Nutrition, Diet, and Anti-aging: The History of Nutrition Science in Japan and Anti-aging

Japan adopted German medicine during the Meiji era and ousted traditional Chinese medicine [1]. The study of physiology and biochemistry, such as energy metabolism, protein amino acid metabolism, and digestion, greatly advanced at the end of the nineteenth century. Tadasu Saeki, who studied at Yale University, proposed the concept of “nutrition science” based on his experiences upon returning to Japan, and in 1920, he established the National Institute of Nutrition. The term Nutrition originates from the Greek word meaning “to nourish,” sharing the same root as the word nurse. Saeki’s nutrition science made significant contributions to improving the nutrition of the Japanese people, but it was not recognized as a discipline and was taught in home economics departments as a subject for women. Even now, there is no nutrition science in medical education, and the training of dietitians is based in home economics departments. On the other hand, Japan has had the concept of dietary health since the Heian period. The “Yojokun” written by Ekiken Kaibara during the Edo period became a long-read classic. In the Meiji era, Sagyen Ishizuka, who became the army’s pharmaceutical supervisor, advocated brown rice vegetarianism and the concept of “Shindo-Fuji,” and formed the Shoku-Yo-Kai. This trend was passed on to Kenzo Futaki and Joichi Sakurazawa and is active as the Japan Comprehensive Medical Association and Macrobiotics. Brown rice vegetarianism became a national movement before the war. With the longevity of the population in the 2000s, the limitations of Western medicine have become apparent. Home medical care has become important in the medical system, and individualized medicine and integrated medicine that emphasize dietary habits to maintain high patient QOL are increasing within the Anti-Aging Medical Society [2].