HEALTH AND NUTRITION NEWSNo. 20June 15, 2007

Table of Contents
CURRENT RESEARCH PROJECTS ------------------------------------------------------------------------------- 2
Project for Information Network of Health Food……..……………………………………..Keizo Umegaki

RESEARCH FINDINGS ------------------------------------------------------------------------------------------------ 3
Effect of running training on DMH-induced aberrant crypt foci in rat colon........................Izumi TabataInterindividual variability in sleeping metabolic rate and basal metabolic rate……..….Shigeho Tanaka
Association between food intake and functional constipation: a cross sectional study of 3,835 female
students aged 18-20 years ……………..……............................... Kentaro Murakami, Satoshi Sasaki
Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11 randomized
controlled trials.....................................................................................................................Kyoko Taku

About the NIHN ---------------------------------------------------------------------------------------------------------- 7
Topics ---------------------------------------------------------------------------------------------------------------------- 8What is NR (nutritional representative), certified by the NIHN?….....……………….......Nobuo Yoshiike© National Institute of Health and Nutrition

Current Research Projects
Project for Information Network of Health Food
Keizo Umegaki
Project for Information Network of Health Food

The followings are 4 main contents in this website;(1) Basic knowledge on health food
The basic information for understanding “healthfood” is introduced, including its definition andthe overview of Food with Health Claims system.
(2) Information on its safety and health hazards
We alert the consumers not to purchase foods
for which warning on health hazards havealready been issued. In addition, the cases ofcurrent and past health problems are gathered toprevent development of similar health hazards.
(3) Hot topics on food components
The product information of each “Food forSpecified Health Use (FOSHU)” and theinformation on nutrients included in the Dietary
Reference Intakes like vitamins and minerals
and on food components of hot topics are
introduced.
(4) Information database on food ingredients.
The information on food ingredients used in“health food” is provided. In particular, thesummary, methodology to analyze the main
components and the information on safety andeffectiveness which was comprehensively
collected are provided, together with thereferences, in the format where we can easily
add/modify the information.

Recently, with increasing health consciousness,
highly-diverse diet, and progress of research on
food function, the foods that make us expect special
health effects receive more attention. These foods
are generally known as “health food”, in which
various types of foods are included: e.g. “Food with
Health Claims” approved by the government, thatare strictly evaluated for its effectiveness and safety;
foods with fake and exaggerated advertisement;
foods to which drug substances are illegally added.
So-called “health food (other than the Food with
Health Claims approved by the government)” mayoften cause health hazards, when they are used fortreatment/healing without careful consideration.
What makes the problems related to “health food”
more complicated is an overflow of uncertain
information. In the present information society
where we can easily obtain information, it is now
necessary to select the information appropriately. It
is therefore important to provide the fair and reliable
information. If the Food with Health Claims systempromoted by the government as well as the correct
information on foods and heath are well understoodby the consumers, we believe that many problems
related to “health food” could be solved.
Under this circumstance, “Project for Information
Network of Health Food” continuously provides theinformation on national policies and makes adatabase of the evidence-based information on
health food through our website of “Information
system on safety and effectiveness for health foods(http://hfnet.nih.go.jp/: Japanese only)”, withfocusing on the essential points to practice proper
lifestyle behaviors including balanced diet andadequate exercise.
“Information system on safety andeffectiveness for health foods”-Screeninformation
uploaded-Provide new information

general page(for providing information)

Member page(for registered members(professionals) only)

Consumers-Grasp the problems and collectinformation-Provide correct information to individual
consumer

Framework of information transmission on the website“Information system on safety and effectiveness for health foods”“Information system on safety and effectiveness for health foods(http://hfnet.nih.go.jp/: Japanese only)”2Current Research Projects
also to obtain the information on health foods of hot
topics from the professionals. In addition, we havethe webpage titled “Communication Square” where
the professionals could exchange their opinions.
Many scientific articles are being published day by
day all over the world, and it is not easy to review
these articles and edit them for the contents on thewebsite. We, therefore, expect the professionals toprovide the information with scientific evidence inthe member site. By continually accumulating theinformation on health food, the database will beenhanced and forms the knowledge base in Japan.
Besides, it is important to grasp the needs among
consumers, and provide the information needed. In
particular, the on-site professionals must know theneeds among consumers. For which, the“Communication Square” in the member page would
also play an important role. In order to work on the
missions of our project, it is important to enhancethe “Community Square”. We appreciate the active
involvement of many professionals in our works.

