The postwar increase in energy intake was mainly due to an increase in the intake of fasts and proteins from animal foods. 5, right) reveals qualitative changes in the diet of Japanese people. ![]() In addition, heart disease and women’s cancer have been on a gradual decline, while men’s cancer began to decline in the mid-1990s.īreaking down the changes in energy intake by the three macronutrients of carbohydrates, fats, and proteins (Fig. 4), there was a marked decrease in infectious diseases such as pneumonia and tuberculosis after the war, followed by a decrease in cerebrovascular disease mortality that is characterized by a sharp decline from a peak in the mid-1960s. Looking at annual trends in age-adjusted mortality (1985 model Japanese population) by cause of death (Fig. live births in 1960 vs 2.0 in 2016) in Japan, the steady increase after the war has been attributed to reduced mortality from major causes in adulthood. Lowest levels are now found in US and Canadian men, whose levels have been declining since the 1980s.Īlthough the increase in life expectancy after World War II is in large part due to the dramatic decrease in infant mortality (30. In men, in contrast, cancer mortality was lowest but rose until the mid-1990s, and then began to decline. Today, ischemic heart disease and cancer in women continue to decline, and remain at the lowest levels. The typical Japanese diet as characterized by plant food and fish as well as modest Westernized diet such as meat, milk and dairy products might be associated with longevity in Japan. This decrease in salt and highly salted foods also seems to account for the decrease in stomach cancer. The decreasing mortality rates from cerebrovascular disease are thought to reflect the increases in animal foods, milk, and dairy products and consequently in saturated fatty acids and calcium, together with a decrease in salt intake which may have led to a decrease in blood pressure. The low mortality rates from ischemic heart disease and cancer are thought to reflect the low prevalence of obesity in Japan low intake of red meat, specifically saturated fatty acids and high intakes of fish, specifically n-3 polyunsaturated fatty acids, plant foods such as soybeans, and nonsugar-sweetened beverages such as green tea. Mortality rates for these diseases subsequently decreased significantly while the already low rates for ischemic heart disease and cancer also decreased, resulting in Japanese life expectancy becoming the longest. ![]() ![]() As recently as the 1960s, life expectancy in Japan was the shortest among the G7 countries, owing to relatively high mortality from cerebrovascular disease-particularly intracerebral hemorrhage-and stomach cancer. In an international comparison of recent mortality statistics among G7 countries, Japan had the longest average life expectancy, primarily due to remarkably low mortality rates from ischemic heart disease and cancer (particularly breast and prostate).
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