Studies on Fluorine and Other Related Components of Japanese Foods (Part 5)

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Other Title
  • 日本食品のフッ素ならびに1, 2の関連物質にかんする研究 (第5報)
  • ニホン ショクヒン ノ フッソ ナラビニ 1 , 2 ノ カンレン ブッシツ ニ カンスル ケンキュウ 5 ミソ オ チュウシン ト シタ コウエン ショクヒン ノ フッソ オヨビ ショクエン ガンユウリョウ ト ソノ イ ガン シボウリツ ト ノ チリテキ ソウカン カンケイ
  • Fluorine and salt contents of “Miso” and other foods rich in salt, and their geographical correlation with mortality from gastric cancer
  • 味噌を中心とした高塩食品のフッ素および食塩含有量とその胃ガン死亡率との地理的相関関係

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Abstract

The contents of fluorine and salt were determined on some foods rich in salt. The samples of “Miso” contained fluorine from 4.0 (Kagoshima) to 17.5ppm (Niigata), and the salt content varied from 8.36 (Kagoshima) to 17.70% (Ishikawa).<BR>The fluorine content of “Miso” and pickled vegetables correlated with their salt content. Excluding the salt factor, there was geographical positive net correlation between the fluorine content of “Miso” from 28 prefectures and the corrected death rate from gastric cancer in 1960. On the other hand, no partial correlation was existed between the salt content and the corrected death rate.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 18 (4), 253-257, 1965

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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