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Japanese Diet Linked With Increased Longevity

Sticking to Japanese diet protects the heart, and is thus associated with longer life, says a study published in The BMJ.

Japanese diet

Japanese diet might be the answer to the growing problem of cardiovascular diseases. A team of researchers at the head of which was Kayo Kurotani from the National Centre for Global Health and Medicine in Tokyo came to this conclusion after analysing the adherence level of 36,624 men and 42,920 women to a set of Japanese food guidelines known collectively as the Japanese Food Guide Spinning Top. The diet has been linked with increased longevity among Japanese because of a decrease in mortality risk pertaining to cardiovascular diseases, with a special emphasis on strokes.

The food guide was released back in 2005 by the Ministry of Health of the country. It is in the form of a pictorial schema that illustrates the required balanced consumption of certain food items ranging from fruits and dairy products, to fish and meat, and vegetables and grains.

The participants of the study had no recorded history of heart disease, stroke, cancer, or chronic liver disease. The researchers conducted a follow-up of them for 15 years. Both males and females scoring higher as to their level of adherence to the food guide had a 15% lower total mortality rate over the 15 years. This is said to be the result of a lower mortality rate from cerebrovascular disease.

The authors of the paper, therefore, conclude that the balanced intake of “energy, grains, vegetables, fruits, meat, fish, eggs, soy products, dairy products, confectionaries, and alcoholic beverages” leads to a lower risk of death from heart diseases, thereby preserving longevity.


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