Fluoride exposure from consumption of some animal-based foods in an outermost region of Europe.

Abstract

Highlights

96 animal-based food samples were analyzed by potentiometry using a fluoride selective electrode.
Seafood samples recorded the highest fluoride concentrations.
Fluoride intake from these foods is below 20% of UL (upper level) for adults.
Fluoride intake from animal-based food may be important in regions with high fluoride content in water supplies.

Fluoride is an anion that is widely distributed in nature and can be found in varying levels in water supplies and foodstuffs. This study has been carried out considering the toxic effects in cases of chronic and high fluoride intake and the presence of this anion in foods of animal origin. The fluoride content in a total of 96 samples of animal origin (meat, poultry and poultry products; fish and seafood; milk, dairy products and eggs) was determined by potentiometry with a fluoride selective electrode (ISE). The overall mean concentration was 3.92 ± 6.04 mg/kg, with a minimum for milk (values below the detection limit of 0.01 mg/kg) and a maximum for shrimps (32.1 mg/kg). Seafood was found to have the highest fluoride concentrations and the estimated daily intake (EDI) and the percentage contribution to the adequate intake (AI) and upper-level intake (UL) were calculated. Overall, the percentage contribution to UL was less than 20%. It was concluded that the intake of the analysed animal-based foods does not pose a toxic risk.

Graphical Abstract

Study online at https://www.sciencedirect.com/science/article/pii/S0889157524004290

Excerpts:

Considering the adequate intake (AI) values, the highest contribution percentages are obtained for dairy products, with percentages ranging from 25% to 27.9% for men and 29.3–32.8% for women (Table 5). This contribution is considered significant and adequate. However, it should be noted that the bioavailability of the fluoride ion contained in dairy products is impaired, as the presence of calcium ion reduces its presence due to the formation of insoluble calcium fluoride compounds.

Table 5. EDI values and contribution percentage to the UL by food type.

Food type	EDI (mg/day)			Contribution (%) to UL
Food type	18–34 yrs	35–54 yrs	55–75 yrs	18–34 yrs	35–54 yrs	55–75 yrs
Dairy products	0.95	0.94	0.85	13.6	13.4	12.1
Fish	0.32	0.36	0.34	4.6	5.1	4.9
Red meat	0.12	0.12	0.08	1.7	1.7	1.1
Sausages	0.03	0.02	0.01	0.4	0.3	0.1
Poultry	0.18	0.18	0.14	2.6	2.6	2.0
Eggs	0.01	0.01	0.01	0.1	0.1	0.1

The second food that has the highest contribution percentages is fish, with percentages ranging from 9.4 % to 10 % in men and 11–12.4 % in women, assuming half the contribution of dairy products. This contribution is considered adequate and significant.

The rest of the foods have low percentages, and their contribution is considered insufficient and insignificant. Within this group, eggs and sausages are the ones that make the least fluoride contributions to the diet with contribution ranges that go from 0.3 % for both sexes; and 0.3–0.9 % in men and 0.3–1 % in women, for these products respectively.

Considering the results of this study for only these foods, if they were consumed together, dietary fluoride intakes would be adequate. This could have positive consequences for the health of the population, since these levels promote the formation of fluoropathite in the teeth, help fight bacterial plaque, slow down demineralization and act as a catalyst in the remineralization of enamel and increases bone hardness.

Table 4 shows the intake values and percentage contribution to the UL established by EFSA (EFSA, 2006). The UL contribution values indicate a higher contribution from dairy consumption, with percentages of 12.1–13.6 % for adult men and women. However, this percentage contribution does not pose a health risk for adults.

For the rest of the food group, the contribution percentages are very low, being the minimum 0.1 % (for eggs) and the maximum 5.1 % (for fish). Such a contribution to the diet, as with dairy products, does not pose a health risk to adults. However, the fluoride intake from other food groups and especially from drinking water and other beverages needs to be assessed.

4. Conclusions

The foods with the highest fluoride content are predominantly those of marine origin, with a remarkably high exposure to fluoride in nature. Shrimps, which have an exoskeleton, stand out within this group. In comparison, meats have somewhat lower and relatively uniform fluoride concentrations. Dairy products, on the other hand, generally show low concentrations of this anion. However, when analysing the percentages in relation to the reference values for adequate intake, it is observed that dairy products contribute the most to the total fluoride intake due to their higher consumption by the population. In terms of risk assessment of elevated fluoride exposure, the intake of the foods analysed does not represent a toxic risk.

Although the current results do not indicate a health risk for adult consumers, it is crucial to consider that the total dietary intake of fluoride could be higher. It should also be noted that an in-depth study of each food group sampled is necessary to establish a more accurate risk assessment. This study establishes the basis as to which animal food group marketed in the Canary Islands region (Spain) has the highest fluoride concentrations.

In addition, further studies including other food groups are required. Conducting a comprehensive analysis of total dietary intake of fluoride will allow a better understanding of the overall exposure and help to establish more precise recommendations for the population. In addition, it would be beneficial to investigate fluoride intakes in different demographic groups, including children, to ensure that all populations are adequately protected against….

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