title: Effect of fluorine content of drinking water on fluorine concentration of foods.
abstract: Foods originating from areas where the drinking water contains 1 mg F per litre since at least 30 years were examined for their fluorine content. In the F content, no difference was found between raw vegetables, cereals, and dishes of cooked meat whether they originated from areas where the drinking water was F-poor or containing 1 mg F per litre, despite the fact that in the latter areas the vegetable gardens were watered regularly with this F-rich water for 3 decades. The mean F content of the foods originating from the F-rich water for 3 decades. The mean F content of the foods originating from the F-rich areas were 0.28 mg per kg, 0.27 mg per kg, and 0.27 mg per kg, respectively. The mean F content of soups from F-rich places was 1.5 mg per kg, and that of the dishes of cooked vegetables, though lower, was still high enough: 0.40 mg per kg. It is pointed out that watering with water containing 1 mg F per litre does not increase the F content of the foods. The higher F content found in the foods and cooked vegetables came from the drinking water used for cooking.
mesh_terms: D005457:Fluoridation; D005461:Fluorine / Q000032:analysis*; D005504:Food Analysis; D006801:Humans; D014675:Vegetables / Q000032:analysis
chemical_list: D005461:Fluorine