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Open Access

Correction

Correction: Soy and fish as features of the Japanese diet and cardiovascular disease risks

  • Yukio Yamori,
  • Miki Sagara,
  • Yoshimi Arai,
  • Hitomi Kobayashi,
  • Kazumi Kishimoto,
  • Ikuko Matsuno,
  • Hideki Mori,
  • Mari Mori

The figure legend for Fig 1 is incorrect. I5 in the figure legend is missing. The figure caption is also missing. Please see the complete and correct Fig 1 here.

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Fig 1. Ratio of Japanese in each quintile of biomarkers of Fish and Soy intake; 24 hour urinary (24U) taurine/creatinine (T) and isoflavone/creatinine (I) ratios.

Abbreviations: 24UT, 24 hour urinary taurine; 24UI, 24 hour urinary isoflavone; T1-5, lowest to highest quintile of 24U taurine/creatinine; I1-5, lowest to highest quintile of 24U isoflavone/creatinine.

https://doi.org/10.1371/journal.pone.0186533.g001

Additonally, the Supporting Information files S1 and S2 Figs have tracked changes. The final versions of S1 and S2 Figs are included below.

Supporting information

S1 Fig. Tertiles of Taurine (Tau)/Cre and HDL-cholesterol, 24U Potassium and Salt.

https://doi.org/10.1371/journal.pone.0186533.s001

(DOCX)

S2 Fig. Tertiles of Isoflavone (Iso) /Cre and Serum Folate, 24U Potassium and Salt.

https://doi.org/10.1371/journal.pone.0186533.s002

(DOCX)

Reference

  1. 1. Yamori Y, Sagara M, Arai Y, Kobayashi H, Kishimoto K, Matsuno I, et al. (2017) Soy and fish as features of the Japanese diet and cardiovascular disease risks. PLoS ONE 12(4): e0176039. https://doi.org/10.1371/journal.pone.0176039 pmid:28430815

Citation: Yamori Y, Sagara M, Arai Y, Kobayashi H, Kishimoto K, Matsuno I, et al. (2017) Correction: Soy and fish as features of the Japanese diet and cardiovascular disease risks. PLoS ONE 12(10): e0186533. https://doi.org/10.1371/journal.pone.0186533

Published: October 11, 2017

Copyright: © 2017 Yamori et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.