The fluoride content of selected foods in relation to the fluoride concentration of water.
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.
Schamschula
R G
RG
Institute of Dental Research, NSW, Australia.
Un
P S
PS
Sugár
E
E
Duppenthaler
J L
JL
Tóth
K
K
Barmes
D E
DE
D001628:Beverages / Q000032:analysis; D005459:Fluorides / Q000032:analysis*; D005504:Food Analysis; D005638:Fruit; D006814:Hungary; D014675:Vegetables; D014867:Water / Q000032:analysis*
D014867:Water; D005459:Fluorides