Japanese food culture and human health – what we can learn from Japan

Abstract

Japan leads the world in life expectancy and the number of years people live in good health on average. Epidemiological studies have shown that the relatively high consumption of seafood, soy-based foods and green tea in Japan may have beneficial effects on health and longevity. In addition, low intake of red meat, milk and dairy products, sugar and sweeteners, and high intake of seafood, plant-based foods and sugar-free beverages are associated with relatively low mortality from cancer and ischaemic heart disease and a low prevalence of obesity. Avoiding obesity appears to be a key dietary factor in maintaining good health. The increasing use of highly processed foods in Japan is a cause for concern. Consumption of a wide variety of mainly fresh and unprocessed foods is inversely associated with all-cause mortality and may be a significant factor in public health.