World Journal of
Pharmaceutical and Life Sciences

AN EVIDENCE-BASED JAPANESE FOOD QUALITY FROM THE STANDPOINT OF HEALTH PREFERMENT, DISEASE PROTECTION AND LONGEVITY EXTENSION: A COMPREHENSIVE REVIEW STUDY WITH A HOPE FOR A GLOBAL HEALTH ELEVATION

Eiichi Akaho*

ABSTRACT

Pharmacy, medicine, and food science are all aimed not only to cure and prevent various diseases but also to enhance the health status of the human beings. Japan is rated number one in the life longevity survey and healthy life longevity survive in the world according to the latest data. The all-cause mortality rate in Japan is the lowest in the world. On the other hand, Japan won the first food culture registrations with the United Nations Educational, Scientific, and Cultural Organization on the representative list of the intangible cultural heritage in 2013. Japanese diet is characterized by high consumption of fish, mushroom, sea vegetables, soybean products, and a variety of vegetables. At the same time, Japanese diet is paid great regard to taste and visual art. It is important to represent various Japanese food items pictorially. A certain literature states that Japanese food contribute to lead their healthy life and there may be a link between Japanese diet (washoku) and longevity of the people in Japan. However, there is no reports to verify this statement from the stand point of evidence-based facet. Taking into consideration the above-mentioned attributes the current study was conducted. As conclusion, special attention should be paid to the fact that dietary effect contributes significantly outstanding outcomes of health-related statistics in the world. Many species exit within each food group in Japan, and it is beneficial to eat as many food species as possible. Unique food items distinctive to Japan play characteristic roles in health benefit and palatability. The author sincerely wish that the Japanese diet contributes to achieve the health eminence of the people in the world.

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