Joint Research by Meiji University, Tokyu Land Corporation, and Students Information Center at 'CAMPUS VILLAGE' Receives Topics Award at the 80th Annual Meeting of the Japan Society of Nutrition and Food Science

Research Overview and Results Meiji University's Laboratory of Nutritional Biochemistry (led by Associate Professor Kentaro Kaneko), Tokyu Land Corporation, and the Students Information Center conducted joint research at the student residence 'Campus Village Ikuta' on the relationship between dietary lipid structures and sleep quality. Based on the hypothesis that the structural differences in lipids, despite similar fatty acid compositions, could affect bodily functions, empirical experiments were conducted using lard and beef tallow.

Following a four-week intervention study on students and parallel experiments on mice, it was confirmed that the group consuming a lard-based dinner exhibited higher sleep scores and improved sleep continuity. These results emphasize the importance of understanding the structural characteristics of lipids rather than just their quantity when developing nutritional strategies.

Industry-Academia Collaboration and Future Initiatives Leveraging the insights gained from this award-winning study, 'Campus Village Musashikosugi,' which opened in March 2026, hosted a welcome party for new residents featuring a special dinner and a mini-talk by Associate Professor Kaneko. The event received high praise from participating students, and the companies plan to continue developing menus focusing on lipid structures in the future.