title: Fluoride concentration of some brands of fermented milks available in the market.
abstract: OBJECTIVE
  To evaluate the fluoride ion concentration in some fermented milks present in the market.
  
  
  METHODS
  Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS.
  
  
  RESULTS
  Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228 μgF/g to 0.272 μgF/g, Paulista® from 0.182 μgF/g to 0.220 μgF/g, Batavito® from 0.028 μgF/g to 0.030 μgF/g, Yakult® from 0.115 μgF/g to 0.206 μgF/g and Vigor Club® from 0.808 μgF/g to 1.171 μgF/g.
  
  
  CONCLUSIONS
  The presence of fluoride could be observed in all of the fermented milks analyzed which can contribute with the total fluoride daily intake.
authors.affiliation: Department of Pediatric Dentistry, Araçatuba School of Dentistry, Paulista State University (UNESP), São Paulo, Brazil.
authors.forename: Carolina Simonetti
authors.initials: CS
authors.lastname: Lodi
authors.forename: Michele Maurício
authors.initials: MM
authors.lastname: Manareli
authors.forename: Kikue Takebayashi
authors.initials: KT
authors.lastname: Sassaki
authors.forename: Alberto Carlos Botazzo
authors.initials: AC
authors.lastname: Delbem
authors.forename: Cleide Cristina Rodrigues
authors.initials: CC
authors.lastname: Martinhon