Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 8 Issue 4

Effects and Safety of the 7th Diet of Original Macrobiotics

Koshu Okada1, Sayaka Takahashi1, Tomomi Nokawa1, Tomoko Akiyama1, Kayo Ryuto1, Shoichi Mizuno2 and Shaw Watanabe3

1Japan Macrobiotic Association, Osaka, Japan
2National Cancer Center East Hospital, Japan
3Medical Rice Association, Tokyo University of Agriculture, Japan

*Corresponding Author: Shaw Watanabe, Medical Rice Association, Tokyo University of Agriculture, Japan.

Received: March 11, 2024; Published: March 19, 2024

Abstract

In original macrobiotics of Jeorge Osawa includes the seven stages of dietary therapy with genmai (brown rice). Genmai is a multifactorial, complex system, with starch as an energy source, plus about 8% protein, several percent fat, abundant vitamins and minerals, dietary fiber to stabilize intestinal bacteria, and g-oryzanol to lose weight and even control addiction. We tried to clarify the effects and benefits of the Osawa’s highest stage, No. 7 diet for one week by 65 participants. They daily ate 551g genmai rice and 13.3g salt with sesame.
At the end of the diet, 43 (78%) felt better, including handling lighter, sharper, and more efficient, 9 (16%) still felt weak, and 3 (5%) felt no effect, All except one experienced weight loss of 2-3 kg. Pro- and post comparison of laboratory data showed lowered white blood cell count, decreased triglycerides, total cholesterol, HDL cholesterol, and serum amylase. Decreased eGFR (p<0.01) was also present.
While improved bowel movement was a good effects of genmai, reduced eGFR by high salt intake needed caution.

Keywords: Genmai (Brown Rice); no. 7 Diet; Macrobiotic; Bowel Movement; Dietary Therapy; Intervention; Pro and Post-Study

References

  1. Ishida E. “Genmai-Brown Rice for Better Health”. New York: Japan Pub Inc (1989).
  2. Kushi M. “The book of Macrobiotics”. Japan Publications (1977).
  3. Numata I. “The Correct Diet of the Japanese - Ishizuka Sagen's Theory of Food and Dietary Education in the Modern Age”. Kenko Sosho, Tokyo (2012).
  4. Watanabe S., et al. “Food as Medicine the New Concept of Medical Rice”. Advances in Food Technology and Nutritional Sciences Open Journal 2 (2016): 38-50.
  5. Watanabe S. “The Potential Health Benefits of Brown Rice. In; Sustainable Rice Production - Challenges, Strategies and Opportunitie”. IntechOpen, London (2023).
  6. Watanabe S., et al. “Effects of brown rice on obesity: GENKI Study I (Cross Sectional Epidemiological Study)”. Journal of Obesity and Chronic Diseases 1 (2019): 12
  7. Hirakawa A., et al. “The nested study on the intestinal microbiota in GENKI study with special reference to the effect of brown rice eating”. Journal of Obesity and Chronic Diseases 3 (2019): 1-13.
  8. Watanabe S. “Dietary fibers. In; New Insights in Dietary Fiber”. IntechOpen, London (2024).
  9. Masuzaki H and Yabe D. “Discussion Meeting on Care and Treatment of Obesity Syndrome: Latest Approach through Nutrition, Diets, Exercise, Lifestyle Modification and Psychological Aspects”. Nihon Naika Gakkai Zasshi4 (2015): 748-762.
  10. Masuzaki H. “Role of award system in obesity”. Jikken Igaku 34 (2016): 110-114.
  11. Takahashi M., 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 Health8 (2020): 21-32.
  12. Nishimuta M. “Proper consumption of salt”. Clinical and Functional Nutrition4 (2013): 192-196.
  13. Utada I., et al. “Wellness Fasting for Healthy Longevity”. Advances in Food Technology and Nutritional Sciences - Open Journal 3 (2016): 103-109.
  14. Watanabe S., et al. “Ayurveda Treatment (Virechana and Basti) and Changes of Intestinal Microbiota at Phyla and Species Level”. La Prensa Médica Argentina 3 (2021): 319.
  15. Kikuchi K., et al. “Changes in microbiota and short chain fatty acids following 3 month pilot intervention study feeding brown rice balls to healthy volunteers”. La Prensa Médica Argentina 107 (2021): 315.
  16. Watanabe S. “Medical Foods: Beyond the Functional Food Claim". Acta Scientific Nutritional Health2 (2024): 37-40.
  17. Watanabe S., et al. “Food as medicine: The new concept of “medical rice”. Advances in Food Technology and Nutritional Sciences - Open Journal 2 (2016):38-50.
  18. Watanabe S. “A Trap of RCT in Low Protein Dietary Therapy”. Revaluation of Pro-Post Study for Dietary Intervention1 (2023):35-38.
  19. Kikuchi Y and Watanabe S. “Personality and dietary habit”. J Epidemiol 10 (2020): 191-198.
  20. Watanabe S. “Medical Foods: beyond the functional food claim”. Acta Scientifci Nutritional Health2 (2024):37-40.

Citation

Citation: Shaw Watanabe., et al. “Effects and Safety of the 7th Diet of Original Macrobiotics".Acta Scientific Nutritional Health 8.4 (2024): 52-56.

Copyright

Copyright: © 2024 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.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is June 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US