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Why is obesity low in Japan?

The average person in Japan is thought to consume approximately 200 fewer calories than an average American person daily, which is thought to be due to higher food prices and traditional dietary habits in Japan, which are often healthier.

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The global prevalence of obesity continues to rise, with over 2,000,000,000 people worldwide described as overweight or obese by the World Health Organization (Who), at nearly triple the number in 1975. An individual is described as overweight or obese when they have excessive amounts of body fat over the amount recommended for a healthy lifestyle. A September 2019 article in the British Medical Journal (BMJ) by Ayton and Ibrahim suggests that in order to tackle this obesity epidemic, obesity must be recognized as a disease affecting a population, rather than the result of individual choice. Environmental factors are a clear driving force in this exponential rise of obesity, highlighted by The Organization for Economic Co-operation and Development (OECD)’s most recent obesity update in 2017, which showed great variation in the prevalence of obesity across the OECD countries. Japan had the lowest prevalence of obesity. Understanding how environmental factors in Japan differ from countries with a high obesity prevalence could offer insights into finding solutions to this global problem. GlobalData epidemiologists have shown similar variations in the total prevalence of obesity in men and women over the age of 18 years across the seven major markets (7MM: US, France, Germany, Italy, Spain, UK, Japan) in 2022 (Figure.1). The highest total prevalence was seen in the US, which had an approximate total prevalence of 40%. The lowest total prevalence was seen in Japan, at 4%. Obesity increases the risk of developing serious health conditions, such as atherosclerosis, high blood pressure, and several types of cancer. It is therefore crucial that these rates do not continue to rise. The low prevalence of obesity in Japan can be explained through healthy lifestyle habits that the Japanese population have continued over time. The average person in Japan is thought to consume approximately 200 fewer calories than an average American person daily, which is thought to be due to higher food prices and traditional dietary habits in Japan, which are often healthier. The traditional Japanese diet consists of high consumption of vegetables, fish, and soybean products, and low consumption of animal fat, meat, and dairy. The Japanese population is also thought to be more physically active than many other populations worldwide, both through planned exercise and as part of their everyday life. This is partly due to the high cost of owning a car in Japan, meaning more active forms of transport are used as an alternative. Understanding differences in the prevalence of obesity across different countries is vital for developing effective methods for obesity prevention. Data from Japan indicate the need for further policy introduction at the national level in other markets, as well as limiting the ease of making unhealthy choices such as through purchasing a car or buying unhealthy food.

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Is 100% cocoa chocolate possible?

A bar of 100% dark chocolate is made with zero sweetener, and often no ingredient other than cacao beans. Some companies use additional cocoa butter or a small amount of plant lecithin to smooth out the chocolate in the refiner, but must maintain that chocolate at a minimum of 99.75% cacao by volume.

The process of chocolate making involves roasting, peeling, and refining cacao beans into a smooth mass. A bar of 100% dark chocolate is made with zero sweetener, and often no ingredient other than cacao beans. Some companies use additional cocoa butter or a small amount of plant lecithin to smooth out the chocolate in the refiner, but must maintain that chocolate at a minimum of 99.75% cacao by volume.

Sugar In Chocolate

While most 100% dark chocolates are plain, some are flavored with an inclusion or sprinkled with extra cacao nibs, sometimes in addition to lecithin. But the resultant chocolate is still considered 100% dark chocolate, because the reference of “100%” is towards the lack of sugar more so than the purity of a single ingredient. The percentage by weight of cacao in a 100% dark chocolate bar should still be over 99%. Any larger inclusions— nuts, berries, salt, herbs, etc.— are added apart from the chocolate itself, such that the chocolate surrounding those additions is still 100% dark chocolate. If a chocolate contains alternative sugars, such as stevia, xylitol, or monk fruit extract, it cannot be called a 100% chocolate, though it’s often labeled as sugar free chocolate. You may also see "chocolate" as an ingredient on a chocolate bar. That's a reference to the ingredient of cacao mass, the ground-up cacao which becomes chocolate, and it should always be the first ingredient in a dark chocolate. If a product is advertised as 100% dark chocolate, then it should be made of 100% cacao and precious little else.

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