Japanese cuisine and its health benefits: food bioactives, dietary features, and public health

Abstract

Japan has the highest life expectancy and healthy life expectancy in the world. Interest in Japanese cuisine has increased globally due to its potential health benefits. The Japanese diet has been reported to reduce total mortality and extend disability‐free survival time. Epidemiological studies have shown that relatively high consumption of seafood, soy‐based foods, miso soup, and green tea in Japan may promote health and longevity. A low intake of red meat, milk, dairy products, sugar, and sweeteners is associated with low mortality rates from cancer and ischemic heart disease, as well as a low prevalence of obesity. Avoiding obesity appears to be a key factor in maintaining good health. Given the conflicting findings regarding the potential links between specific foods, dietary habits, and health and longevity, the composition of the typical Japanese diet may be of secondary importance, and its modest daily food energy intake may provide the greatest benefit. Japan's low incidence of chronic overeating, combined with a relatively high level of physical activity, is reflected in its low obesity rates. Japan has implemented various public health policies to support these lifestyle aspects.