title: Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil.
abstract: Total fluoride (TF) and HCl 0.01 M ('gastric juice')-soluble fluoride (SF) were analysed in infant foods, beverages and calcium-rich biscuits. Samples were divided into seven categories: children cereals (A), chocolate-flavoured milk (B), soy beverages (C), filled biscuits (D), non-filled biscuits (E), wafer biscuits (F) and corn starch biscuits (G). Mean TF concentrations +/- SD (amplitude, unit microgram F ml-1 or microgram F g-1) were: (A) 4.25 +/- 3.04 (0.20-7.84, n = 6); (B) 0.34 +/- 0.47 (0.05-1.27, n = 6); (C) 0.15 +/- 0.07 (0.09-0.29, n = 8); (D) 8.44 +/- 1.76 (7.65-10.47, n = 4); (E) 12.41 +/- 1.15 (10.69-13.68, n = 4); (F) 0.35 +/- 0 (0.34-0.36, n = 4) and (G) 7.77 +/- 1.12 (6.86-8.68, n = 2). Five samples of cereals, one sample of chocolate-flavoured milk and 10 samples of biscuits were analysed for SF. In cereals analysed for SF, all fluoride was soluble, while for the chocolate-flavoured milk, approximately 50% of TF was soluble. Regarding the biscuits analysed for SF approximately 20% of TF was soluble. It was observed that some of the cereals and beverages, and most of the biscuits analysed, might be important contributors to total daily fluoride intake. When consumed just once per day, cereals and beverages might supply up to 25% of the maximum recommended daily fluoride intake (0.07 mg F kg-1 body weight) for a 2-year-old child (12 kg). For the filled, non-filled and corn starch biscuits, when 3, 32 or 20 units of them, respectively, are consumed just once per day, they may supply up to 16% of the maximum recommended daily fluoride intake. However, only approximately 25% of fluoride absorption occurs from the stomach and 75% from the small intestine. Therefore, a higher fluoride bioavailability is possible.
authors.affiliation: Department of Biological Sciences, Bauru Dental School, University of São Paulo, São Paulo, Brazil. mbuzalaf@fob.usp.br
authors.forename: M A
authors.initials: MA
authors.lastname: Buzalaf
authors.forename: B S
authors.initials: BS
authors.lastname: de Almeida
authors.forename: V E
authors.initials: VE
authors.lastname: Cardoso
authors.forename: K P
authors.initials: KP
authors.lastname: Olympio
authors.forename: T de Almeida
authors.initials: Tde A
authors.lastname: Furlani
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis*; D001938:Brazil; D002182:Candy / Q000032:analysis*; D004034:Diet Surveys; D002523:Edible Grain / Q000737:chemistry*; D005421:Flavoring Agents; D005459:Fluorides / Q000032:analysis*; D006801:Humans; D006851:Hydrochloric Acid / Q000737:chemistry; D007223:Infant; D007225:Infant Food / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D012995:Solubility; D045730:Soy Foods / Q000032:analysis
chemical_list: D005421:Flavoring Agents; D005459:Fluorides; D006851:Hydrochloric Acid