HONG KONG — A recent survey conducted by a Japanese television program, Mei-i no The Taikoban on TBS, polled 300 medical professionals across Japan to identify the purportedly healthiest foods, resulting in a surprising ranking where traditional fermented items secured the top slots, often overshadowing more conventional “superfoods” like avocado and broccoli. Natto, a polarizing fermented soybean dish, was voted the ultimate winner, highlighting a strong medical consensus on the benefits of Japanese heritage foods.
The television segment tasked 300 physicians with independently selecting their most beneficial grocery items, yielding a unique list that synthesizes modern nutritional science with ancient dietary staples. The findings offer valuable insights for consumers globally seeking to improve gut health and combat lifestyle diseases.
The Top Three: Fermentation Reigns Supreme
The survey’s most notable finding was the dominance of potent functional foods in the highest echelons of the list.
Securing the number one spot was Natto. Despite its reputation for a pungent odor and slimy texture—which the show noted is “not accepted by everyone”—it received the most votes (52 doctors). Physicians cited its high concentration of Nattokinase, an enzyme crucial for preventing myocardial infarction, alongside its benefits for diabetes, cancer prevention, improved bone density, and oral health.
In second place was Mackerel (Saba). Rich in EPA and DHA omega-3 fatty acids, experts like Hypertension and Diet Specialist Fumiko Hirata emphasized its role in protecting blood vessels, maintaining vascular elasticity, and effective blood pressure control, crucial for cardiovascular health.
Rounding out the top three was Yogurt. Professor Midai Miura of Japan Women’s University highlighted its substantial probiotic content, essential for maintaining gut flora and preventing constipation. Certain strains are also noted for their capability to reduce visceral fat, linking this common dairy product to weight management.
Superfoods and Surprising Entries
While familiar health staples appeared, their rankings were surprisingly lower than the fermented powerhouses. Avocado, a globally recognized superfood, placed eighth. Its non-saponifiable compounds are known to assist in alleviating joint conditions, like knee arthritis, in addition to its widely touted benefits for detoxification and managing cholesterol and blood pressure. Broccoli ranked sixth, favored for its powerful antioxidant properties—cited by AGA Hair Clinic President Kota Mizushima for supporting blood circulation and hair growth—and its wealth of calcium, iron, and fiber.
Other high-ranking entries included a traditional, highly fortified ingredient: Frozen Tofu (Kori-dofu), which came in fourth. According to Dr. Minoru Kamata, the freezing and drying process significantly boosts its nutritional profile, yielding five times the calcium and seven times the iron of regular tofu. Its resistant protein helps manage hyperlipidemia and cholesterol alongside high dietary fiber for detoxification.
Japanese Pickles (Kimchi), popular for their high lactic acid bacteria count (one gram contains approximately 100 million bacteria), took the ninth spot, credited for superior gut permeation and immune system boosts. Furthermore, Vinegar placed fifth, with experts noting its acetic acid content aids circulation, lowers blood pressure, and promotes metabolism, reducing visceral fat accumulation.
Expert Endorsements for Longevity
The survey provided specific medical endorsements for each food item:
- Tomato (7th Place): Dr. Hisao Akitsu praised the lycopene content for protecting blood vessels and helping balance LDL and HDL cholesterol, aiding stroke prevention.
- Apple (10th Place): Dr. Takuji Shirasawa noted that pectin in apples helps control post-meal blood sugar spikes and aids digestion, while Dr. Yoshio Otani underscored the polyphenol antioxidants for preventing bronchitis and hypertension.
The findings advocate for incorporating nutrient-dense, traditional ingredients into the daily diet, suggesting that foods with strong functional health properties—particularly fermented items—are highly prioritized by Japanese medical experts for promoting longevity and combating major diseases. While some top items, like Natto, may require an acquired taste, their medical backing suggests the health benefits far outweigh potential palatability concerns.