Food sources fluoride

Fluorides if released to the air from volcanoes and industry are carried by wind and rain to nearby water, soil, and food sources. 

Barium poisonings are uncommon and usually result from accidental contamination of food sources, suicidal ingestion, or occupational inhalation exposure. The water-soluble barium salts (acetate, carbonate, chloride, fluoride, hydroxide, nitrate, and sulfide) are highly toxic, whereas the insoluble salt, barium sulfate, is nontoxic because it is not absorbed. Soluble barium salts are found in depilatories, fireworks, ceramic glazes, and rodenticides and are used in the manufacture of glass and in dyeing textiles. Barium sulfide and polysulfide may also produce hydrogen sulfide toxicity (see p 224). 

The movement of fluoride through the atmosphere and into a food chain illustrates an air-water interaction at the local scale (<100 km) (3). Industrial sources of fluoride include phosphate fertilizer, aluminum, and glass manufacturing plants. Domestic livestock in the vicinity of substantial fluoride sources are exposed to fluoride by ingestion of forage crops. Fluoride released into the air by industry is deposited and accumulated in vegetation. Its concentration is sufficient to cause damage to the teeth and bone structure of the animals that consume the crops. 

The risk of fluorosis is only of concern for children below about 8 years of age, because enamel can no longer be affected once pre-eruptive maturation has occurred [89]. As far as cosmetic effects are concerned, the critical age is somewhat younger because at this age the central incisors are undergoing development, and hence are at a stage that makes them susceptible to fluorosis. For children at the age likely to be affected, the main sources of fluoride are drinking water, processed food and beverages, toothpaste and other dental products (i.e., tablets or drops). 

Drinking water, beverages and fluoride-containing dentifrices are regarded as the main dietary contributors to human fluoride intake. Food has more recently been recognized as a potentially important source of fluoride. A major source of fluoride in some areas arises from its release into the environment by coal combustion, in process waters and waste from various industrial processes. 

Drinking water, beverages and dental products containing fluoride are regarded as the main contributors to oral fluoride intake in humans. Food has, more recently, been recognized as a possible important source of fluoride intake. In some countries, fluoride is added to salt and milk. 

Kmggel. W.G. and R.A. Field "Fluoride Content of Mechanically Detained Beef and Pork from Commercial Sources in Different Geographical Areas," J Food Sci.. 42, I. 190-192 (1977). 

The intake of fluoride as a constituent of substances described in FCC monographs, even at the maximum limits established for fluoride, is not expected to significantly add to the human daily fluoride intake from other sources and is well within the various limits described in the Institute of Medicine s committee report. Nonetheless, given that toxicological manifestations have been amply demonstrated for fluoride, as described in the report, the maintenance of fluoride limits in drinking water and food, and thus food additives, appears consistent with sound public health policy. Therefore, the Committee on Food Chemicals Codex considers that maintaining fluoride limits for relevant food additives and ingredients is justified. 

Virtually all foods contain trace amounts of F. Table 8.1 shows the F contents of several kinds of foods produced in the U.S. Fluoride-containing foods and beverages are, therefore, the most important sources of F intake. For an adult male residing in a fluoridated U.S. community, F intake from food and beverages is... 

Laboratory analysis of drinking water may be required to assess possible fluoride excess in natural well waters and may also be necessary during incidents of failure of the equipment used to treat drinking water. The determination of fluoride in urine can be used to assess exposure to different sources of fluoride. For drinking water and urine, direct determination using a fluoride-specific electrode is employed. For food, feces, and tissue, prior separation of fluoride from the sample matrix is required using a Conway diffusion procedure. The combination of the fluoride-electrode with flow injection has allowed a rapid and sensitive method to be used for serum and urine fluoride analysis/ ... 