There are two methods to provide the information
to consumers; one is “direct communication” andthe other is “indirect communication through theprofessionals”. Direct communication throughinternet would facilitate quick and effective
communication, whereas it has several limitations
like misunderstanding of the provided informationand improper information transmission. Needless tosay, the capacity to read and understand would varyby person. Whilst indirect communication withindividual consumers through the professionals
would take time, this is the best way to provide theinformation properly. We, therefore, utilize both
direct and indirect communication, in particularemphasizing the latter one through theprofessionals like nutritional representative (NR),pharmacist, dietitian etc (see Figure). Our website
consists of the general page and the member page(for those who register only). The member page isdesigned to seek the members for the comments on
the existing information as well as on the newly
generated information for addition/modification, andLatest Research
Effect of running training on DMH-induced aberrant crypt foci in rat colon
Izumi Tabata (Health Promotion and Exercise Program)
Many epidemiological studies have explored that exercise and physical activity would have a protective effecton colon cancer incidence. Yet, few experimental studies have been conducted to elucidate the mechanismsof exercise-related effects on colon cancer. It is known that polyp is formed first in the process of colon
carcinogenesis. Furthermore, recent studies have shown that colon carcinogenesis may start when aberrant
crypt foci (ACF) appear from the normal epithelial cell in the colon, by which polyp is formed.
In this study, one week after rats were given a subcutaneous injection of 1,2-dimethylhydrazine (DHM),
running training for 120 min./day started, which continued five times per week for four weeks. It was foundthat the number of ACF in the training group (13 ± 11) were Normal epithelial cell
ACF
Polyp
Cancerabout half that in the control one (34 ± 22).
This study explored that physical activity were effective at theinitial stage of multistep colon carcinogenesis, suggesting that
increasing exercise physical activity should be important for
Reduction in development
Physical activity
Physical activity
primary prevention of colon cancer incidence.
of ACF by physical activity

Effect of Running Training on DMH-Induced Aberrant Crypt Foci in Rat Colon.
Med Sci Sports Exerc. 2007;39(1):70-74.
Fuku N1), Ochiai M2), Terada S1), Fujimoto E1), Nakagama H2) and Tabata I1)
1) Division of Health Promotion and Exercise, National Institute of Health and Nutrition, Tokyo, Japan2) Biochemistry Division, National Cancer Center Research Institute, Tokyo, Japan

Abstract: PURPOSE: We examined the effects of treadmill-running training on the induction of aberrant
crypt foci (ACF), which is the first step of colon cancer induction, in the colonic mucosa of rats injected with
1,2-dimethylhydrazine (DMH). METHODS: Four-week-old F344 rats (N = 38) were randomly assigned totraining (19 rats) and control (19 rats) groups. After a week, all rats were given DMH (20 mg.kg(-1) bodyweight) once a week for 2 wk. Running training was started at age 7 wk (speed: 10 m.min(-1), 0% grade, 120
min.d(-1), 5 d.wk(-1)). After 4 wk of training, the rats were sacrificed and the colon was removed, opened, andcounted for ACF with 0.2% methylene blue staining. RESULTS: Running training resulted in lower body- (P <0.01) and adipose fat weight (P < 0.05). The numbers of ACF and total AC were significantly lower in therunning training group than in the control group (P < 0.05). The occurrences of one, three, and five aberrant
crypts per focus were also significantly lower in the running training group than in the control group (P < 0.05).
The ratios of total AC/ACF did not significantly differ between the running training and control groups.
CONCLUSIONS: The results of the present investigation suggest that low-intensity running training inhibits
the DMH-induced initiation of colon ACF development.

