This systematic review and meta-analysis identified prospective cohort studies on Japanese people, including 9 studies on the Japanese-style diet (n = 469,190) and 49 (n = 2,668,238) on characteristic Japanese foods.
They found reduced risk of CVD, stroke, heart disease/ischemic heart disease combined mortality with higher adherence to the Japanese-style diet. Additionally, risk of CVD, stroke, or heart disease mortality reduced with increased consumption of vegetables, fruits, fish, green tea, milk and dairy products, dietary fibre and plant-derived protein. Whereas increased salt consumption elevated risk for CVD and stroke mortality.
Suggesting that a Japanese-style diet and characteristic Japanese foods may reduce CVD mortality. Do these findings support current dietary recommendations?
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