Note: This post will be updated as I get more info and develop the content even more.

Japanese food is generally known as being healthy. This is in part true when you consider it incorporates a wide range of ingredients including vegetables, grains and fish.

But how healthy is the common everyday Japanese food that everyone eats?

Convenience store food is known to be dowsed in preservatives, so even Japanese people try to eat it in moderation. At least those who don’t want to suffer the health consequences later on…

I think it’s important to keep the bare facts straight for foreign visitors coming to Japan so they know the truth and can make healthy informed decisions.

I’ve never really thought about preservatives or even cared when I was younger.

But, being older with kids, view points change.

I like to think I’ve grown a bit wiser.

Let’s compare the situation in Japan and abroad.

First off, food additives are used for various reasons, such as enhancing the appearance of food or prolonging its shelf life. They also help when trying to keep cost down.

Even if the intake is within the limits approved by the Ministry of Health, Labour and Welfare, the question of whether these additives are “beneficial for the body” remains a concern, especially when they are scientifically synthesized.

The general rule of thumb is:

artificial < natural.

 

So, how many additives are actually permitted in Japan?

Let’s take a look and compare the situation with other countries.

The reality is that many scientifically synthesized food additives are widely used throughout Japan.

These are newly created substances not found in traditional diets, and only those approved by the Ministry of Health, Labour and Welfare after rigorous investigation which “do not harm human health” are allowed to be used.

Food additives can be categorized into four major types:

“Specified Additives”: These are substances specified by the Minister of Health, Labour and Welfare based on safety evaluations, such as sorbic acid and xylitol. 463 items certified*

“Existing Additives”: These are substances with long-standing usage in Japan that have been allowed for use and sale without exceptional designation, such as gardenia color and persimmon tannin. 365 items certified*

“Natural Flavors”: These are natural substances obtained from animals or plants, such as vanilla and crab flavors. Approx.600 items certified*

“General Food and Beverage Additives”: These are substances commonly used in food and beverages, such as strawberry juice and agar. Approx 100 items certified*

*Certified items as of June 6th of the Reiwa 1 (2019) (Reference: Ministry of Health, Labour and Welfare | Overview of Food Additive Regulations)

 

Comparing food additives between countries, based solely on the number of items, is challenging due to differences in dietary habits and regulations developed over many years. The definition of additives, the scope of targeted foods, and even permissible usage amounts vary due to these historical differences.

Different cultures make different laws.

Considering the number of items alone, Japan has 828 types of food additives (only specified and existing additives), whereas the United States has 1,612 types, making Japan seem to have significantly fewer additives.

However, within the 1,612 types in the United States, there are items that are not counted in Japan, like fruit juices or teas.

Moreover, substances that are considered as one type in Japan might be specified individually in the United States, resulting in dozens of types for a single substance.

This diversity in criteria makes it difficult to definitively state which country has more or fewer additives.

In general however, I feel that the United States has a stricter policy and breaks down the categories further.

(Reference: Ministry of Health, Labour and Welfare | International Comparison of Additive Regulations)

The main problem I see here is that there are numerous instances where food additives considered safe and approved for use in Japan are banned in other countries.

This creates a false sense of safety and add that to the brightly colored cute packaging and you can the high chances of the Japanese consumer getting duped.

For instance, the coloring agent “Red No. 2.” is used in jellies and soft drinks in Japan, but the US and EU have deemed it to increase risks like cancer and hives, leading to its prohibition or restricted use.

Moreover, “trans fatty acids” found in shortening and margarine used in bread and cakes have been banned or restricted in countries like the United States, Taiwan, Canada, the United Kingdom, and Switzerland, due to increased risks of heart attacks, strokes, and cognitive impairments.

You can find it everywhere here in Japan…

it’s difficult to believe, and, except that the first world country was such a high-level of education, so ignorant or not interested in these kind of topics. The voluntary ignorance  and complacency is astounding.

While Japan meals are often hailed to be safe and healthy, these facts shed light on the potential issues.

Though it’s true that the usage levels in Japan are within the limits defined by the Ministry of Health, Labour and Welfare, it still leaves you wondering…

So what preservatives and additives should we avoid?

To start:

1. Red No. 2 (E122): This coloring agent, commonly used in jellies and soft drinks in Japan, is associated with an increased risk of cancer and hives in the United States and EU countries, leading to its ban or restriction.
2. Trans Fatty Acids: Not a surprise to everyone outside of Japan, trans fatty acids are found in products like shortening and margarine used in baked goods.  Trans fatty acids are associated with higher risks of heart attacks, strokes, and cognitive impairments. They are banned or restricted in countries such as the United States, Taiwan, Canada, the United Kingdom, and Switzerland.

Try to be aware of these specific additives and make informed choices about the foods you consume.

The golden rule should always be to choose foods with fewer additives. Whether in Japan or abroad, minimize the intake of additives!

Here are some tips for selecting Japanese manufactured foods with fewer additives:

1. Opt for foods with fewer ingredients listed after the slash: Foods with fewer ingredients listed after the slash (/) are generally considered to have fewer additives. This rule, known as the “slash rule,” differentiates between main ingredients and additives.
2. Ordering additive-free foods: While additive-free ingredients are becoming more common in supermarkets, finding ingredients that are completely additive-free might still be a challenge. Be cautious with labels like “preservative-free” or “chemical flavoring-free,” as other additives might still be present.
3. Cook at home whenever possible: Homemade foods are a great way to reduce additives. Baking your own cookies or bread, for example, can significantly lower your additive intake. Keep in mind that homemade foods might have a shorter shelf life compared to store-bought products.

By making mindful choices and understanding ingredient labels, you can take steps toward reducing intake of additives and making healthier food choices.

I can understand that food additives play a significant role in our modern food industry, helping to enhance flavors and extend shelf life. Things were pretty bad when I was growing up. I can’t imagine how bad much of the food my parents gave me were when I was a kid. TV dinners, canned items…

However, I wanted to write a short post about it here because it’s important to be aware of the types of additives used and their potential impact on your health. This is for yourself as well as for your family.

After living in Japan for awhile I realized how hard it is to get pure organic food and preservative free food.

I’m no activist or anything like that but it’ so bad that it’s turned into a challenge whenever we go shopping.

Being able to read Japanese, I can find tons of websites and articles pointing to this but it seems to get squashed. Perhaps big business?

Well, I don’t want to take on that fight alone but it would be nice to match the transparency and effort of the US and EU.

Does anyone else feel the same way? Leave a comment below!

I’ll probably put up some more posts related to this important topic.

Eat healthy everyone!