Fluoride content of UHT milks commercially available in Bauru, Brazil

Buzalaf, Marília Afonso Rabelo; Pessan, Juliano Pelim; Fukushima, Rejane; Dias, Andreia; Rosa, Helena Maria

doi:10.1590/s1678-77572006000100008

Cited by 8 publications

(11 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several studies have been conducted to investigate the concentration of fluoride in foods and beverages marketed in Brazil. [20][21][22] In a recent study, the presence of fluoride was detected in all types of milk analyzed, and in a brand of ready-to-drink chocolate milk, a concentration of 1.6 µg F/mL was found. 21 It can be suggested, based on the relevant studies found in the related literature, that the presence of fluoride adds a protective effect to the solution, but it is important to point out that high fluoride concentrations in children's food and beverages can create a risk for dental fluorosis when a concomitant ingestion of other fluoride sources is considered.…”

Section: Discussionmentioning

confidence: 94%

“…[20][21][22] In a recent study, the presence of fluoride was detected in all types of milk analyzed, and in a brand of ready-to-drink chocolate milk, a concentration of 1.6 µg F/mL was found. 21 It can be suggested, based on the relevant studies found in the related literature, that the presence of fluoride adds a protective effect to the solution, but it is important to point out that high fluoride concentrations in children's food and beverages can create a risk for dental fluorosis when a concomitant ingestion of other fluoride sources is considered. 13,19 Analysis of the calcium and phosphorus contents was accomplished due to their importance in the reduction of the cariogenic and erosive potential when present in the final form of foods and beverages.…”

Section: Discussionmentioning

confidence: 94%

See 1 more Smart Citation

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

et al. 2010

View full text Add to dashboard Cite

The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 µl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 µgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 µm to 0.18 µm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

show abstract

Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 94%

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

et al. 2010

View full text Add to dashboard Cite

show abstract

“…The reported concentrations of fluoride in commercially available milk were generally low and did not exceed 0.1 mg/l. 206,207 High concentration of fluoride in pasture or drinking water of livestock might however contribute to fluoride levels in milk of different cattle. [208][209][210] Reported fluoride concentrations in soya milk varied between 0.01 and 0.964 mg/l.…”

Section: Milk and Baby Formulasmentioning

confidence: 99%

Fluoride in Human Health and Nutrition

Štepec

Ponikvar‐Svet

2019

ACSi

View full text Add to dashboard Cite

Fluorine is in the form of fluorides ubiquitous in nature and as such an inevitable part of our environment. In small amounts, it is known to have beneficial effects on dental health. On the other hand, excessive chronic intakes can result in adverse effects including the development of dental fluorosis in children and/or skeletal fluorosis in both children and adults. The adequate intake has been set, based on empirical observations, at 0.05 mg/day/kg body weight however, the threshold between beneficial and harmful effects is narrow. Despite numerous studies, knowledge on the fluoride toxicity is still relatively poor. In this review, the role and the effects of fluoride on human health are enlightened. Some of the fluoride controversies are discussed and future research directions suggested.

show abstract

“…In addition, studies have indicated changes in children’s eating patterns over the last three decades [ 3 , 20 ]. This may have been attributed to the consumption of different types of food, perhaps due to more industrialized options, as well as to different methods of analyzing the F that is present in the products that are more commonly available in the market [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Estimated Dietary Fluoride Intake by 24-Month-Olds from Chocolate Bars, Cookies, Infant Cereals, and Chocolate Drinks in Brazil

Araújo

Moraes

Carvalho

et al. 2023

IJERPH

View full text Add to dashboard Cite

The use of fluoride (F) in the prevention of dental caries is established. However, a high amount of F intake during tooth development can cause dental fluorosis The aim of this study was to analyze variations in F concentrations in chocolate bars (CB), chocolate cookies (CC), infant cereals (IC), and chocolate milk drinks (CD) to determine the daily intake of F from different sources by children at the age of risk for developing dental fluorosis. Distinct brands of CB, CC, IC, and CD were analyzed. Fluoride was separated by hexamethyldisiloxane-facilitated diffusion. Analysis was made in triplicate with an F ion-specific electrode. F ingestion (mg/kg body weight) was evaluated with the suggested consumption (0.05–0.07 mg/kg/day) for children aged 24 months (12 kg). The concentrations for all the analyzed products ranged from 0.025 to 1.827 µg/g F. The mean (range) F concentrations were CB= 0.210 ± 0.205 µg/g (0.073–0.698, n = 8), CC = 0.366 ± 0.416 µg/g (0.320–1.827, n = 9), IC = 0.422 ± 0.395 µg/g (0.073–1.061, n = 5), and CD = 0.169 ± 0.170 µg/mL (0.025–0.443, n = 12). The products that had the highest concentration in the categories CB, CC, IC, and CD, respectively, were Nescau-Ball (0.698 µg/g), Passatempo (1.827 µg/g), Milnutri (1.061 µg/g), and Toddynho (0.443 µg/mL). The consumption of only one unit of Toddynho (CD) is equivalent to more than 11% of the maximum suggested daily intake for a 24-month-old child (0.07 mg/kg body weight). When one product from each category is consumed together only once a day, this consumption is equivalent to approximately 24% of the suggested daily intake of fluoride for a 24-month-old child. The presence of high levels of fluoride in certain products suggests that they play a significant role in overall fluoride intake. It is crucial to closely monitor the fluoride content of food and drinks that are consumed by children who are at risk for dental fluorosis, and for product labels to clearly display the fluoride concentrations.

show abstract

Fluoride content of UHT milks commercially available in Bauru, Brazil

Cited by 8 publications

References 15 publications

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Fluoride in Human Health and Nutrition

Estimated Dietary Fluoride Intake by 24-Month-Olds from Chocolate Bars, Cookies, Infant Cereals, and Chocolate Drinks in Brazil

Contact Info

Product

Resources

About