Alejandra Cantoral1,2, Lynda Cristina Luna-Villa2, Andres A Mantilla-Rodriguez3, Adriana Mercado2, Frank Lippert3, Yun Liu4, Karen E Peterson4, Howard Hu5, Martha M Téllez-Rojo2, Esperanza A Martinez-Mier3. 1. CONACYT, Mexico city, Mexico. 2. Center for Research on Nutrition and Health, National Institute of Public Health, Morelos, Mexico. 3. Department of Cardiology, Operative Dentistry and Dental Public Health, Indiana University School of Dentistry, Indianapolis, IN, USA. 4. Department of Nutritional Sciences, University of Michigan School of Public Health, Ann Arbor, MI, USA. 5. Department of Environmental and Occupational Health Sciences, School of Public Health, University of Washington, Seattle, WA, USA.
Abstract
BACKGROUND: Sources of fluoride exposure for Mexicans include foods, beverages, fluoridated salt, and naturally fluoridated water. There are no available data describing fluoride content of foods and beverages consumed in Mexico. OBJECTIVE: To measure the content of fluoride in foods and beverages typically consumed and to compare their content to that of those from the United States and the United Kingdom. METHODS: Foods and beverages reported as part of the Mexican Health and Nutrition Survey (n = 182) were purchased in the largest supermarket chains and local markets in Mexico City. Samples were analyzed for fluoride, at least in duplicate, using a modification of the hexamethyldisiloxane microdiffusion method. Value contents were compared to those from the US Department of Agriculture and UK fluoride content tables. RESULTS: The food groups with the lowest and highest fluoride content were eggs (2.32 µg/100 g) and seafood (371 µg/100 g), respectively. When estimating the amount of fluoride per portion size, the lowest content corresponded to eggs and the highest to fast foods. Meats and sausages, cereals, fast food, sweets and cakes, fruits, dairy products, legumes, and seafood from Mexico presented higher fluoride contents than similar foods from the United States or the United Kingdom. Drinks and eggs from the United States exhibited the highest contents, while this was the case for pasta, soups, and vegetables from the United Kingdom. CONCLUSION: The majority of items analyzed contained higher fluoride contents than their US and UK counterparts. Data generated provide the first and largest table on fluoride content, which will be useful for future comparisons and estimations.
BACKGROUND: Sources of fluoride exposure for Mexicans include foods, beverages, fluoridated salt, and naturally fluoridated water. There are no available data describing fluoride content of foods and beverages consumed in Mexico. OBJECTIVE: To measure the content of fluoride in foods and beverages typically consumed and to compare their content to that of those from the United States and the United Kingdom. METHODS: Foods and beverages reported as part of the Mexican Health and Nutrition Survey (n = 182) were purchased in the largest supermarket chains and local markets in Mexico City. Samples were analyzed for fluoride, at least in duplicate, using a modification of the hexamethyldisiloxane microdiffusion method. Value contents were compared to those from the US Department of Agriculture and UK fluoride content tables. RESULTS: The food groups with the lowest and highest fluoride content were eggs (2.32 µg/100 g) and seafood (371 µg/100 g), respectively. When estimating the amount of fluoride per portion size, the lowest content corresponded to eggs and the highest to fast foods. Meats and sausages, cereals, fast food, sweets and cakes, fruits, dairy products, legumes, and seafood from Mexico presented higher fluoride contents than similar foods from the United States or the United Kingdom. Drinks and eggs from the United States exhibited the highest contents, while this was the case for pasta, soups, and vegetables from the United Kingdom. CONCLUSION: The majority of items analyzed contained higher fluoride contents than their US and UK counterparts. Data generated provide the first and largest table on fluoride content, which will be useful for future comparisons and estimations.
Authors: Yun Liu; Martha Téllez-Rojo; Brisa N Sánchez; Adrienne S Ettinger; Citlalli Osorio-Yáñez; Maritsa Solano; Howard Hu; Karen E Peterson Journal: Environ Int Date: 2019-11-11 Impact factor: 9.621
Authors: Diana Olivia Rocha-Amador; Andrea Daniela González-Martell; Francisco Javier Pérez-Vázquez; Virginia Gabriela Cilia López Journal: Biol Trace Elem Res Date: 2022-07-20 Impact factor: 4.081
Authors: Rivka Green; Christine Till; Alejandra Cantoral; Bruce Lanphear; E Angeles Martinez-Mier; Pierre Ayotte; Robert O Wright; Martha M Tellez-Rojo; Ashley J Malin Journal: Toxics Date: 2020-11-20
Authors: Gina A Castiblanco-Rubio; Teresa V Muñoz-Rocha; Martha M Téllez-Rojo; Adrienne S Ettinger; Adriana Mercado-García; Karen E Peterson; Howard Hu; Alejandra Cantoral; E Angeles Martínez-Mier Journal: Biol Trace Elem Res Date: 2021-06-26 Impact factor: 4.081