What are the characteristics of Okinawan food culture; the island with the worlds longest life expectancy?
From: Asia Pacific Journal of Clinical Nutrition
- Sho, H., 2001. History and characteristics of Okinawan longevity food. Asia Pacific Journal of Clinical Nutrition 10, 159–164.
- The paper is an observational study of island inhabitants
The paper is an observational study of island inhabitants
- The paper claims that there are three main characteristics of Okinawan longevity food; 1, ‘infused medicine’, which means a concoction (broth) of the foodstuff as an herbal medicine. 2, chimu and shinji, a concoction of pig’s liver and vegetables such as island carrot or garlic, the broth of which is given to people when they are sick, or a combination of a freshwater fish such as kuiyu (carp) and taiyu (bream), and nigana (a bitter vegetable) made into a broth. 3, uses combinations of foodstuffs found very close to hand and incorporates them into the everyday diet. For instance, ichouba (fennel, effective as an antitussive and a perspirant in colds, and as a stomachic) is used to take away the smell from fish soup.
- However, foods that are consumed in high quantities include pork, sweet potato, Konbu (sea weed) and tofu.
- As per the results section
- Its important not to look over the facts that the island has a very low salt intake, remove saturated fats from their meat, eat large amounts of leafy veg, eat plenty of fish and live in a clean costal climate.
- Okinawa has the highest live expectancy in Japan, which in turn has the highest life expectancy in the world – mean age of 82.6 years