In the study, researchers examined the lifestyle and diet 36624 men and 42920 women aged 45 to 75 years. The participants had no history of heart disease, stroke, cancer, stroke, or chronic liver disease and were tracked for 15 years. Experts have found that men and women who are thoroughly adhered to the principles of Japanese food, had a 15% lower death rate for 15 years. This protective effect was associated primarily with a reduction in risk of death by cardiovascular diseases and cerebrovascular diseases and brain diseases.