Dietary Intake of Fluoride in the United Kingdom and Fluoride Content of Some Foodstuffs

Publisher Website
Google Scholar
Abstract
Using samples from the Total Diet Study, the average dietary intake per person of fluoride in the United Kingdom is estimated to be 1.82 mg day−1. Beverages account for 71% of the total dietary intake and tea contributes most to the intake from the beverages group. Above‐average consumption of tea, as recorded in Great Britain, could result in fluoride intakes as high as 8.9 mg day−1. It is estimated that tap water containing 1 mg litre−1 of fluoride could increase normal dietary intakes by 54%. Individual foods have been analysed and the results show that tea infusions and foods containing skin or bone have higher fluoride concentrations than other foods. Concentrations as high as 44 mg kg−1 were found in the tail meat of krill, and a sample of mechanically deboned meat contained 2.8 mg kg−1 fluoride. Samples of flour, bread, vegetables, meat and fish products and infant foods generally contained less than 1 mg kg−1 of fluoride. Soft drinks from an area with a fluoridated water supply had a higher fluoride concentration than samples taken from an area with unfluoridated water.

This publication has 8 references indexed in Scilit: