Quantitative Identification of Sodium Chloride Sources in Japanese Diet by 24-hour Total Food Duplicate Analysis

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Major source of NaCl among Japanese diet were quantified. Adult inhabitants (1334 subjects, or 499 men and 835 women at the ages of 20 to 70 years) in 49 regions (mostly agricultural) all over Japan offered 24-hour total food duplicates in winter seasons. Sodium chloride (NaCl) contents in each food items in the duplicates were estimated by the weight taking advantage of the Standard Tables of Food Compositions with assumption that sodium is totally attributable to NaCl. The NaCl contents in the duplicates distributed essentially normally with a mean of 14.4 g and a standard deviation of 6.1 g. High NaCl intake was associated with the consumption of pulses, fish/shellfish and vegetables in addtion to seasoning/spices. Further analysis showed that miso paste, soy bean sauce and pickles accounted for 23.6, 18.8 and 16.7% of total NaCl intake, respectively, or almost 60% when the three items are combined. Multiple regression analysis also indicated that miso paste has the strongest influence on total NaCl intake. Of particular interest was the fact that consumption of pickles increased markerdly as a function of higher salt intake, from 0.1 g (in terms of NaCl content) among low NaCl consumers (taking <5 g NaCl/day) to 7.0 g among high NaCl consumers (with*30 g NaCl/ day). J Epidemiol, 1993; 3 : 77-82.