Table 5. Cumulative % contribution of the top 20 foods for selenium assessed by DR.
| Food code1 | Description1 | μg/day | Cumulative2 percent |
| Men (n=102) | |||
| 10-5a | Chicken egg/Whole egg/fresh | 17.1 | 9.3 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 10.7 | 15.2 |
| 8-150a | Tuna/Bluefin tuna,raw/Lean meat | 10.2 | 20.7 |
| 8-31 | Sardines/Boiled and dried | 9.7 | 26.0 |
| 8-78a | Mild salted chum salmon/Uncooked | 4.9 | 28.7 |
| 8-153c | Tuna/Canned with/Oil; solids and liquid | 4.9 | 31.4 |
| 8-206a | Squid and cuttlefish/Raw/Uncooked | 4.7 | 34.0 |
| 8-81 | Salmon/Salted roe | 4.1 | 36.2 |
| 8-50 | Skipjack and frigate mackerel/Skipjack, raw | 3.8 | 38.3 |
| 1-26a | Chinese noodle i.e., Lao Mien/Raw, dry form | 3.4 | 40.1 |
| 11-2 | Liquid milk/Ordinary liquid milk | 3.3 | 41.9 |
| 8-250 | Fish paste products/Yaki-chikuwa, broiled | 2.7 | 43.4 |
| 8-95a | Pacific saury/Raw/Uncooked | 2.7 | 44.9 |
| 1-21b | Japanese noodles/Udon/Boiled | 2.5 | 46.2 |
| 8-109 | Sea breams/Crimson sea bream, raw | 2.5 | 47.6 |
| 8-65 | Kichiji, rockfish/Raw | 2.0 | 48.7 |
| 8-244 | Sea squirt/Raw | 2.0 | 49.8 |
| 8-246 | Fish paste products/Mushi-kamaboko | 2.0 | 50.8 |
| 8-4a | Japanese horse mackerel, raw/Uncooked | 1.9 | 51.9 |
| 9-70a | Pork and/Belly without separable fat | 1.9 | 52.9 |
| Women (n=113) | |||
| 10-5a | Chicken egg/Whole egg/fresh | 14.3 | 9.7 |
| 8-31 | Sardines/Boiled and dried | 8.6 | 15.4 |
| 1-41d | Rice (Paddy rice)/Grains/Well-milled rice | 6.9 | 20.1 |
| 8-150a | Tuna/Bluefin tuna, raw/Lean meat | 6.4 | 24.4 |
| 8-78a | Mild salted chum salmon/Uncooked | 4.5 | 27.4 |
| 8-153c | Tuna/Canned with Oil; solids and liquid | 4.3 | 30.4 |
| 11-2 | Liquid milk/Ordinary liquid milk | 3.7 | 32.9 |
| 8-81 | Salmon/Salted roe | 3.5 | 35.2 |
| 8-206a | Squid and cuttlefish/Raw/Uncooked | 3.3 | 37.5 |
| 1-26a | Chinese noodle i.e., Lao Mien/Raw, dry form | 2.7 | 39.3 |
| 8-250 | Fish paste products/Yaki-chikuwa, broiled | 2.7 | 41.1 |
| 8-50 | Skipjack and frigate mackerel/Skipjack, raw | 2.6 | 42.9 |
| 8-95a | Pacific saury/Raw/Uncooked | 2.2 | 44.4 |
| 1-21b | Japanese noodles/Udon/Boiled | 2.2 | 45.9 |
| 9-70a | Pork and/Belly without separable fat | 1.8 | 47.1 |
| 8-109 | Sea breams/Crimson sea bream, raw | 1.7 | 48.2 |
| 8-246 | Fish paste products/Mushi-kamaboko | 1.7 | 49.4 |
| 8-65 | Kichiji, rockfish/Raw | 1.6 | 50.5 |
| 8-54 | Skipjack/Katsuo-bushi, dried strip | 1.5 | 51.5 |
| 9-68a | Pork and separable fat/Loin, separable lean | 1.4 | 52.5 |
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.