Food Categories for Breakfast and Mental Health among Children in Japan: Results from the A-CHILD Study by Yukako Tani, Aya Isumi, Satomi Doi, Takeo Fujiwara

“…Foods eaten for breakfast were reported by the children each morning for 7 consecutive days, and defined according to the food categories in the Japanese Food Guide Spinning Top. Child mental health was assessed by caregivers using the Strength and Difficulties Questionnaire. …”
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Raman Fingerprints of Rice Nutritional Quality: A Comparison between Japanese Koshihikari and Internationally Renowned Cultivars by Giuseppe Pezzotti, Wenliang Zhu, Yuuki Hashimoto, Elia Marin, Takehiro Masumura, Yo-Ichiro Sato, Tetsuya Nakazaki

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Reddening of the Unicellular Green Alga <em>Euglena gracilis</em> by Dried Bonito Stock and Intense Red Light Irradiation by Kyohei Yamashita, Ryusei Hanaki, Ayaka Mori, Kengo Suzuki, Tatsuya Tomo, Eiji Tokunaga

“…This study confirms for the first time that the significant red coloration of <i>Euglena gracilis</i> is induced by bonito stock (BS), a traditional Japanese food, and intense red light exposure (605~660 nm, 1000~1300 µmol photons/m²/s). …”
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The Value Chain of Locally Grown Japonica Rice in Mwea, Kenya by Mamoru Watanabe, Yutaka Sumita, Issaku Azechi, Kengo Ito, Keigo Noda

“…Through interviews with Japanese restaurants, Japanese food stores, and consumers as well as interviews with stakeholders in the value chain the market price, consumer acceptability, and profitability of locally grown japonica rice were determined. …”
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A rare case of Bacillus subtilis variant natto-induced persistent bacteremia with liver and splenic abscesses in an immunocompetent patient by Tetsuro Amemiya, Kiyofumi Ohkusu, Miku Murayama, Tomokiyo Yamamoto, Naoya Itoh

“…Bacillus subtilis var. natto, a low-pathogenic bacterium used in the traditional Japanese food ''natto'' (fermented soybeans), has rarely been reported as a pathogen of infectious diseases in humans. …”
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Nattokinase (Bac s 1), a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto by Kayoko Suzuki, Masashi Nakamura, Nayu Sato, Kyoko Futamura, Kayoko Matsunaga, Akiko Yagami

“…Background: Immediate allergy caused by natto, a popular Japanese food prepared by fermenting soybeans with Bacillus subtilis var. natto, has been reported. …”
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Amino acid and fatty acid profiles of the average Japanese diet: Fusion of the National Health and Nutrition Examination Survey and the Food Composition Database by Ayari Tsumura, Hisami Yamanaka-Okumura, Hana Kawakami, Shiori Yamamoto, Mayu Oura, Hirokazu Ohminami, Masashi Masuda, Yutaka Taketani

“…The estimated AA and FA intakes of actual diets were calculated by tying the Japanese Food Composition Table, seventh Revision, to approximately 1,500 foods in the food group table, for which inputs are published by category and multiplied by the intake. …”
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Polyamine-Rich Diet Elevates Blood Spermine Levels and Inhibits Pro-Inflammatory Status: An Interventional Study by Kuniyasu Soda, Takeshi Uemura, Hidenori Sanayama, Kazuei Igarashi, Taro Fukui

“…To test the effects of increased polyamine intake by humans, 30 healthy male volunteers were asked to eat polyamine-rich and ready-to-eat traditional Japanese food (natto) for 12 months. Natto with high polyamine content was used. …”
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Japanese-Style Diet and Cardiovascular Disease Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies by Masayuki Shirota, Norikazu Watanabe, Masataka Suzuki, Masuko Kobori

“…This systematic review and meta-analysis elucidate the effects of the Japanese-style diet and characteristic Japanese foods on the mortality risk of cardiovascular disease (CVD), cerebrovascular disease (stroke), and heart disease (HD). …”
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Processing Alaska Pollock Protein (<i>Theragra chalcogramma</i>) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker <i>fa/fa... by Natsuka Takada, Ryota Hosomi, Kenji Fukunaga

“…Fish paste products such as kamaboko (KB) are traditional Japanese foods prepared from fish meat. The health-promoting properties of fish proteins and their lysates include improving glucose and lipid metabolism. …”
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Dietary Acrylamide Intake and the Risk of Hematological Malignancies: The Japan Public Health Center-Based Prospective Study by Ling Zha, Rong Liu, Tomotaka Sobue, Tetsuhisa Kitamura, Junko Ishihara, Ayaka Kotemori, Sayaka Ikeda, Norie Sawada, Motoki Iwasaki, Shoichiro Tsugane, for the JPHC Study Group

“…A food frequency questionnaire that included data on acrylamide in all Japanese foods was used to assess dietary acrylamide intake. …”
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Dietary Approaches to Stop Hypertension via Indo-Mediterranean Foods, May Be Superior to DASH Diet Intervention by Ram B. Singh, Fatemeh Nabavizadeh, Jan Fedacko, Dominik Pella, Natalia Vanova, Patrik Jakabcin, Ghizal Fatima, Rie Horuichi, Toru Takahashi, Viliam Mojto, Lekh Juneja, Shaw Watanabe, Andrea Jakabcinova

“…However, there are gaps in knowledge about the role of some Indo-Mediterranean foods and Japanese foods, which have been found to decrease blood pressure (BP) by improving vascular function. …”
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