3

Latest ResearchInterindividual variability of sleeping metabolic rate and basal metabolic rate
Shigeho Tanaka (Health Promotion Program)<What’s sleeping metabolic rate? What’s basal metabolic rate?>
Basal metabolic rate (BMR), which is measured at resting supine position during fasting, is the main
component of total energy expenditure. On the other hand, sleeping metabolic rate (SMR) is total or a part ofenergy expenditure (EE) during sleeping. BMR is measured in the postabsorptive state when a subject isawake, whereas SMR may be influenced by diet-induced thermogenesis right after falling asleep. Apart fromthese differences, however, we can regard that they are measurements taken under similar conditions,
showing the similar values.
<Objective and Methods> SMR was determined as the average EE during 8 hours of sleep (SMR-8h) andminimum EE during 3 consecutive hours of sleep (SMR-3h) measured using indirect human calorimeter(IHC). Predictive equations were developed using gender, age, height, weight and body composition (fatmass and fat-free mass), and prediction error which can not be explained by these equations were regarded
as “interindividual variability”. IHC (Photo) accurately measures EE of each indoor activity for free-living
individuals without wearing a mask (and Douglas bag). The IHC equipped at our institute is characterized bysmall measurement error (only 1%). BMR was also determined using a human calorimeter or a mask. Study
subjects were 137 adult males/females from whom all these data were obtained.
<Results and Discussion>
The SMR/BMR ratio was 1.01 for SMR-8h and 0.94 for SMR-3h. Fat-free mass was the strongest predictor of
SMR and BMR, though prediction error can also be similarly small when body weight was put in regression
model together with height, gender and age.
The main finding of interest was “prediction error”. Whilst prediction error of BMR (Standard error of estimate(SEE)) can be generally ±8-13% (about 100-180kcal/day), in the present study, SEE of SMR was about
80kcal/day or less. This corresponds to about 6% of SMR, much smaller than that of the past studies or SEE
of BMR in this study. The reasons why we could obtain these findings were possibly; 1) precise measurement
by IHC, 2) SMR can be measured at more stable condition,compared to BMR which is measured shortly after awaking
when metabolism is changeable.
<Conclusions>Interindividual variability of energy expenditure measured understable resting condition was partly due to measurement error
and change of measurement condition, and thus it is plausiblethat the actual interindividual variability of resting metabolic rate
could be smaller than previously perceived. Our findings would
suggest that predicted SMR fall in the range of ± 150kcal/day
with 95% probability.
Note: This study was undertaken during the NIHN Fellowship
Program of the principal author, Ganpule AA.

Individual variability in sleeping metabolic rate in Japanese subjects.
Eur J Clin Nutr. 2007; 61: 1256-1261.
Ganpule AA1)2), Tanaka S1), Ishikawa-Takata K1) and Tabata I1)
1)Health Promotion and Exercise Program, National Institute of Health and Nutrition, Tokyo, Japan2)Diabetes Unit, KEM Hospital and Research Centre, Pune, Maharashtra, India

Abstract: INTRODUCTION: Basal metabolic rate (BMR) or sleeping metabolic rate (SMR) is the largest
component of total energy expenditure (EE). An accurate prediction of BMR or SMR is needed to accurately
predict total EE or physical activity EE for each individual. However, large variability in BMR and SMR has
been reported. OBJECTIVES: This study was designed to develop prediction equations using body size
measurements for the estimation of both SMR and BMR and to compare the prediction errors with those inprevious reports. METHODS: We measured body size, height, weight and body composition (fat mass andfat-free mass) from skinfold thickness in adult Japanese men (n=71) and women (n=66). SMR wasdetermined as the sum of EE during 8 h of sleep (SMR-8h) and minimum EE during 3 consecutive hours of
sleep (SMR-3h) measured using two open-circuit indirect human calorimeters. BMR was determined using ahuman calorimeter or a mask and Douglas bag. RESULTS: The study population ranged widely in age. The
SMR/BMR ratio was 1.01+/-0.09 (range 0.82-1.42) for SMR-8h and 0.94+/-0.07 (range 0.77-1.23) for
SMR-3h. The prediction equations for SMR accounted for a 3-5% larger variance with 2-3% smaller standard
error of estimate (SEE) than the prediction equations for BMR. DISCUSSION: SMR can be predicted moreaccurately than previously reported, which indicates that SMR interindividual variability is smaller than
expected, at least for Japanese subjects. The prediction equations for SMR are preferable to those for BMR
because the former exhibits a smaller prediction error than the latter.

