The features in Japanese diet is high intake of soy food, vegetables, fish, and green tea, and so on. Especially, traditional Asian diets contain several types of processed soy products; Natto (soybeans fermented with Bacillus subtilis), miso (soybeans fermented with Aspergillus oryzae), tofu (soybean curd), and abura-age (fried tofu) are widely consumed in Japan. Additionally, cruciferous vegetables, namely cabbage, Chinese radishes, and leaf mustard, are abundant sources of isothiocyanates, which exhibit health benefits. We have conducted JPHC Study (Japan Public Health Center –based prospective Study) which is consisted of 140,000 registered residents aged 40-69 years within 11 public health center areas nationwide in 1990-94. The subjects have been followed for vital status and the occurrence of cancer and other diseases. We have examined the association between diet and lifestyle-related disease and the incidence of or mortality from cancer and other diseases. JPHC Study showed that intake of fermented soy products is associated with the risk of high blood pressure, cardiovascular disease and mortality. We also showed the cruciferous vegetables is associated with a lower risk of mortality. Moreover, adhering to the Japanese diet was associated with a decreased risk of all-cause and CVD mortality in JPHC Study. Japanese diet may partly explain why Japanese had the world's longest average life expectancy.

Japanese diet and lifestyle-related diseases in Japan

ACS Fall 2021

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