Abstract

 The relationship between diet and health is a field that requires more research in an ultra-aging society. A questionnaire survey was conducted, to compare groups of brown rice and natural foods eaters, with residential population to clarify the relationship between the brown rice eaters and obese people. The total number of respondents was 7183. The odds ratio to be obesity was 1.67 among white rice eaters, while it was 0.48 among brown rice eaters.
 The consumption of food items as side dishes showed a characteristic trend among white rice eaters, while it was 0.48 among brawn rice eaters. Brown rice eaters consumed significantly more carrots, green yellow vegetables, burdock, lotus roots, pumpkin, sweet potatoes, yam, sesame, salty plum pickles (umeboshi), peanut, chestnut, mushrooms, dried mushrooms (shiitake), sea weed (nori, konbu), red bean (azuki), and soy milk. They did not consume meat and fish, but soy protein and other plant protein substituted to meat and fish.
 The polished white rice eaters of obesity group preferentially consumed sweet bread, broccoli, bell pepper, eggplant, banana, grapefruit, red meat fish like tuna, beaf, cow and pig meat, egg, dairy products, sugar, and mayonnaise. They also consumed coffee and soft drinks, chocolate, cakes, ice cream and jelly.
Brown rice contains many functional ingredients that have various effects on physiological functions, such as innate immunity, recognition, etc., so these should be effective in aging and post corona society.

Keywords: Brown Rice; Obesity; Dietary Habits; Life Habits; Functional Ingredient

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Citation

Citation: Shaw Watanabe., et al. “Dietary and Life Habits of Obesity and Brown Rice Eaters among Genmai Evidence for Nutritional Kenko Innovation (GENKI) Study I and II".Acta Scientific Nutritional Health 4.8 (2020): 21-32.

Copyright

Copyright: © 2020 Shaw Watanabe., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.