4

Latest Research
Association between food intake and functional constipation: a cross-sectional
study of 3,835 female students aged 18-20 Years.
Kentaro Murakami, Satoshi Sasaki (Nutritional Epidemiology Program)

Odds Ratio (95% confidence interval)

Constipation is such a common health problem that there are many people suffering from it. It is actually
ideal if dietary habits for prevention of constipation can be explored. Yet, previous studies that examined theassociation scientifically between constipation and food intake are very few even in the western countries,
and further limited in Japan. Whilst “Rome I criteria: straining, hard stools, incomplete evacuation, infrequency
of bowel movement” is recommended as a world diagnosis criteria, most of the previous studies assessed
constipation based on the subjective perception or the infrequency of bowel movement only. This study,
therefore, aimed to examine the association between food intake and functional constipation as definedaccording to the Rome I criteria, among Japanese.
Subjects were 3,835 female Japanese undergraduate students aged 18-20 years. Dietary habits during theprevious month were assessed using a previously validated, self-administered diet history questionnaire(DHQ). And, functional constipation was assessed based on Rome I criteria、using the questionnairedeveloped for the purpose of this study.
A total of 1,002 women (26.2%) were classified as having constipation. Several foods were identified ashaving association with constipation. As is shown in Figure, there as a clear dose-response relationshipbetween increased intake of rice with a decreased prevalence of constipation. The favorable effect of rice on
constipation has been consistently reported in previous studies conducted in Asian countries, where rice is amain staple food. Although the actual reason is yet unknown, This association can be plausible. Likewise, aninverse association between pulse intake and constipation was observed. On the other hand, we found an
adverse effect of bread and confectionery intake on constipation. With limited previous studies that examined
the association with these foods, it is still unclear why these foods had such effects on constipation.
The most important issue in any scientific research is to secure high quality of methodology, rather thanresults. Usability/reliability of a previously validated diet history questionnaire (DHQ) used in this study has
been scientifically verified by comparing with the values obtained in other dietary assessment methods andbiomarkers in basic research. And, the prevalence offunctional constipation was assessed based on world
diagnosis criteria in this study. In addition, we assessed not
only dietary intake but also possible confounding factors;
lifestyle factors (physical activity level, current smoking,current alcohol drinking, oral medication usage) and otherfactors (residential area, size of residential area, body mass
intake (BMI)) that might be associated with constipation. The
Quintile 1
Quintile 2
Quintile 3
Quintile 4
Quintile 5
present study examined the association between food intake
Riceintake(g/1000kcal)
and constipation, with excluding the effects of these
confounding
Figure 1. Multivariate adjusted odds ratios (ORs)factors on constipation statistically. We therefore believe thatfor functional constipation by quintiles of rice intake
the quality of this study is very high.
p for trend <0.0001;
However, only a single study can not be enough to provide
Adjusted for residential block, size of residential area, physicalenough scientific evidence. Needless to say, more in-depth
activity level, current smoking, current alcohol drinking, BMI,
oral medication usage and energy intake
studies should be conducted targeting Japanese people.

