Wilcox (2007) compared age-adjusted mortality of Okinawans versus Americans and found that, during 1995, an average Okinawan was 8 times less most likely to pass away from coronary heart problem, 7 times less most likely to die from prostate cancer, 6. 5 times less most likely to die from breast cancer, and 2. 5 times less likely to pass away from colon cancer than a typical American of the same age.
Because then, dietary practices have been shifting towards Western and Japanese patterns, with fat consumption rising from about 6% to 27% of overall caloric intake and the sweet potato being supplanted with rice and bread. This shifting pattern has also accompanied a reduction in durability, where Okinawans now have a lower life span than the Japanese average.
This plant, like much of the plant from the island, is abundant in protein, amino acids and minerals such as iodine. Another seaweed frequently eaten is wakame. Like konbu, wakame is rich in minerals like iodine, magnesium and calcium. Seaweed and tofu in one form or other are eaten every day.
It has been noted throughout history, particularly in South Asia for its supposed health advantages. The Okinawan use turmeric as a spice and also as tea. Overall, the diet leads to many advantages seen amongst individuals of Okinawa. These include little weight gain with age, low BMI throughout life, and low danger from age associated illness.