By Dr. Alan C. Logan, ND, FRSH

One of the largest nutritional experiments ever to be conducted, otherwise known as the rapid Westernization of the traditional Japanese diet, is occurring at a rapid pace. In the last 30 years the Japanese have seen massive increases in the consumption of sugars, red meat, animal fats, vegetable oils and fried white potato. Intake of rice, pulses and the common staple of sweet potato has dropped considerably among the Japanese. The per capita supply of vegetables has also seen a decline in the last 30 years.

While the Japanese are still the longevity champions of the world, and do generally live to old age with a higher quality of life than Western counterparts, there are some major problems developing. The Japanese have had an alarming rise in chronic diseases, particularly those with an inflammatory component. With the exception of young metropolitan women, the Japanese are a population putting on weight, and they have a propensity to gain weight in the abdominal region – the worst place one can gain weight due to the associated health risks and the secretion from abdominal fat cells of inflammatory chemicals and free radicals. The cholesterol levels between Japanese children is now only marginally different, gone are the days when there were significant differences in cholesterol levels and other markers of cardiovascular disease between Japanese and American men. For any medical doctor who cannot see the influence of nutrition on genetics, they need only look at what is happening in modern day Japan as a result of marked dietary changes. There is no question that the Japanese are now a taller and larger group than they were just 40 years ago, largely as a result of nutritional influences on genetic expression. These same nutritional influences are now at work promoting the genetic expression of chronic diseases. As waist circumference increases, so too is the frequency of chronic disease - from Crohn’s disease to cardiovascular disease, from arthritis to diabetes, there have been marked increases since the massive changes in the Japanese diet.

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Given that nutrition can influence the brain and behavior, one would also imagine that the massive dietary changes might be associated with brain-related conditions. In fact there have been some alarming trends in the behavior of young children and teens in school and increases in the diagnoses of conditions such as depression, attention deficit/hyperactivity disorder (ADHD), anxiety and autism among Japan’s youth. There has also been a huge increase in crime over the last 20 years. Could the changing Japanese diet be one part of the puzzle? It is very likely. The fast-food invasion from the West has been like a modern-day small pox epidemic brought in by foreigners.

 It is the younger generations of Japanese that have jumped to the fast-food, Western choices, while the older generations still maintain the traditional diet. Research published in the journal Public Health shows that the rates of neurological conditions have not seen a huge increase in Japan just yet – but it’s too early to tell because those most influenced by the Western diet are not yet at old age. The new studies showing that dietary fat and other nutrients can influence intelligence, behavior and the risk of neurodegenerative diseases suggest that if the Westernization of the traditional Japanese diet is not curtailed soon, there will be enormous social and economic consequences for this incredible nation.

The health promoting aspects of the Japanese diet still include –

1. Fish and seafood
2. Green tea
3. Fermented soy products
4. Black and white sesame
5. Mushrooms
6. Seaweeds
7. Tremendous variety of deeply colored foods.

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Collectively, these dietary items can play an enormous role in health and longevity. As far as the green tea goes, in Japan a special kind of green tea is revered for its taste and health properties. This premium green tea called matcha green tea is rich in antioxidants chemicals called catechins. Matcha green tea is packaged as a fine powdered tea so 100% of the leaf is consumed when taken at the traditional tea ceremony. Today, matcha is mixed into a variety of foods to provide a unique taste and to promote health.

Black sesame seeds are another underestimated antioxidant food. Sesame seeds contain a fibrous component called sesame lignans that can lower bad (LDL) cholesterol, help to enhance the antioxidant activity of vitamin E, and preserve the important omega-3 fatty acid levels. A number of studies have shown that black sesame seeds, popular in Japan, are even more effective than white sesame at protecting cells against damage from oxidative stress. Matcha green tea and black sesame paste rich in fiber and antioxidants are available from Asian grocery stores and www.kenkonutrition.com

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