Fluoride Action Network


It is important to understand the fluoride ingestion in daily life when a community is planning to commence the caries prevention program using fluoride. In this study, samples were collected from 14 groups of the 65 food items availadle at a super-market in Fukuoka.

The foods were measured 8 times ot determine the fluoride content with a fluoride ion-specific electrode with microdiffusion of ashed samples.

The fluoride contein in foods was as follows:

grains, range 0.19-6.04µg/g, average 2.35µg/g in rice, 0.12µg/g in wheat;
seeds and nuts, 0.12;
potatoes, 0.01-0.02, 0.02;
beans, 0.42-41.75, 11.46;
fruits, n. d. -0.02, 0.01;
vegetables, n. d. -0.94, 0.10;
mushrooms, 0.01-0.75, 0.26;
seaweeds, 0.06-0.58, 0.32;
beverages, 0.17-2.99, 1.13;
fishes and seafoods, n. d. -2.87, 0.73;
meats, 0.04-0.21, 0.10;
eggs, n. d., 0.00;
dairy products, 0.35-1.52, 0.93.

The average daily dietary fluoride intake by adults was estimated from the values obtains in this study for each group of foods and intake of the foods given by the Nati onal Nutrition Research Survey. The fluoride intake per person was estimated at 1.44mg/day in all Japan and 1.42mg/day in Northern Kyushu.