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Dietary intake of fluoride ashed (total fluoride) v. unashed (inorganic fluoride) analysis of individual foods

Published online by Cambridge University Press:  09 March 2007

Donald R. Taves
Donald R. Taves
Affiliation:
Department of Pharmacology, University of Rochester School of Medicine, 601 Elmwood Avenue, Rochester, New York 14642, USA
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Abstract

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1. Fluoride content in ninety-three individual food items from a hospital in a fluoridated area was determined by ashing (total fluoride) v. unashing (inorganic fluoride) analysis.

2. No discrepancy between the two methods was found by food group but two dry cereals and black pepper did show significantly more fluoride after ashing. The reason for the unavailability before ashing was not determined.

3. Daily fluoride intake was estimated at 1·783 mg which is midway between the 1·211 and 2·201 mg reported from studies in which composite diets were analysed.

4. Daily intake from food at 0·4 mg was one-quarter of the daily total intake of 1·8 mg; a ratio consistent with those previously reported in serum, urine and bone between residents from a non-fluoridated v. fluoridated community.

Type
Paper of diract relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 49 , Issue 3 , May 1983 , pp. 295 - 301
Copyright
Copyright © The Nutrition Society 1983

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