Food intake and Functional Constipation: a cross-sectional study of 3,835 Japanese
Women aged 18-20 years.
J Nutr Sci Vitaminol. 2007; 53: 30-6.
Murakami K, Sasaki S, Okubo H, Takahashi Y, Hosoi Y, Itabashi M, the Freshmen in Dietetic Courses
Study II Group.
Abstract: Although we previously observed significant associations between intakes of several foods and constipation,
definition of constipation was completely based on subjective perception assessed by a quite simple and single question:
do you often have constipation? In this study, we examined the associations between food intake and functional
constipation as defined according to symptom-based criteria (Rome I criteria: straining, hard stools, incomplete
evacuation, and infrequency of bowel movement). Subjects were 3,835 female Japanese dietetic students aged 18-20 yfrom 53 institutions in Japan. Dietary intake was estimated with a validated, self-administered diet history questionnaire.
The prevalence of functional constipation was 26.2%. Dietary intakes of several foods were significantly associated withfunctional constipation. A multivariate adjusted odds ratio (95% confidence interval; p for trend) for women in the highest
quintile of dietary intake compared with those in the lowest was 0.59 (0.46-0.75;<0.0001) for rice, 0.77 (0.61-0.97; 0.003)
for pulses, 1.64 (1.30-2.08;<0.0001) for confectioneries, and 1.41 (1.11-1.78; 0.01) for bread. In conclusion, intake of riceand pulse was negatively and that of confectioneries and bread was positively associated with functional constipation
among a population of young Japanese women, which was generally consistent with our previous study whereconstipation was assessed by a quite simple question.

5

Latest Research
Soy Isoflavones lower Serum Total and LDL Cholesterol in Humans: A Meta-analysisof 11 Randomized Controlled Trials.
Taku Kyoko (Information Center)
Many clinical trials and meta-analyses showed that intake of soybean protein isolates and isoflavones had morepositive effects on lipid profiles than animal protein, while some studies reported no significant effects. Besides, thesestudies did not address possible mechanisms of the effects of SPI and its component, isoflavones. This meta-analysis,
therefore, was primarily conducted to evaluate the precise effects of soy isoflavones on serum on lipid profiles, with
controlling for the ingested amount of soy protein.
The PUBMED database was searched on May 29, 2006, for English language reports of randomized controlled trials
published from 1990 to 2006 that described effects of soy protein intake and isoflavones on serum lipid concentrations inhumans. The search was performed with the key words “(soy protein OR soy OR soybean OR soya) AND (isoflavones
OR isoflavone) AND (cholesterol OR lipid)”, with the constraints noted previously. We also looked for relevant articles
manually in the reference lists of 3 meta-analyses. Studies were selected for analysis if they met the following criteria: 1)
adult subjects ingested soy protein for 1-3 mo; 2) the study was a randomized controlled trial with either a parallel or acrossover design; 3) the study had comparable groups with enriched and depleted isoflavones for the same ingested
amount of soy protein; 4) the study provided the intake amount of soy isoflavones; and 5) the starting and endpoint lipid
concentrations were available. Following the above criteria, 11 studies were finally selected for the meta-analysis,
excluding the duplicate ones.
Ingesting 102 mg soy-derived isoflavones/d (the mean difference between the 2 groups), with controlling for the amountof soy protein ingested, for 1-3 mo significantly decreased serum total cholesterol by a mean of 0.10 mmol/L (3.9mg/dL,
1.77%, P=0.02) and LDL cholesterol by a mean of 0.13 mmol/L (5.0mg/dL, 3.58%, P<0.0001) (Figure 1); no significant
effects changes in HDL cholesterol and triacylglycerol were found. Ingestion of an average 49g isoflavone-depleted soy
protein (actual average intake of isoflavones is 6mg/d due to incomplete extraction) decreased total cholesterol by
0.20mmol/L (7.7mg/dL, 3.56%, P=0.05) among the hypercholesterolemic subcategory, decreased LDL cholesterol by
0.10mmol/L (3.9mg/dL, 2.77%, P=0.03) among the total population and increased HDL cholesterol by 0.06mmol/L(2.3mg/dL, 4.50%, P=0.03) among the normocholesterolemic subcategory, all compared with the corresponding groupconsuming animal protein without isoflavones. Likewise, ingestion of an average 49g of soy protein that containedenriched isoflavones (actual average intake of isoflavones is 111mg/d), in comparison with animal protein without
isoflavones, significantly decreased LDL cholesterol by
0.18mmol/L (7.0mg/dL, 4.98%, P<0.0001) and significantly
increased HDL cholesterol 0.04mmol/L (1.6mg/dL, 3.00%,
P=0.05). The reductions in LDL cholesterol were larger inthe hypercholesterolemic subcategory than in thenormocholesterolemic subcategory, but no significant linear
correlations were observed between reductions and thestarting values. Furthermore, no significant linear
correlations were found between reductions in LDLcholesterol and soy protein ingestion or isoflavone intakes.
In conclusion, soy isoflavones significantly lowered serum
total and LDL cholesterol but did not change HDLcholesterol and triacylglycerol. Soy protein with or without
isoflavones also significantly improved lipid profiles.
Reductions in LDL cholesterol were larger in
Weighted mean difference (WMD) with the fixed-effect model
hypercholesterolemic subjects than in normocholesterolemic Figure(fixed) in endpoint total and LDL cholesterol between the groupsubjects, but they had no linear correlation with pretreatment ingesting soy protein that contained enriched isoflavones (ISP+) and thevalues or isoflavone intakes. When provided concurrently with group ingesting isoflavone-depleted soy protein (ISP-). The horizontal
soy protein, soy isoflavones would have synergistic or additive lines denote the 95%CI. point estimates (the size of the squarecorresponds to its weight); the pooled estimate of treatment effect.
effects on cholesterol lowering.

Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11
randomized controlled trials.
Am J Clin Nutr. 2007; 85 (4): 1148-56.
Taku K, Umegaki K, Sato Y, Taki Y, Endoh K, Watanabe S.
Abstract:
Background: Clinical trials have reported the cholesterol-lowering effects of soy protein intake, but the components
responsible are not known.
Objective: This meta-analysis was primarily conducted to evaluate the precise effects of soy isoflavones on lipid profiles.
The effects of soy protein that contains enriched and depleted isoflavones were also examined.
Design: PUBMED was searched for English-language reports of randomized controlled trials published from 1990 to2006 that described the effects of soy protein intake in humans. Eleven studies were selected for the meta-analysis.
Results: Soy isoflavones significantly decreased serum total cholesterol by 0.10 mmol/L (3.9 mg/dL or 1.77%; P = 0.02)
and LDL cholesterol by 0.13 mmol/L (5.0 mg/dL or 3.58%; P < 0.0001); no significant changes in HDL cholesterol andtriacylglycerol were found. Isoflavone-depleted soy protein significantly decreased LDL cholesterol by 0.10 mmol/L (3.9mg/dL or 2.77%; P = 0.03). Soy protein that contained enriched isoflavones significantly decreased LDL cholesterol by
0.18 mmol/L (7.0 mg/dL or 4.98%; P < 0.0001) and significantly increased HDL cholesterol by 0.04 mmol/L (1.6 mg/dL or
3.00%; P = 0.05). The reductions in LDL cholesterol were larger in the hypercholesterolemic subcategory than in thenormocholesterolemic subcategory, but no significant linear correlations were observed between reductions and thestarting values. No significant linear correlations were found between reductions in LDL cholesterol and soy protein
ingestion or isoflavone intakes.
Conclusions: Soy isoflavones significantly reduced serum total and LDL cholesterol but did not change HDL cholesterol
and triacylglycerol. Soy protein that contained enriched or depleted isoflavones also significantly improved lipid profiles.
Reductions in LDL cholesterol were larger in hypercholesterolemic than in normocholesterolemic subjects.

6About the NIHN
addition to nutrition and diet, so as to formulate the
dietary, exercise and resting guidelines essential for
health promotion and also to establish the food withhealth claims system.
In this way, the NIHN has been undertaking, as
the only institute in the field of health and nutrition in
Japan, the researches that would contribute toimprovement of health and well-beings of the nation.
In 2001, the NIHN became an incorporated
administrative agency, where we would work toward
the practical researches on health and nutrition, as
an open research institute with international network
based on the history/tradition accumulated over theyears. Furthermore, we will step up our efforts todisseminate correct knowledge on health andnutrition for the nation, and also to provide theappropriate evidences for the registered dietitians
who actively work at the local authorities, healthcenters, hospitals and schools etc.

