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The fluoride content of selected foods in relation to the fluoride concentration of water.

Authors
  • Schamschula, R G
  • Un, P S
  • Sugár, E
  • Duppenthaler, J L
  • Tóth, K
  • Barmes, D E
Type
Published Article
Journal
Acta physiologica Hungarica
Publication Date
Jan 01, 1988
Volume
72
Issue
2
Pages
217–227
Identifiers
PMID: 3227862
Source
Medline
License
Unknown

Abstract

The F content of foods and beverages comprising a substantial proportion of the Hungarian diet has been determined. Vegetables and fruits grown in three areas where the mean F content of water was 0.09 mg/l, 0.81 mg/l and 1.91 mg/l did not reflect these differences. In contrast, the F content of cooking water has made demonstrable contribution to the F content of cooked foods. Significant elevation in F concentration was also found in some meat products, where the inclusion of bone dust or fragments is suggested by corresponding increase in Ca content.

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