The Japanese diet of 1975 and health promotion: What can we learn from Japan?

Abstract

Japan has one of the longest life expectancies in the world, which is often attributed to the Japanese diet. While this diet is likely to have contributed to increased life expectancy in the past, the growing popularity of Western food may now be leading to an increase in lifestyle-related diseases in Japan. Evidence from animal and human studies suggests that the Japanese diet in 1975 was healthier and more beneficial for life expectancy than the typical Japanese diet today. Key ingredients in the 1975 Japanese diet that appear to have health benefits include fish, fruit, vegetables, seaweed, soybean products, dashi soup stock, fermented seasonings and green tea. Other distinguishing features of this diet include the 'ichijū-sansai' dining style, which involves a wide variety of ingredients and low intake of sugary beverages. Main nutrient intake in Japan was almost ideal in the 1970s, except for high salt and low calcium intake. Further exploration, development and promotion of the Japanese diet of 1975 is of worldwide interest, as it is a way to maintain good health and delay ageing.