A Tolerable Upper Intake Level (UL). The UL is the maximum intake by an individual that is unlikely to pose risks of adverse health effects in almost all (97-98%)individu-als. It includes intake of a nutrient from all sources (food, fortified food, water, and sup-dements). Water can include fluoride and minerals depending on the source of water. "Tolerable" is used to "avoid implying any possible beneficial effect." It is the amount of vitamin that can be "tolerated" without the person s exhibiting or experiencing adverse reactions. The UL should not be considered the upper dose for those who self-dose with megadoses of vitamins. 

Sources. The fluoride content of most foods is low (less than 0.05 mg/100 g). Rich sources of fluoride include tea, which concentrates fluoride in its leaves, and marine fish that are consumed with their bones (e.g., sardines). Foods made with mechanically separated (boned) chicken, such as canned meats, hot dogs, and infant foods also add fluoride to the diet. ... 

Calcium oxalate monohydrate Sodium formate oxalic acid source Potassium oxalate oxidant, food L-Ascorbic acid oxidant, rocket fuels Perchloryl fluoride oxidant, selective... 

Next group of anions determined in food samples are halides. The principal source of fluoride intake is water, however, other foods such as tea and fish can be a source of fluoride as well. In dairy products such as cream and... 

Common sources of iodide include not only iodized table salt and seafood, but also other foods such as eggs and milk. In standard analytical conditions, IC allows simultaneous determination of fluoride, chloride, and bromide with suppressed conductivity detection, while iodide is usually determined separately with amperometric detection. 

Due to their ungainliness, today hydrogen electrodes are only seldom in use, e.g., for the calibration of precision buffers. New concepts are focused on the use of miniaturized hydrogen electrodes with internal hydrogen source and gas-diffusion electrodes consisting of Pd and Pt to be applied for food quality control and for measurements in fluoride-containing solutions [3]. 

Opinion favours the steady flow of saliva as the main source of plaque fluoride, even though saliva contains only 0-01 to 0-02 ppm of fluoride or even less. Smaller amounts are believed to be derived from the intermittent exposure of the plaque to food and drink. Calculations show that the absolute amounts of fluoride in plaque are very small for example, the total amount present in 10 mg of plaque containing 20 ppm is equivalent to that present in only 10-20 ml of saliva or 0-2 ml of fluoridated water. 

Sources Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine Dietary Reference Intakes for calcium, phosphorus, magnesium, vitamin D and fluoride, 1997 Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B, folate, vitamin Bj, pantothenic acid, biotin and choline, 1998 Dietary reference intakes for vitamin C, vitamin E, selenium and carotenoids, 2000 Dietary Reference Intakes for vitamin A, vitamin K, arsenc, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc, 2001, National Academy Press Washington, DC. 

There is no scientific evidence that fluoridation of water has been harmful to anybody at any age, but the effects of fluoride intakes from several sources may be cause for concern. The largest high fluorine area in the United States is the West Texas Panhandle. Also, the soils in some volcanic areas of the world contain large amounts of fluoride, with the result that foods grown in such areas may contain 2 to 3 times more fluoride than foods grown elsewhere. 

A chronic disease resulting from the accumulation of toxic levels of the mineral fluorine in the teeth and bones. It is a crippling disease characterized by bone overgrowth, brittle bones, stiff joints, weakness, weight loss, and anemia. Mottling of the teeth may occur if exposure occurred during the formation of enamel. Contaminated water and food are the principal sources of excessive fluoride. 

Fluoride added to a compatible dentifrice base at a level of 1000 ppm has been clinically proven to reduce the incidence of dental caries by about 25% on average, even in areas where the water supply is fluoridated (8). Elevation to 1500 ppm increases the protection. Sources of fluoride approved for use in dentifrices are sodium fluoride [7681-49-4] (0.22%), sodium monofluorophosphate (0.76%), and stannous fluoride [7783-47-3] (0.41%). The Food and Drug Administration regulates fluoridated dentifrices as drugs and has established parameters for safe and effective products (9). Compatibility of the fluoride with the abrasive is an important requirement. 

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