Minerals in Japan: A Perspective

Calcium and iron are the priority minerals in Japan.

By Ron Bailey

The dietary minerals of most concern to the Ministry of Health, Labor, and Welfare (MHLW) in Japan are those that are consistently deficient in the average Japanese daily diet. This would include calcium and iron. As a result, marketing functional foods and nutraceuticals with added calcium or iron is actively encouraged by MHLW, and applications for FOSHU (Foods for Specified Health Uses) product status using calcium and iron “functional ingredients” are readily supported by MHLW. Japanese industry has responded with an ongoing stream of new product introductions, most with added calcium, but some fortified with iron as well.

The National Nutrition Survey in Japan, 2002, which is the most recent annual national nutrition survey, shows the following:

Calcium: The average daily intake of calcium in the Japanese diet was only 559 mg for males and 535 mg for females, against a Recommended Daily Allowance (RDA) of 600 mg for adult males and females. Seven to 14-year-olds in the survey had the highest daily calcium intake, at 770 mg per day for males and 671 mg for females. The problem was most serious with adults ages 20 to 29, where the average daily calcium intake dropped to only 471 mg per day for males and 458 mg for females. These are the data of primary concern to MHLW. The average calcium intake across all age groups has been relatively constant for the past 30 years in Japan, ranging between 531 mg and 585 mg of calcium per day, despite the MHLW efforts to encourage increased calcium consumption.

Iron: The situation with iron consumption has also been problematic. Average daily consumption of iron is 8.4 mg for males and 7.8 mg for females—the RDA is 10 mg for adult males and 12 mg for most adult females. The highest daily iron consumption comes from those aged 60-69, at just under the official RDA for the age group. The average iron consumption from the annual surveys from 1985 through 2000 had been consistently in the 10.7 mg to 11.8 mg per day range each year, but in the 2001 data the average dropped to only 8.2 mg, a major single-year decline and a new cause for concern.

Foods with Nutrient Function Claims (FNFC)

This official regulatory category was established by the MHLW in 2001 to allow essentially generic claims for 12 vitamins and two minerals, provided the vitamins and/or minerals were included in the food (including dietary supplements) or beverage within specified limits. Calcium and iron were the two minerals subject to the initial regulations.

Calcium: As long as the delivered calcium per dosage, whether natural and/or fortified, is at least 250 mg and not more than 600 mg, the FNFC product can claim on the label that calcium is “a nutrient which is necessary in the development of bone and teeth.”

Iron: As long as the delivered iron per dosage, whether natural and/or fortified, is at least 4 mg and not more than 10 mg, the FNFC product can claim on the label that iron is “a nutrient which is necessary for red blood cell formation.”

Foods for Specified Health
Uses (FOSHU)

One of the official categories of functional ingredients in the FOSHU process is minerals, and again the focus has been on calcium and iron ingredients or functional ingredients that enhance the absorption of calcium or iron. In the most recent FOSHU market report from the Japan Health Food and Nutrition Food Association (JHNFA) for 2003, the 14 approved FOSHU mineral products had sales of over $100 million at retail, representing a 2% market share. The functional ingredients used in the products to demonstrate clinical efficacy included casein phosphopeptide, calcium citrate malate, polyglutamic acid, heme iron and specific oligosaccharides. A typical on-label claim allowed would be “helps improve absorption of calcium (or iron)” or something equivalent.

There have also been some interesting market developments related to calcium in the FOSHU dental care category, separate from the minerals category. Japanscan Food Industry Bulletin reported in its August 2004 issue that three dental care gums—Lotte’s “Xylitol Gum Mint” (with xylitol, funoran and calcium hydrogen phosphate to “maintain strong and health teeth”), Ezaki Glico’s “PosCAM” (with phospho-oligosaccharide calcium to “remineralize the teeth”) and “Recaldent” (with a casein phosphopeptide-ACP functional ingredient also to “increase remineralization of teeth”) from Cadbury Japan. All of these products are considered a hit within the $700 million dental care category.

Non-FOSHU Foods

There have also been many attempts over the years to address the Japanese dietary calcium deficiency through daily food consumption, short of applying for FOSHU approval. Functional milks and yogurts with added calcium are very popular. Foods and beverages with added calcium, vitamin D and soy isoflavones “to promote calcium absorption” are also becoming quite common. A very successful wafer-form food from Otsuka Pharmaceutical called “The Calcium” was introduced several years ago. The coral calcium ingredient that has become very popular recently in the U.S. (often based on unsubstantiated claims unfortunately), is exhibited at Japanese trade shows claiming a “100% naturally occurring quality selected fossilized marine-grade…containing calcium, magnesium and other trace minerals.” But even with increased access to calcium-fortified foods and beverages in Japan, the annual nutrition surveys continue to show a deficiency in daily calcium intake.

Other Minerals

Magnesium, copper and zinc have recently been added to the list of FNFC minerals with allowed generic health claims. Potassium and sodium (salt actually) consumption data are reported in the annual nutrition surveys in Japan, and average daily salt consumption is always well above the guidelines recommended by MHLW. Government programs to reduce sodium chloride intake have been in place for many years in Japan.

It has also become trendy recently in Japan to include desalinated deep-sea water as the source of water used in new beverage products. Two recent examples reported in the January 2005 issue of Japanscan include barley tea “containing modified (desalinated) deep-sea water rich in minerals (to) improve blood flow,” and research showing that “consumption of (desalinated) deep sea water (rich in magnesium and potassium) improves body fat percentage, BMI, serum lipids and liver function.” A packaged fresh water promotion claimed, “this natural mineral water has a high content of vanadium, which has health benefits because it lowers blood sugar levels.” It remains to be seen if the scientific support can keep up with the off-label claims that are being made for these types of products.

Final Comments

Although most of the public focus on minerals in Japan has been on calcium and iron to correct dietary deficiencies, there is interest in developing a stronger scientific base for other minerals as well. The initial focus of the research will likely be on those health conditions that have already been recognized as priorities by the MHLW, since that will be helpful in gaining MHLW support for the products. Until the calcium and iron deficiencies are corrected, however, it is not too likely that the MHLW will be able to direct much attention to new health benefits for minerals not typically of concern in Japan. Industry is trying to attract consumer interest, but with only limited success so far.NW

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Note: Important sources of information for this summary include Japanscan Food Industry Bulletin published in the U.K., the “National Nutrition Survey in Japan, 2002”, the Japan Health Food and Nutrition Food Association, and the ifia 2004 trade show guidebook.