The role of the Japanese traditional diet in healthy and sustainable dietary patterns around the world

Nutrients

Volumn 10, Issue 2, 2018, Pages

  Gabriel, Ana San ^a   Ninomiya, Kumiko ^a   Uneyama, Hisayuki ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

Dietary guidelines; Glutamate; Healthy dietary patterns; Japanese cuisine; Taste; Taste receptors; Traditional diets; Umami; Vegetables; Washoku

Indexed keywords

ADENOSINE PHOSPHATE; CATECHIN; CD36 ANTIGEN; DOCOSAHEXAENOIC ACID; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; EPITHELIAL SODIUM CHANNEL; EXTRA VIRGIN OLIVE OIL; FLAVANOL DERIVATIVE; GUANOSINE PHOSPHATE; ICOSAPENTAENOIC ACID; INOSINE PHOSPHATE; LONG CHAIN FATTY ACID; PHENYLTHIOUREA; POLYCYSTIN 1; POLYCYSTIN 2; PROPYLTHIOURACIL; VANILLOID RECEPTOR 1;

BITTER TASTE; CARDIOVASCULAR DISEASE; COOKED FOOD; DIETARY INTAKE; DISEASE PREDISPOSITION; ECONOMIC DEVELOPMENT; ENVIRONMENTAL IMPACT; FEEDING BEHAVIOR; GENETIC VARIATION; HEALTHY DIET; HUMAN; JAPANESE (PEOPLE); LIFESPAN; METABOLIC SYNDROME X; NOTE; NUTRITION; SATIETY; SATIETY RESPONSE; SINGLE NUCLEOTIDE POLYMORPHISM; SODIUM APPETITE; TASTE BUD; UMAMI; URINARY EXCRETION; CLASSIFICATION; CULTURAL ANTHROPOLOGY; DIET; ENVIRONMENTAL PROTECTION; FOOD; JAPAN;

CONSERVATION OF NATURAL RESOURCES; CULTURE; DIET; FOOD; HUMANS; JAPAN;

EID: 85041575353     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10020173     Document Type: Note

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