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Link to original content: https://pubmed.ncbi.nlm.nih.gov/29401650
The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World - PubMed Skip to main page content
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. 2018 Feb 3;10(2):173.
doi: 10.3390/nu10020173.

The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World

Ana San Gabriel  1 , Kumiko Ninomiya  1 , Hisayuki Uneyama  1
Affiliations

The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World

Ana San Gabriel et al. Nutrients. .

Abstract

As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of "empty calories" or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets. The increasing recognition that each individual has specific needs depending on age, metabolic condition, and genetic profile adds complexity to general nutritional considerations. If we were to promote the consumption of low-energy and low salt but nutritious diets, taste becomes a relevant food quality. The Japanese traditional diet (Washoku), which is characterized by high consumption of fish and soybean products and low consumption of animal fat and meat, relies on the effective use of umami taste to enhance palatability. There may be a link between Washoku and the longevity of the people in Japan. Thus Washoku and umami may be valuable tools to support healthy eating.

Keywords: Japanese cuisine; Washoku; dietary guidelines; glutamate; healthy dietary patterns; taste; taste receptors; traditional diets; umami; vegetables.

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Conflict of interest statement

The authors are employees of Ajinomoto Co., Inc., which is a major producer of umami seasonings.

Figures

Figure 1
Figure 1
The basic structure of Washoku, comprised of one soup, cooked rice, and three side dishes, deliciously prepared with dashi stock as accompaniment for the rice.
Figure 2
Figure 2
Traditional diets are usually associated with longevity and lower morbidity and mortality, but they are not as palatable as “Western diets”. Taking into account data on taste sensitivity in personalized nutrition, together with the better understanding of food consumption behavior, can ensure a better adherence to nutritional interventions.
See this image and copyright information in PMC

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