Effect of Kidney Bean Yoghurt on Immune System and Sleep Quality among Elderly in Yogyakarta


Natalia Desy Putriningtyas, Ari Tri Astuti

 

Department of Nutrition Science, Faculty of Health Sciences,

Universitas Respati Yogyakarta

 

ABSTRACT

Background: Sleep disorders are fairly common in older adults. As people get older, sleep patterns and habits change. As a result, people may have trouble falling asleep, sleep fewer hours, wake up frequently in the night or early mor­ning, and get less quality sleep. Kidney beans, also known as red beans, are good for he­alth. They help boost the immune system. They are also a great source of vitamins, minerals, proteins, dietary fiber and iron. They contain antioxidants that are beneficial to health. This study aimed to assess the effect of kidney bean yog­hurt on immune system and sleep quality among the elderly in Yogyakarta.

Subjects and Methods: This was a quasi-experiment before and after with no con­trol design conducted at Abiyoso Tresna Nursing Home for the elderly, Yogya­kar­ta, from April to Mei 2018. A sample of 17 elderlies was selected for this study. The dependent variables were lymphocyte count and sleep quality. The inde­pen­dent variable was consumption of 200 ml kidney bean yoghurt per day for 14 days. Immune system was measured by lymphocyte count. Sleep quality was meas­ured by Pittsburgh Sleep Quality Index (PSQI) with higher scores indicating worse sleep quality. The data were analyzed by paired t-test.

Results: Lymphocyte count after intervention (Mean= 28.89; SD= 7.09) was higher than before intervention (Mean= 25.96; SD= 7.41), and it was statistically sig­nificant (p= 0.006). The sleep quality after intervention (Mean= 4.88; SD= 1.83) was lower than before intervention (Mean= 8.06; SD= 3.09), which is good and it was statistically significant (p= 0.001).

Conclusion: Kidney bean yoghurt improves both immune system and sleep qua­lity among the elderly.

Keywords: kidney bean yoghurt, immune system, lymphocyte, sleep quality, elderly

Correspondence: Natalia Desy Putriningtyas. Department of Nutrition Science, Faculty of Health Scien­ces, Universitas Respati, Jl. Raya Tajem KM 1.5 Maguwoharjo, Depok, Sleman, Yogyakarta. Email: natalia.desy12@gmail.com. Mobile: 085640885101

DOI: https://doi.org/10.26911/theicph.2018.05.03

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