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enhancing the scientific basis for public health decision-making |
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Nutrition and Health Research
Committee
【Japanese Dietary Habit and Obesity Task Force】 |
| Task
Force Objectives |
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1.
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Japan is said to have a smaller
proportion of obese people compared to other industrialized
countries, and one of the reasons is thought to be dietary habits.
Using the findings of the Obesity Task Force as a basis, the
Japanese Dietary Habit and Obesity Task Force aims to carry
out further surveys and research into the relationship between
obesity and the unique Japanese food culture. Moreover, the
task force seeks to investigate the relationship between lifestyle-related
diseases and dietary habits. |
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2.
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The task force aims to propose
obesity countermeasures for Japan and the world, based on the
results of its surveys and research. It will disseminate information
from an obesity prevention standpoint, concerning dietary education
being undertaken by the Japanese government. Also, it aims to
contribute to the promotion of obesity countermeasures worldwide
in conjunction with the ILSI headquarters and regional branches.
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| Main
Activities To Date |
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In order to achieve the objectives
above, the following three working groups have been established.
Activities are carried out mainly on the working group level,
and every April a combined meeting is held to check on progress
made and to share issues. Further details are given below under
the activity descriptions for each working group. |
| Future
Activities |
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The activities of the three working
groups will continue. A meeting to report interim results will
be held in fiscal 2007, or lectures (seminars) will be given
by relevant professors. |
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| Variety of
Traditional Fermented Foods Working Group |
| Working
Group Objectives |
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One of the features of Japanese
food culture is its variety of fermented foods. This working
group seeks to examine the difference between fermented foods
in Japan and the West, by investigating them from various angles.
The working group also aims to examine the relationship of these
foods to obesity. |
| Main
Activities To Date |
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1.
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Interviews were carried out with
experts on fermented foods. In addition to obtaining their opinions
on the relation between obesity and fermented foods, advice
was sought on ways to investigate this topic. |
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2.
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A rough distribution map was prepared
on fermented foods worldwide, and it was used as a reference
material to ascertain the features of each country's dietary
habits. |
| Future
Activities |
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As a result of the investigation
above, it was determined that the variety of fermented seasonings
was one feature of Japan's fermented food culture. Therefore,
investigation will be continued on the relation between portion
quantity and obesity, from the perspective of umami (savory)
ingredients and the level of meal satisfaction. |
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| Dietary Fats
Working Group |
| Working
Group Objectives |
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Although Japan is said to have
a smaller proportion of obese people compared to other industrialized
countries, the Japanese government is working on obesity countermeasures
inside Japan. Many people believe that obesity is caused by
fatty foods. Although an excessive intake of fat will lead to
obesity, fat is also important nourishment both nutritionally
and emotionally (contributing to taste satisfaction).
The aim of the working group is to investigate the relationship
between obesity, the amount and quality of fats in the diet,
and taste satisfaction. An ideal quantity and quality of fat
intake for people in Japan (eating Japanese food) will also
be proposed. |
| Main
Activities To Date |
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Along with Westernization, Japanese
eating habits have been changing from a traditional diet based
mainly on starch, to one high in fat. Based on the hypothesis
that an increase in fat intake and a change in the types of
fats consumed is one of the causes of greater obesity and lifestyle-related
diseases in Japan, interviews were carried out with fat researchers
or physicians. They were asked for their opinions on the relationship
between obesity and fat intake in the modern Japanese diet,
in order to investigate research trends and the approaches of
academia and industry. |
| Future
Activities |
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1.
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The following will
be investigated: |
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(1)
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Changes in fat intake and in the
obesity rates |
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(2)
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Epidemiologic investigation report
on fat intake and obesity |
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(3)
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Why high-fat food is preferred:
Deliciousness of fat or habit |
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(4)
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Relationship between fat intake
and exercise |
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(5)
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Affect of fat types on obesity |
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2.
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The relationship between
obesity and fat intake will be summarized based on the investigation
results. |
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3.
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An ideal quantity and
quality of fat will be proposed for the modern Japanese diet |
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| Pattern of
Dietary Intake Working Group |
| Working
Group Objectives |
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The Pattern of Dietary
Intake Working Group aims to verify the following hypotheses
to explain why Japan has a lower rate of obesity than other
industrialized countries. |
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(1)
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The Japanese eat less food and
intake fewer calories than people in the West |
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(2)
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The Japanese concept of a serving
size is smaller |
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(3)
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The protein-fat-carbohydrate (PFC)
balance in the Japanese diet prevents obesity |
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| Main
Activities To Date |
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This working group decided to first
ask an expert for opinions, and visited Dr. Yoshiike of the
National Institute of Health and Nutrition. Dr. Yoshiike told
the working group about the international joint research of
the INTERMAP nutritional investigation, as a source of practical
data on intake quantities. The working group decided to use
this INTERMAP study data as the basis for testing the hypotheses
above. Afterwards, the working group visited Dr. Okayama of
the National Cardiovascular Center in Osaka, who was a member
of the INTERMAP study. It was decided that a joint-research
system would be used for this investigation. |
| Future
Activities |
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In order to access the database
of the INTERMAP study, and in consideration of the geographical
locations, it is being proposed that Dr. Okayama come to Tokyo
and use the research facilities of his joint research partner,
Dr. Yoshida, at the National Institute of Health and Nutrition.
However, the following domestic data must first be analyzed. |
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(1)
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Relationship between body mass
index (BMI), and the number and total quantity of food items
and meals consumed in a day |
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(2)
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Relationship between BMI and the
quantity of soup consumed |
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(3)
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Relationship between BMI and
the ratio of calories consumed in the morning, afternoon, and
evening |
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(June 2007)
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