Shaw Watanabe1, Azusa Hirakawa1 Shoiichi Mizuno1 Shu Wakino2 and Keika Adachi2
1Life Science Promoting Association, Japan
2Keio University, School of Medicine, Japan
*Corresponding Author: Shaw Watanabe, Life Science Promoting Association, Japan.
Received: February 21, 2020; Published: February 28, 2020
The relationship between food and health has long been discussed since the Greek era and ancient times in China. In the latter half of the 19th century, the relationship between nutrient deficiency and disease began to be linked, and in the latter half of the 20th century, excessive intake of fat and meat to cause obesity, and pandemic increase of lifestyle related diseases became a serious problem worldwide. In the 21st century, the balance of nutrients is expected to keep healthy longevity. Although modern nutrition has an epidemiological approach, short-term studies cannot reveal a true link. We have to observe 20-30 years to know the real effects of dietary life habit.
Nutrition has changed dramatically over the past decade, such as carbohydrate restricted diet, high fat diet, egg and cholesterol, omega-3, omega-6 fatty acid ratio, etc. What is really necessary for healthy longevity? Japanese longevity is related to the long dietary habit, especially by brown rice eating and fermented soy products. In particular, Ishizuka's way of consuming brown rice and vegetarian diet (macrobiotics) has been re-evaluated. Comprehensive approach to each person by tailor-made nutrition is necessary to invite people to do better dietary practice.
Keywords: History of Nutrition; Energy Source; Energy Expenditure; High Protein Diet; Renal Failure; Brown Rice; Medical Rice; Spiritual Life
Citation: Shaw Watanabe., et al. “What Should We Eat for Healthy Longevity? Necessity of Tailor-Made Nutrition". Acta Scientific Nutritional Health 4.3 (2020): 122-126.
Copyright: © 2020 Shaw Watanabe., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.