The average life expectancy of Japanese people continues to grow and is known as one of the world's leading longevity.In addition, it is recognized that Japanese people have a long healthy life expectancy, indicating that they can live independently.The reason why Japanese people are healthy longevity is thought to be due to a distinctive diet different from Westerners.Japanese meals "Japanese food" are traditionally used with rice, vegetables, soy, and soy sauce, and seasonings such as miso and soy sauce are traditionally used.It is thought to contain many ingredients that are effective for maintaining health, using a variety of ingredients.In this column, we will focus on our knowledge about the health of Japanese food.
Until now, there have been many examinations in which individual components contained in the characteristic foods of Japanese food have the effect on the living body, but there were no research that comprehensively examined the whole meal menu.It is thought that Japanese food health benefits are consuming a lot of foods that are effective for maintaining health.Therefore, we reproduce the current Japanese food and American food, give rats for a certain period of time, examine the differences in the effects of the living body due to differences in meals, and Japanese food is low stress and consumes energy.He showed that it was useful for promoting and maintaining health [1].
In today's Japanese food, the "Westernization of food" has been advanced due to the influence of Europe and the United States, and the incidence of lifestyle -related diseases is increasing.Therefore, we examined in detail what Japanese food in the era would be beneficial for maintaining health.After preparing a dining menu of various ages and having them eat them for four weeks, they revealed that Japanese food intake in 1975 reduced visceral fat and increased energy consumption. [2]Even in the long -term test, Japanese food in 1975 has an obesity suppression effect, and it also reduces the risk of fatty liver and diabetes, preventing aging from decreasing lipids and carbohydrate metabolism adjustment functions.The risk was reduced and the life was extended, and it became clear that Japanese food around 1975 had high health benefits [3, 4, 5].
A variety of examinations were conducted to find out the factors of Japanese food health in 1975, suggesting that it is difficult to get a good effect with the effect of one ingredient, and the interaction of multiple ingredients is important.I did it.In 1975, Japanese food was more used for beans, vegetables, fruits, algae, seafood, eggs, and fermented seasonings compared to Japanese food of other ages, and had a wide variety of ingredients used.。Therefore, we clarified the characteristics of Japanese food in 1975 based on past research results.The features are classified into five elements as shown in the figure below.
First, I was taking various ingredients little by little in "diversity" (3 or more, including main dishes and side dishes).Second, in the "cooking method", giving priority to "boil", "steamed", and "raw", then "boil", "baked", "fried", and "fried" were modest.Third, in "ingredients", soy products, seafood, vegetables (including pickles), fruits, seaweed, mushrooms, and green tea are actively consumed, and eggs, dairy products, and meat are moderately eaten.I was taking it.Fourth, "Seasoning" used soup stock and fermented seasoning (soy sauce, miso, vinegar, mirin, sake) well, and reduced sugar and salt intake.Fifth, in the format, I was consuming various things based on Ichiju Sanna [staple food (rice), soup, main dish, side dishes x 2].
The diet with the above characteristics was made into 1975 Japanese food, and in order to prove whether it would be useful for humans, we compared and examined the impact on healthy people and mild obese people with modern food.As an experimental 1, we compared the impact of mild obese people to healthy people as experiments 2 with modern food (a meal based on Japanese dietary intake standards).
As an experimental 1, the subject (mild obese persons with BMIs 24 or 30 or less: age 20 to 70 years old) are assigned to modern food group (30 people) and 1975 Japanese food group (30 people), and each meal is one day.I had 3 meals, 28 days.As a result of measurement of various parameters before and after the test period, BMI (physique index) and weight were significantly reduced in the 1975 Japanese food group in 1975, and serum LDL cholesterol, serum hemoglobin A1C, abdominal circumference.The peripheral length has been decreasing, and serum HDL cholesterol has been increasing.
As an experiment 2, the subject (BMI 18.Healthy people with less than 5 or 25: age 20-30 years old) are assigned to modern food group (16 people) and 1975 Japanese food group (16 people), and each meal has 3 meals a day for 28 days.I did it.During the exam period, the exercise of more than one hour a day, three times a week, and measured various parameters before and after the test period, in the 1975 Japanese food group in 1975 compared to modern food groups.Significant reduction of stress and significant increase in motor skills were seen.
From the above, it has shown that the 1975 Japanese food is effective for maintaining human health.It was suggested that if you incorporate the features of Japanese food in 1975 and review your eating habits, it will help you for healthy longevity.In addition, by disseminating the characteristics of Japanese food in this era to society, it can be expected to help food education to review the current diet.Furthermore, it can be expected to appeal to the world as a "Japanese food" that helps prevent aging diseases, which is increasing in an aging society.
References
[1] Takeshi Tsuzuki and others, JapaneseNUTRition and FoodSoCiety, 2008; 61: 255-264.[2] Y.KITANO, T.Continue, Picture T A L., J.Jpn.SoC.NUTR.SCI., 2014; 2: 73-85.[3] Taro Honma, Takeshi Tsuzuki, the Japanese Society of Food Science Engineering.2013; 60: 541-553.[4] k.Yamamoto, T.Continue, Picture T A L.NUTRition.2016; 32: 122-128.[5] Takeshi Tsuzuki, the stomach is retracted by a meal in 1975,+α Shinsho, Kodansha (2015) [6] Takeshi Tsuzuki, Tomoko Watanabe, Shinkaku Publishing (2016) [7] Takeshi Tsuzuki,Super Japanese Food Menu 60 in 1975, Takarajimasha (2016)