Macrobiotic diet

The earliest recorded usage of the term "macrobiotics" is found in the writings of Hippocrates. Translated literally, macro is the Greek word for "great" and bios is the word for "life." The term "macrobiotics" refers to a philosophy of working with the natural order of life. Philosophers and physicians from many parts of the world have used this term to signify living in harmony with nature and eating a simple, balanced diet to live to an active old age.

The modern practice of macrobiotics was started in the 1920s by a Japanese educator named George Ohsawa, said to have cured himself of a serious illness by changing to a simple diet of brown rice, miso soup, and sea vegetables.

Macrobiotics is a predominantly vegetarian, whole-foods diet that emphasizes whole grains (especially brown rice), vegetables, fruits, legumes and seaweeds. Some proponents eat white meat or fish once or twice a week, while others eat no animal products whatsoever -- an approach referred to as "vegan". Macrobiotic diets may be individualized based on factors such as climate, season, age, gender, activity, and health needs.

Studies have shown increased risk for various nutrient deficiencies (see Safety below). However, proponents argue that with judicious menu planning, most vegetarian diets can supply excellent nutrition (1). The most common supplementation is with dairy products (2;3;4).

The macrobiotic diet is low in saturated fat and high in phytoestrogens which may help to balance a woman's hormones during menopause, reduce symptoms of premenstrual syndrome, and prevent breast cancer and endometriosis.

Both plant-only and plant-based eating patterns have health benefits, most notably in reducing the risk of chronic, degenerative diseases (5).

Macrobiotics is one of the most popular lifestyle approaches to cancer (6). However, the evidence as to whether or not a macrobiotic diet can help in cancer is mixed and inconclusive (7;8). Overall, there has been little evidence of the effectiveness of a macrobiotic diet aside from case reports.

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Cholesterol (Grade: C)
There is evidence from one study suggesting that a macrobiotic diet might contribute to an improved ratio of HDL (good cholesterol) to LDL (bad cholesterol) (

Cognitive function (Grade: C)
The evidence is mixed as to whether or not a macrobiotic diet helps, hinders, or has no effect on cognitive functioning in children (

Obesity (Grade: C)
There is evidence that a macrobiotic diet may lead to reduced body size and obesity, and, increased leanness in preschool children compared to children on a normal diet (

Intestinal flora - antibiotic resistant bacteria (Grade: D)
A macrobiotic diet has been advocated to preserve intestinal health. However, it apparently does not reduce incidence of drug-resistant bacteria in the intestinal flora, nor infections caused by resistant strains in the gastrointestinal tract, compared to a diet with animal products (

At the heart of macrobiotics are the concepts of yin and yang, which were identified in Taoist Chinese philosophy as two principles which complement each other as life unfolds.

Yin represents expansion, coolness, and passiveness while yang represents contraction, heat and aggressiveness. In the macrobiotic view, the forces of yin and yang must be kept in balance to achieve good health.

Foods are classified into yin and yang categories according to their various properties and their effects on the body.

The tastes of foods (sour, bitter, sweet, pungent, salty) determine how they will interact with each other.

The food groups that have the least pronounced yin and yang qualities -- grains and vegetables -- are emphasized in macrobiotics. Eating these foods is thought to make it easier to achieve a more balanced condition within the natural order of life. Foods considered extremely yin or extremely yang are avoided. Food combining is planned to achieve a balance of tastes.

Western science has identified the high phytoestrogen content of a macrobiotic diet as a feature which may theoretically aid in reducing cancer risks.

A macrobiotic diet appears to promote hormonal conditions that are unfavorable to the development of breast cancer. This may help explain why women in cultures that favor a vegetarian diet are at lower risk of breast cancer (9;6). However, research in this area is ambiguious, and there is insufficient data from clinical studies to support concrete recommendations.

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