FLUORINE CONTENT OF FOODS AND ESTIMATED DAILY INTAKE FROM FOODS

  • 1 January 1978
    • journal article
    • research article
    • Vol. 51  (4) , 361-369
Abstract
The F content of rice, rye bread, wheat flour, rolls and wheat bread was 0.42, 0.31, 0.28, 0.28 and 0.22 mg/kg raw weight, respectively. Among foods of animal origin the F content of fish was the highest: mackerel in oil 7.28 mg, and carp 2.02 mg/kg. Mutton contained 0.71, meat tissues of pig 0.36, other meats and meat tissues less than 0.36, while egg only 0.12 mg/kg raw weight. Different dishes of soups (8), 9 cooked vegetables and sauces, and 10 other dishes of cooked food prepared with F-poor water contained 0.18, 0.20 and 0.26 mg/kg, respectively. Calculations were made to determine the amount of F ingested daily with foods. Mean F ingestion of the population was found to be 0.314 mg daily with food supplying 3000 cal.

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