Hubungan Pola Makan Tradisional Jepang dengan Longevitas dan Risiko Penyakit Kronis
(Tinjauan Literatur)
DOI:
https://doi.org/10.59680/ventilator.v4i1.2704Keywords:
Chronic Diseases, Life Expectancy, Literature Review, Longevity, Public HealthAbstract
Increasing life expectancy is one of the important indicators of successful public health development. Japan is known as one of the countries with the highest life expectancy globally, which is often associated with its traditional dietary patterns. The traditional Japanese diet is characterized by high consumption of fish, vegetables, seaweed, soy-based products, and green tea, combined with low intake of saturated fats and processed foods. This study aimed to examine the relationship between traditional Japanese dietary patterns, longevity, and the risk of chronic diseases based on scientific literature. A literature review approach was applied by analyzing relevant studies from academic databases focusing on dietary characteristics, longevity factors, and associations between diet and chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. The findings indicate that traditional Japanese diets provide health benefits through high intake of dietary fiber, omega-3 fatty acids, antioxidants, vitamins, and minerals. Research evidence suggests that adherence to this dietary pattern is associated with longer life expectancy, reduced cardiovascular mortality, and lower risks of metabolic and degenerative diseases. Balanced portions and minimal food processing also contribute to maintaining overall health. In conclusion, traditional Japanese dietary patterns have a positive relationship with longevity and may serve as an effective strategy for health promotion and chronic disease prevention.
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