Biological Availability of the Fluoride of Fish Protein Concentrate in the Rat

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Abstract
The purpose of this study is to compare the availability of fluoride of fish protein concentrate (FPC) with that of sodium fluoride added to casein diets in the rat. The FPC in this study was prepared by isopropyl alcohol extraction of red hake (Urophycis chuss) and it contained 84% protein, 276 ppm fluoride, and 13% ash. Three diets contained approximately 20, 50, and 80 ppm fluoride furnished by the incorporation of approximately 10%, 20% and 30% FPC in the diet, and three other diets contained similar amounts of fluoride as sodium fluoride and protein from casein. The 10% casein diet without added fluoride acted as the control. At the end of 28 days, femurs, mandibles, molars and incisors of five animals were analyzed for fluoride. The individual carcasses of the remaining five rats of each group were also analyzed for fluoride. The fluoride in the diets containing 20, 50 and 80 ppm fluoride as FPC was 42 to 52%, 39 to 49% and 25 to 35% as available as similar concentrations of fluoride added to the casein diets in the form of sodium fluoride. No incisor striations were seen in any of the groups.