National Institute of Health and Nutrition (NIHN) wasestablished in 1920 as a nutrition institute. With ahistory of over 87 years, the institute made asignificant contribution for nutritional improvement of
the nation.
Tracing back its history, at the Great Kanto
Earthquake in 1923, all the staffs were involved in
the emergency relief activities for the victims,
including food distribution and water fetching. At theend of World War II, the institute conducted a foodconsumption survey to examine the amount of
nutrient intake. Later, these skills were well utilized
for the National Nutrition Survey conducted under
the direction of GHQ. By which, the basic data for
the food distribution program were extracted, so thatJapanese people were able to overcome the serious
postwar food shortage.
In 1947, the institute was renamed to “National
Institute of Nutrition (NIN)” and moved to Toyama in
Shinjuku, which was regarded as the restarting pointof the institute. Since then, the institute has beenworking on various researches over the years, andone of the main missions was to provide evidence toestablish and revise the recommended dietary
allowances (current “Dietary Reference Intakes”)
and to implement annual National Nutrition Surveys(current “National Health and Nutrition Survey”). In
1989, the institute was again renamed from NIN to“National Institute of Health and Nutrition”. We havebeen working on a broad range of health promotion
researches, encompassing physical activity inHistory
1920

Nutrition Institute was established in the Ministry of Home Affairs (Director-General: Dr. Tadasu Saiki)

1921

Moved to a new facility in Kagomachi, Koichikawa

1938

Following establishment of the Ministry of Health and Welfare, the jurisdiction was transferred from the Ministry ofHome Affairs to the Ministry of Health and Welfare.

1947

Renamed National Institute of Nutrition

1948

Moved to 1 Toyama-cho, Shinjuku

1989

Renamed National Institute of Health and Nutrition

1992

Moved to the Toyama branch office (current location) of the Ministry of Health and Welfare

2001

Following establishment of the Ministry of Health, Labour and Welfare, the jurisdiction was transferred from the
Ministry of Health and Welfare to the Ministry of Health, Labour and Welfare.

2001

Became an incorporated administrative agency

7Topics
What is NR (nutritional representative), certified by the NIHN?
Nobuo Yoshiike
Director, Center for Collaboration and Partnership

Recently, the situation surrounding health foods isnutrition. Since “NR” is expected to make scientificmore and more complicated, which becomes one of

judgment under various circumstances, they need tothe significant social issues. There are so many “soacquire wide-ranging knowledge including thecalled” health foods in the market; “Food for

effects of each food component, food labeling andSpecified Health Uses (FOSHU)” certified by theinternational trend of relevant laws/systems. It is

Ministry of Health, Labour and Welfare based on thetherefore quite challenging to become the “NR”.

solid scientific evidences, the ones which have

Nevertheless, there are as many as 2,000 NRs withvague data only, and the ones which havesuch a high-level knowledge, who work at pharmacy,

apparently no health effects. In order to prove thesupermarkets,

effects of food on health, the scientifically andoffices in the health sector and hospitals etc. It is astrictly confirmed data from the randomized control

significant first step for protecting health of thetrials on human are required. In practice, however,Japanese that NR started to work in the above

there are also foods that are highly advertised as

mentioned various fields. It is further expected that“health food”, because animal studies showed thethe number of NR will increase so that the correct

positive effect, even though the animals were fed a

information on health foods and appropriate advice

lot of amount that human can never take. In addition,

toward health promotion can be closely provided to

you may commonly observe the sales promotion

you.

based on the consumers’ talk of their experiences.

If you would like to receive advice from an NR or if

Since there are also foods with dubious health

you are interested in obtaining the qualification ofeffects or the ones that even exert negative effects

NR,or the ones with drug substances, the situation has(http://www.nih.go.jp/eiken/index.html : information

become more and more serious.

on NR is available in Japanese only) or the website

Under this circumstance, our institute established a

by NR association (http://nr4u.net : Japanese only ).

system to certify a specialist on health food as“Nutritional Representative (NR)” in 2003. Thissystem aims to qualify the specialists who canprovide the information that the consumers actuallyrequire from a fully scientific point of view, based on
the relevant laws/systems and social ethic. So far,the examination was undertaken three times, by
which

about

1,900

persons

obtainedthequalification of “NR”. The examination includes
preventive medicine, behavioral science, pathology
and epidemiology, in addition to dietetics and

8

food

pleasecompanies,

visit

our

governmental

website