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. 2007 Nov 30;13(1 Suppl):S23–S50. doi: 10.2188/jea.13.1sup_23

Table 17. Cumulative % contribution of the top 20 foods for sodium assessed by DR.

Food code1 Description1 mg/day Cumulative2 percent
Men (n=102)
17-3a Seasonings/Shoyu, soy-sauce/Koikuchi 1195 22.4
7-32c Miso/Rice-koji Miso/Dark yellow type 994 41.0
17-2a Seasonings/Salts/Kitchen salt 542 51.2
17-8 Seasonings/Flavor seasoning 171 54.4
12-58 Daikon, Japanese radish/Takuan-zuke 146 57.1
8-78a Mild salted chum salmon/Uncooked 140 59.8
13-14 Ume/Umeboshi, salted and dried 100 61.6
13-13 Ume/Umezuke, salted 78 63.1
17-11 Seasonings/Mentsuyu 78 64.6
12-25b Cucumber/Fruit/Salted 75 66.0
1-31b Precooked Chinese noodles/Dried by frying 62 67.1
17-16b Spices/Curry/Roux 54 68.2
8-81 Salmon/Salted roe 54 69.2
11-2 Liquid milk/Ordinary liquid milk 52 70.1
15-35a Wakame/Dried/Dried 50 71.1
10-5a Chicken egg/Whole egg/fresh 50 72.0
1-13a Wheat (Breads)/White bread/On the market 47 72.9
12-98b Nozawana/Leaves/Salted 43 73.7
8-250 Fish paste products/Yaki-chikuwa, broiled 40 74.5
8-212 Squid and cuttlefish/Salted preserves 36 75.1
Women (n=113)
17-3a Seasonings/Shoyu, soy-sauce/Koikuchi 1038 22.3
7-32c Miso/Rice-koji Miso/Dark yellow type 848 40.5
17-2a Seasonings/Salts/Kitchen salt 478 50.8
17-8 Seasonings/Flavor seasoning 141 53.8
8-78a Mild salted chum salmon/Uncooked 127 56.6
12-58 Daikon, Japanese radish/Takuan-zuke 123 59.2
13-14 Ume/Umeboshi, salted and dried 77 60.9
17-11 Seasonings/Mentsuyu 74 62.5
12-25b Cucumber/Fruit/Salted 73 64.0
13-13 Ume/Umezuke, salted 62 65.4
11-2 Liquid milk/Ordinary liquid milk 60 66.6
1-13a Wheat (Breads)/White bread/On the market 58 67.9
15-35a Wakame/Dried/Dried 53 69.0
17-16b Spices/Curry/Roux 49 70.1
8-81 Salmon/Salted roe 45 71.1
10-5a Chicken egg/Whole egg/fresh 41 72.0
1-31b Precooked Chinese noodles/Dried by frying 40 72.8
17-1 Seasonings/Consomme, dried 39 73.7
8-250 Fish paste products/Yaki-chikuwa, broiled 39 74.5
12-98b Nozawana/Leaves/Salted 36 75.3

1Food codes and descriptions correspond to those of the Standard Tables of Food Composition, 4th revised edition in Japan by Science and Technology Agency.

2Data on subjects in Ishikawa PHC (14-day data) were counted twice for (28-day data).