The Japanese certainly know how to live long lives. They also have a remarkably different cuisine than the western diet. While there are undoubtedly many foods and delicacies of Japanese culture that we wouldn’t go anywhere near, we also tend to indulge in some of their more well known treats—who doesn’t like a good sized selection of sushi?

While that western version might not be of the same standard as an authentic Japanese version, something can be said for making Japanese food a more common occurrence in your life. A new study has found a link between the longevity of the Japanese and their eclectic—yet healthy—tastes:

In accounting for all causes of death, higher food guide scores (and thus better diets) were associated with a 15 percent lower risk of all-cause death. This was also true for some cause-specific mortality — cardiovascular disease and cerebrovascular disease (e.g. strokes) and there were mixed results about the decreased risk of death from cancer. It was significant for men, but not for women.

“Our findings, together with previous reports,” the authors concluded, “suggest that a dietary pattern of high intake of vegetables and fruits and adequate intake of fish and meat can significantly decrease the risk of mortality from cardiovascular disease in East Asian populations, particularly from cerebrovascular disease.”

Perhaps this type of cuisine should become more of a staple of our diets too. Check out the full post for more details on the study.

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