Fluoride in Food

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Abstract
Fluoride is present in nearly every food; the highest concentrations are found in tea, seafood, bone meal, spinach and gelatin, the least in citrus fruits, vegetables, eggs and milk. The amount of fluoride ion taken into the system in food is unpredictable; it is dependent on numerous factors pertaining to the food, its processing and preparation, and on the food habits of the individual consumer.

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