On 23 September 2021, the four UK Chief Medical Officers (CMOs) stated 'there is strong scientific evidence that water fluoridation is an effective public health intervention for reducing the prevalence of tooth decay and improving dental health equality across the UK'.1
Water fluoridation started in the USA in 1945 and is currently practised in about 25 countries. In the USA, 74% of the population receives fluoridated water, with over 200 million people having their water fluoridat
Abstract
Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M’s, Milkybar, Nesca
Notes
1. Fluoride is isosteric with hydroxide and can compete with phosphate and carboxylate groups, thus acting as a substrate- or transition state-like inhibitor of several enzymatic reactions (Strunecka and Strunecky 2020).
2. Higher organisms can avoid fluoride’s harmful effects, thanks to the exquisite selectivity of most of their anion channels and transporters, which limits fluoride resorption in the gastrointestinal tract (Johnston and Strobel 2020).
3. Larger anions, su
1. Introduction
Fluorine exists in the environment in the form of fluoride [1]. And fluorine is a vital trace element present in humans and animals, mainly in bones and teeth [2, 3]. While long-term exposure to fluoride in the air, food, and water can lead to fluorosis, it can also cause dental fluorosis and fluorosis bone disease [4]. It has also been confirmed that chronic fluorosis can result in extensive pathological damage to the body [5]. Excessive intake of fluorine will cause morphologi
