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

Fluorine and salt contents of “Miso” and other foods rich in salt, and their geographical correlation with mortality from gastric cancer

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).
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.