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It is important to monitor systemic fluoride (F) intake from foods, drinks and inadvertent toothpaste ingestion in order to minimise risk of dental fluorosis while maximising caries prevention. In the UK, a F database containing the F content of commercially available foods and drinks was compiled from 518 products analysed using an acid-diffusion method and F-Ion-Selective Electrode. Individual products analysed ranged from <0.01μgF/100g for butter/margarine (Miscellaneous foods group) to 1054.20μgF/100g for canned sardine (Fish group). These findings, along with the wide range of F contents found within food groups highlight the need for comprehensive F content labelling of food and drink products.
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Zohoori, V. & Maguire, A.
1/01/15 → …