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
Authors and Affiliations
Dental Public Health, Dublin Dental Hospital, Trinity College Dublin, D02 F859, Ireland
Brett Duane
Paediatric Dentistry, Eastman Dental Institute, Rockefeller, 21 University Street, London, WC1E 6DE, UK
Alexandra Lyne & Paul Ashley
Environmental Health Service National Water Operational Unit, Health Service Executive, Community Services Centre, Western Road, Clonmel, County Tipperary, E91 HT96, Ireland
References
UK Governm
