot be overstated; choosing where and what to eat for lunch is a significant consideration for workplace individuals. Despite this, there is a need for more research focused on the nutritional quality of lunches consumed by employees. To fill this gap, a team led by Dr. Minami Sugimoto, Prof. Keiko Asakura, and Prof. Yuji Nishiwaki from the Faculty of Medicine at Toho University embarked on a study. They conducted a questionnaire survey among staff members at eight office locations in southeast Tokyo. The purpose was to explore the nutritional differences in the lunches of working adults. The survey included questions about who typically prepares the lunch, the location of lunch consumption, the cost of lunch, the timing of the lunch break, and the work patterns of the respondents. Additionally, participants provided information about their typical food and nutrient intake at lunch over the previous month, which was assessed using a validated diet history questionnaire.

The study categorized 620 participants, aged between 20 and 75 years, into four distinct groups: those who brought homemade lunches (n=190), those who ate at the staff canteen (n=77), those who dined at restaurants (n=109), and those who opted for takeaways (n=244). The research team calculated the Healthy Eating Index-2015 score for each participant to evaluate the quality of their nutritional intake. This score allowed for comparing the nutritional quality of lunches across the different groups.

The findings revealed that individuals who primarily eat homemade lunches or meals from the company cafeteria have a higher nutritional intake in their lunches than those who regularly consume restaurant meals or takeaways.

Dr Sugimoto, the study’s lead author, highlighted the significance of their research, stating, “This study is the first of its kind to assess the nutritional aspects of lunches among Japanese workers. We aim for our findings to encourage better eating habits among office workers, particularly those who face difficulties in preparing lunches at home.” This initiative sheds light on the importance of making informed lunch choices at work and the positive impact of such decisions on one’s health over time.

More information: Sugimoto, Minami et al, The Nutritional Characteristics of Usual Lunches Consumed Among Japanese Workers
Comparison Between Different Lunch-Type Groups, Journal of Occupational and Environmental Medicine. DOI: 10.1097/JOM.0000000000002989

Journal information: Journal of Occupational and Environmental Medicine Provided by Toho University