title: Determination of Fluoride in Organic and Non-organic Wines.
abstract: Fluorine is an element of great importance to human health, as it is considered to be an essential element. However, both a deficiency and an excess, it can cause various problems. It is for this reason that values have been established regarding the recommended daily intake (RDI) and acceptable daily intake (ADI). The largest source of incorporation of fluoride is water, but it can be found in other foods and beverages, such as vegetables, tea, and wine. The aim of the study was to establish the fluoride concentration in organic and non-organic wines from different appellations of origin of the Canary Islands and mainland Spain, in order to assess the contribution of fluoride and toxic risk. A total of 53 samples of red, white, and rosé wines, both organic and non-organic, from different appellations of origin were analyzed. They were analyzed by potentiometric determination with ion-selective electrode for fluoride using the method of standard addition. The wines analyzed are within the recommended limits set by the International Organisation of Vine and Wine. RDI is not exceeded for adults, taking into account the data provided by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition on the average consumption of "table wines" in Spain. Fluoride intake from wine poses no risk to the health of adults. The fluoride concentration of organic and non-organic wines is within the range of 0.03 to 0.70 mg/L.
authors.affiliation: Área de Toxicología, Facultad de Ciencias de la Salud, Universidad de La Laguna, Campus de Ofra s/n, 38071, Santa Cruz de Tenerife, Spain.
authors.forename: Soraya
authors.initials: S
authors.lastname: Paz
authors.affiliation: Área de Toxicología, Facultad de Ciencias de la Salud, Universidad de La Laguna, Campus de Ofra s/n, 38071, Santa Cruz de Tenerife, Spain.
authors.forename: Juan Ramón
authors.initials: JR
authors.lastname: Jaudenes
authors.affiliation: Área de Toxicología, Facultad de Ciencias de la Salud, Universidad de La Laguna, Campus de Ofra s/n, 38071, Santa Cruz de Tenerife, Spain. ajguti@ull.es.
authors.forename: Angel José
authors.initials: AJ
authors.lastname: Gutiérrez
authors.affiliation: Área de Toxicología, Facultad de Ciencias de la Salud, Universidad de La Laguna, Campus de Ofra s/n, 38071, Santa Cruz de Tenerife, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Rubio
authors.affiliation: Área de Toxicología, Facultad de Ciencias de la Salud, Universidad de La Laguna, Campus de Ofra s/n, 38071, Santa Cruz de Tenerife, Spain.
authors.forename: Arturo
authors.initials: A
authors.lastname: Hardisson
authors.affiliation: Área de Fisioterapia, Facultad de Ciencias de la Salud, Universidad de La Laguna, Santa Cruz de Tenerife, Spain.
authors.forename: Consuelo
authors.initials: C
authors.lastname: Revert
mesh_terms: D000328:Adult; D005459:Fluorides / Q000032:analysis*; D005504:Food Analysis; D058870:Food, Organic / Q000032:analysis*; D006801:Humans; D013030:Spain; D014920:Wine / Q000032:analysis*
chemical_list: D005459:Fluorides
keywords: Acceptable daily intake; Fluoride intake; Organic wine; Recommended daily intake; Risk assessment; Wine