Identification of Characteristic Components and Foodstuffs in Healthy Japanese Diet and the Health Effects of a Diet with Increased Use Frequency of these Foodstuffs

Abstract

By modifying the 1975 diet, it was possible to make a diet with more benefit.

Abdominal Fat in Individuals with Overweight Reduced by Consumption of a 1975 Japanese Diet: A Randomized Controlled Trial

“…Fish, fruits, vegetables, seaweed, soybean foods, soup stock, and fermented seasoning contain many of the components described here. The significant health benefits associated with the intake of diets with enhanced levels of these foodstuffs have been demonstrated . Therefore, our study’s findings may be a reflection of the results of these studies.…”

“…With regard to foodstuffs and condiments , in our recent study—in which we recreated the JDs from 1960, 1975, 1990, and 2005 and simultaneously measured the components with a mass spectrometer to analyze the major components—leucine, tyramine, daidzein, stearidonic acid, glycitein, arachidonic acid, isoleucine, boron, chromium, catechin, pyridoxamine, naringin, and histidine were identified as the characteristic components of the 1975 JD. Diets enhanced with foodstuffs that included these components provided greater health benefits than diets before such enhancement . The consumption of leucine was shown to reduce the development of mitochondrial dysfunction and metabolic disorders and suppresses high‐fat diet–induced adiposity .…”

“…Moisture levels were measured by vacuum‐oven drying, and those of ash were measured by the direct ashing method. Carbohydrate levels were calculated by subtracting the amount of fat, protein, moisture, and ash from the total amount . Energy levels were calculated using energy conversion coefficients from nutritional evaluation standards (protein: 4 kcal/g, fat: 9 kcal/g, and carbohydrate: 4 kcal/g).…”

The 1975 Japanese diet has a stress reduction effect in mice: search for physiological effects using metabolome analysis

“…Ionic and lipophilic low molecular weight compounds in serum were analyzed using CE-TOFMS and LC-TOFMS, respectively. Serum from the 1960, 1975, 1990, and 2005 groups was pooled in equal volume from each mouse and preprocessed for CE-TOFMS analysis [6,7]. Approximately 30 μL of pooled serum was dissolved in 500 μL of methanol containing 50 μM internal standard (H3304-1002, HMT) at 0 °C to inactivate enzymes.…”

Fermented Soybean Suppresses Visceral Fat Accumulation in Mice

“…All animal procedures were performed in accordance with the Animal Experiment Guidelines of Tohoku University, and the animal protocol was approved by the Animal Use Committee at Tohoku University (2016AgA-009). [23] Male C57BL/6J mice (11 weeks old) were obtained from Clea Japan (Tokyo, Japan). The mice had access to their respective diet and distilled water ad libitum in a temperature-and humidity-controlled room with a 12/12-h light/dark cycle.…”