title: The fluoride content of selected foods in relation to the fluoride concentration of water.
abstract: The F content of foods and beverages comprising a substantial proportion of the Hungarian diet has been determined. Vegetables and fruits grown in three areas where the mean F content of water was 0.09 mg/l, 0.81 mg/l and 1.91 mg/l did not reflect these differences. In contrast, the F content of cooking water has made demonstrable contribution to the F content of cooked foods. Significant elevation in F concentration was also found in some meat products, where the inclusion of bone dust or fragments is suggested by corresponding increase in Ca content.
authors.affiliation: Institute of Dental Research, NSW, Australia.
authors.forename: R G
authors.initials: RG
authors.lastname: Schamschula
authors.forename: P S
authors.initials: PS
authors.lastname: Un
authors.forename: E
authors.initials: E
authors.lastname: Sugár
authors.forename: J L
authors.initials: JL
authors.lastname: Duppenthaler
authors.forename: K
authors.initials: K
authors.lastname: Tóth
authors.forename: D E
authors.initials: DE
authors.lastname: Barmes
mesh_terms: D001628:Beverages / Q000032:analysis; D005459:Fluorides / Q000032:analysis*; D005504:Food Analysis; D005638:Fruit; D006814:Hungary; D014675:Vegetables; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water; D005459:Fluorides