Summer Illness Isn't Just Heatstroke! Japan Nattokinase Association Raises Awareness on Summer Thrombosis Prevention Through Newspaper Ads

Since a 2011 image survey on 'thrombosis' (※1), the Japan Nattokinase Association has been raising awareness that thrombosis, which about 80% of people perceive as a winter illness, is actually highly dangerous during summer due to dehydration from alcohol consumption and other factors, and that preventive measures are necessary. According to the three-month forecast released by the Japan Meteorological Agency in May (※2), June to August this year is expected to be hotter than usual. Therefore, the association has placed newspaper advertisements in two national newspapers this summer to promote thrombosis prevention and highlight the safe and reliable functionality of nattokinase.

※1: https://prtimes.jp/main/html/rd/p/000000002.000003026.html

※2: https://www.data.jma.go.jp/cpd/longfcst/kaisetsu/?term=P3M

<The Hidden Danger of Summer Thrombosis>

One-fifth of all deaths in Japan are now caused by vascular diseases, including thrombosis. Thrombosis is a condition where blood clots block blood vessels, cutting off oxygen and nutrients and causing cell death downstream. While commonly perceived as a winter illness, a representative example—cerebral infarction—actually occurs more frequently in summer (※3). Its early symptoms, such as dizziness, headache, and nausea, are very similar to those of heatstroke. For time-critical cerebral infarction treatment, early medication is essential. Instead of self-diagnosing as heatstroke, we recommend visiting a medical facility. Additionally, both heatstroke and cerebral infarction are caused by dehydration. During hot summer months, please be sure to replenish fluids regularly.

※3 Source: National Cerebral and Cardiovascular Center website

<What is Nattokinase Derived from Natto Bacteria?>

The nattokinase recommended by our association is produced using natto bacteria (Bacillus subtilis natto), used to make natto, a traditional Japanese food. Natto is made by fermenting boiled soybeans with natto bacteria, and during this fermentation process, the sticky substance produced by the bacteria contains a proteolytic enzyme known as nattokinase derived from natto bacteria. While natto as a food contains high levels of vitamin K2, which promotes blood coagulation, the nattokinase recommended by our association has had vitamin K2 removed. Patients taking warfarin, an anticoagulant, are typically advised by doctors to avoid natto. However, a six-month intake trial conducted in 2008 on warfarin users showed improved quality of life (QOL) with controlled nattokinase intake, confirming its safety for long-term consumption (※4). Furthermore, nattokinase derived from natto bacteria specifically breaks down blood clots—the cause of thrombotic diseases such as cerebral and myocardial infarction—and multiple functional benefits based on thrombolysis have been confirmed. Collaborative research with multiple universities has resulted in evidence being published in numerous peer-reviewed academic journals. The functionality of nattokinase has also been officially recognized under the 'Functional Food Labeling System' established by the Consumer Affairs Agency, with approvals for blood pressure reduction and peripheral temperature maintenance.

※4: Yakuri to Chiryo (Pharmacology and Therapy), Vol. 36, No. 5, 2008

<Functional Benefits of Nattokinase from Natto Bacteria>

Nattokinase derived from natto bacteria is globally recognized as a blood-thinning ingredient. In fact, a 2018 report (※5) confirmed that consuming 2,000 FU—also recommended by our association—improves peripheral blood flow in areas such as fingers and hands. Additionally, smoother peripheral blood flow reduces vascular resistance, and a blood pressure-lowering effect in individuals with elevated blood pressure has been confirmed with the same 2,000 FU intake (※6)(※7). Moreover, a 2024 report from Hiroshima International University (※8) revealed potential benefits in reducing glycation stress, which has recently gained attention. Glycation is a reaction similar to 'browning,' where excess dietary sugars bind to proteins in the body and accumulate as advanced glycation end products (AGEs). When glycation occurs in the skin, it accelerates aging; in the brain, it may accelerate dementia. The possibility that nattokinase, a proteolytic enzyme, can break down AGEs has been suggested, making it a promising functional ingredient with potential for further confirmed benefits.

※7: Jpn Pharmacol Ther Vol. 47, No. 8, 2019

※5: Yakuri to Chiryo (Pharmacology and Therapy), Vol. 46, No. 10, 2018

※6: Hypertension Research (2008) 31, 1583–1588

※7: Jpn Pharmacol Ther Vol. 47, No. 8, 2019

※8: Heliyon. 2024 Mar 27;10(7):e28835

<Complementary Functional Ingredients>

While nattokinase derived from natto bacteria offers multifaceted benefits, there are other functional ingredients that are beneficial when taken together to maintain smooth blood flow. For example, to maintain smooth circulation, it is necessary to reduce triglycerides in the blood. Well-known ingredients include DHA and EPA found in blue fish, krill oil derived from Antarctic krill (a type of plankton), and flavonoids extracted from ginkgo leaves.

<Japan Nattokinase Association>

Our association is dedicated to public education and the promotion of non-natto form products (so-called health foods) by providing scientifically accurate and essential information on functional substances derived from natto, such as nattokinase, vitamin K2 (menaquinone-7), and natto bacteria (Bacillus subtilis natto), including their quality and safety as raw materials. There are also imitation products on the market that use different bacterial strains to mimic nattokinase. To help consumers choose safer and more reliable nattokinase products, we operate the JNKA Mark certification program for nattokinase products. When selecting nattokinase products, please look for the JNKA Mark.

JNKA Mark

Japan Nattokinase Association

https://j-nattokinase.org/