Document Detail


Regional difference in sodium chloride content in home-made and store-bought preparations of miso paste.
MedLine Citation:
PMID:  7202269     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Miso, a fermentation product of salted soya beans and rice (or soya beans and barley), is one of the leading sources of sodium chloride intake for Japanese people. Sodium chloride contents in 973 home-made preparations collected from 39 Regions in 20 Prefectures in Japan showed wide variation from 9.1 to 18.2% on the Region average, while the levels in store-bought samples were rather low and constant at 10 to 12%. When classified by Regions or Prefectures, positive and significant correlations were observed between indices of sodium chloride intake via miso (i.e., sodium chloride in home-made miso, or frequency of miso soup intake) and death rate indices for cerebrovascular diseases.
Authors:
T Watanabe; M Miyasaka; A Koizumi; M Ikeda
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The Tohoku journal of experimental medicine     Volume:  137     ISSN:  0040-8727     ISO Abbreviation:  Tohoku J. Exp. Med.     Publication Date:  1982 Jul 
Date Detail:
Created Date:  1982-10-21     Completed Date:  1982-10-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0417355     Medline TA:  Tohoku J Exp Med     Country:  JAPAN    
Other Details:
Languages:  eng     Pagination:  305-13     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Cerebrovascular Disorders / mortality*
Diet*
Food Analysis*
Humans
Japan
Oryza sativa
Regression Analysis
Sodium Chloride / analysis*
Soybeans
Chemical
Reg. No./Substance:
7647-14-5/Sodium Chloride

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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