Abstract
No abstract available at https://pubmed.ncbi.nlm.nih.gov/1785759/
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Fluoride concentration in commonly consumed infant juices
PURPOSE: The purpose of this study was to measure the fluoride concentration in the most commonly consumed, commercially available infant fruit juices and to determine if a significant difference existed among various juice flavors and brands. METHODS: Ninety samples of different flavors from three infant juice manufacturing companies were analyzed using
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[Level of exposure to fluorides by the consumption of different types of milk in residents from an area of Mexico with endemic hydrofluorosis].
INTRODUCTION: Several studies have shown the presence of fluorosis (DF) in primary dentition, suggesting an exposure to fluorides (F-) in early childhood. Breast milk is recommended as an exclusive food until 6 months of age. Although it is mentioned that only a small amount of F- can be eliminated by
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Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures - paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation.
BACKGROUND: To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. METHODS: Subjects were male and female lifetime residents aged 8-13?years. For each child the fluoride content of drinking and cooking water samples
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Fluoride content of infant formulas prepared with deionized, bottled mineral and fluoridated drinking water.
Usually infant milk formula is the major source of fluoride in infancy. Fluoride concentrations in ten samples of powdered milk formulas, prepared with deionized, bottled mineral, and fluoridated drinking water were determined after HMDS-facilitated diffusion, using a fluoride ion specific electrode(Orion 9609). Fluoride concentrations ranged from 0.01 to 0.75 ppm;
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Fluoride content of infant formulae in Australia.
The prevalence of dental fluorosis in Australia and the United States of America has increased in both optimally fluoridated and non-fluoridated areas. This has been attributed to an increase in the fluoride level of food and beverages through processing with fluoridated water, inadvertent ingestion of fluoride toothpaste, and the inappropriate
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