Nutritional improvement, cardiovascular diseases and longevity in Japan.
作者信息
Mizushima S, Yamori Y
机构信息
WHO Collaborating Center for Research on Primary Prevention of Cardiovascular Diseases, Department of Pathology, Shimane Medical University, Izumo, Japan.
Nutritional conditions have improved remarkably for the past 40 years in Japan; major improvements are increases in protein intake (69.7 in 1955 to 79.2g/day per capita in '88), and fat intake (20.3 in '55 to 58.3 g/day per capita in '88), both of which are significantly related statistically to the gradual reduction of stroke mortality (r = -0.74, not significant; r = -0.78, p < 0.05) and to a remarkable extension of average life span (r = 0.91, p < 0.01; r = 0.98, p < 0.001) in the Japanese. 2. Average heights of 12-year old male and female children, correlating significantly with these nutritional improvements, are significantly positively correlated with average life spans (men and women respectively; r = 0.97, p < 0.001). 3. Thus, general nutritional improvements among the Japanese are regarded as the major contributory factor to the recent achievement of top-ranked position for longevity in the world.
