I think the word "health" is a very important word. When I looked it up on a dictionary, it said "well-being of body and mind without ailments." You may also see the sentence, "health is not having any diseases." At present, the definition of health by WHO (World Health Organization), "Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity. The enjoyment of the highest attainable standard of health is one of the fundamental rights of every human being without distinction of race, religion, political belief, economic or social condition" is most globally accepted. To obtain health, I always insist on the importance of daily satisfaction of the 5 pleasures, "eating well, sleeping well, evacuating well, sweating well and feeling well."

Eating well: As suggested by the Ministry of Health, Labor and Welfare, it is to eat 31 different food items a day. Japan is fortunately rich in rice, tea, fish, soybean, etc. Though they may be disregarded in the present days with variety of food products, balanced diet centering on Japanese traditional meals seems to be most important for our health.
Sleeping well: The symptom of not being able to sleep leads to the lack of mental health. It is recommended that about 7 hours of sleep should be used as the target for sleep every night.
Evacuating well: The habit of having daily evacuation is important.
Sweating well: It is important to sweat by jogging, exercising, etc. to suit one's taste or lifestyle.
Feeling well: Laughing with your mouth wide open brings good mental health.
"Eating" among the 5 pleasures above is of course the final and most important factor in maintaining health. While we

Furthermore, a study that compared the dietary lives of theJapanese people in the 1960s, the Japanese people in the1980s and the American people in 1985 showed that thelevel of saturated fatty acid intake was higher in the U.S.than in Japan, and higher in the 1980s than in the 1960s inJapan. Focusing on the ratio between n-6 type unsaturatedfatty acids and n-3 type unsaturated fatty acids, the valuehas been gradually increasing from approximately 3 in　the　1960s. The n-6/n-3 ratio is also high in the U.S., and it isconsidered a factor for increased number of heart diseases.To lower the morbidity rate of heart diseases, the Japanesemeals of the 1970s seem to be ideal. Furthermore, it wasfound that the types of component fatty acids also affect thenumber of deaths in addition to the level of lipids in a study
which compared the Danish people and Inuit people in Greenland, because the number of deaths by myocardial infarction was extremely small in Inuit people who had high intake of total lipids but was high in concentration of EPAwhen blood concentrations of fatty acids were focused. In Nures's Health Study, the correlation between the level offish intake and rate of death by myocardial infarction was discovered. Similar results were reported by the Harvard's Physicians' Health Study and the GISSI Study, and studies of this type are still being implemented even today.
Beginning with the study on the relationship between fish intake and fatty acid metabolism, the effects of fatty acids contained in fish, especially EPA and DHA on lipid metabolism have been revealed in recent

years. We now know that DHA intake lowers the blood cholesterol concentration and EPA intake lowers the blood neutral fat level. By clarifying the functions of each fatty acid, it is possible to utilize the fatty acids to be administered depending on the type of disorder in treatments on hyperlipemia patients by administering EPA on patients who are apt to form thrombus for instance.
　 More recently, the antiallergic effects of the n-3 type unsaturated fatty acids are under the spotlight. Our normal meals have relatively high intake levels of linoleic acid type(n-6 type) fatty acids with a high n-6/n-3 ratio, and it is considered that this is because our fish intake is insufficient.
Increase in linoleic acid intake is suspected as one of the causes for increased number of allergy patients, and there are reports suggesting that intake of n-3 type unsaturated fatty acids by atopic disease patients reduces the inflammation. Considering such results, instruction on nutrition may be provided for allergic disease patients and hyperlipemia patients in order to reduce the intake level of n-6 type unsaturated fatty acids and bring the n-6/n-3 ratio as close to 1 as possible. However, it is important for healthy people to keep the n-6/n-3 ratio balance to 4:1 instead of reducing the intake levels of n-6 type unsaturated fatty acids.
　 Another hot topic is the existence of a relationship between DHA and brain functions. There are more and more questions asking "do you become smarter if you take DHA?"
Though it is not completely false, it is true that the effect is so visibly significant by only taken it in a large volume.
However, DHA does exist in the brain and taking it is
important to activate its functions. Comparing the
compositions of intermediate to polyunsaturated fatty acids in breast milk in various nations, the n-6/n-3 ratio is found to be lower in Japan than in the U.S. or Germany. It is possible that DHA intake may actually improve the brain functions, and appropriate lipid intake by the mother is desired in order to avoid lowering in the intake level of n-3 type unsaturated fatty acids during the infant stages.
Today we live in information society and consumers are able to obtain various different data from TV, Internet, and so on.
However, not all data are correct and I hope that you should have correct knowledge and work toward proper instruction and education of the consumers as specialists.