Identification of Salty Dietary Patterns of the Japanese Macroregion

Table 2

Spearman’s correlation coefficients for the purchase rankings of each city for each of the 109 foods in 2015 and 2018.

Food	r	t
Rice	0.39	2.96	0.0049
White bread	0.80	9.27	<0.0001
Spaghetti	0.38	2.95	0.0050
Wheat flour	0.29	2.12	0.0396
Tuna fish	0.94	18.75	<0.0001
Sardines	0.79	9.21	<0.0001
Flounder	0.93	18.08	<0.0001
Salmon	0.70	6.85	<0.0001
Mackerel	0.60	5.33	<0.0001
Saury	0.76	8.15	<0.0001
Cuttlefish	0.55	4.62	<0.0001
Shrimps and lobsters	0.66	6.17	<0.0001
Crabs	0.54	4.56	<0.0001
Scallops	0.66	6.27	<0.0001
Salted salmon	0.90	14.52	<0.0001
Salted pollock roe	0.84	11.01	<0.0001
Dried young sardines	0.88	13.34	<0.0001
Dried horse mackerel	0.89	13.91	<0.0001
Beef	0.91	15.64	<0.0001
Pork	0.73	7.54	<0.0001
Chicken	0.84	10.90	<0.0001
Mixed ground meat	0.84	11.06	<0.0001
Fresh milk	0.62	5.52	<0.0001
Butter	0.61	5.46	<0.0001
Cheese	0.83	10.69	<0.0001
Eggs	0.61	5.39	<0.0001
Spinach	0.79	8.99	<0.0001
Welsh onions	0.87	12.70	<0.0001
Lettuce	0.66	6.17	<0.0001
Broccoli	0.66	6.26	<0.0001
Bean sprouts	0.72	7.29	<0.0001
Radishes	0.70	6.95	<0.0001
Bamboo shoots	0.37	2.84	<0.0068
String beans	0.75	8.10	<0.0001
Tomatoes	0.54	4.53	<0.0001
Green peppers	0.60	5.34	<0.0001
“Wakame” seaweed	0.65	6.00	<0.0001
Dried tangle	0.51	4.14	<0.0001
“Tofu” bean curd	0.70	6.96	<0.0001
Pickled radishes	0.45	3.55	0.0009
Apples	0.58	5.04	<0.0001
Grapefruits	0.64	5.95	<0.0001
Melons	0.41	3.22	0.0024
Kiwi fruits	0.34	2.54	0.0145
Edible oil	0.55	4.68	<0.0001
Salt	0.29	2.16	0.0364
Soy sauce	0.31	2.32	0.0249
“Miso” bean paste	0.66	6.27	<0.0001
Sugar	0.45	3.53	0.0010
Dressing	0.58	5.07	<0.0001
Jam	0.51	4.23	0.0001
Green tea	0.66	6.22	<0.0001
Black tea	0.36	2.74	0.0089
“Sake”	0.56	4.80	<0.0001
Wine	0.58	5.07	<0.0001
Alcoholic beverages	0.52	4.33	0.0001