Fluoride levels in breast milk and infant foods

Koparal, E; Ertuğrul, Fahinur; Öztekin, Kemal

doi:10.17796/jcpd.24.4.pt4860767j25247l

Cited by 34 publications

(24 citation statements)

References 15 publications

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“…22 The mean concentration found for milk-based formulas was 0.87 ± 0.48 μg F/g, and this result was higher than what was found by other authors. 10,22 For the soybean-based foods (Table 3), the mean fl uoride concentration found in the products on the Brazilian market (2.368 ± 1.206 μg F/g) was lower than in products in the United States. 22 The fl uoride concentrations found in the cereals group (Table 5) were in agreement with what has been observed on the Brazilian market.…”

Section: Discussionmentioning

confidence: 95%

“…20 In beef or chicken-based products (data not shown), lower concentrations than in products on the American market were found. 10 High fl uoride concentration are often found in foods because of the inclusion of bone fragments in the product, which are relatively rich in fl uoride. Neither the fruit-based products nor the vegetable-based products containing chicken or meat were of concern with regard to being a source of fl uoride and a risk of dental fl uorosis (Table 3).…”

Section: Discussionmentioning

confidence: 99%

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Concentração de fluoreto em arroz, feijão e alimentos infantis industrializados

et al. 2007

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OBJECTIVE:To determine fl uoride concentrations in the typical Brazilian meal (rice with beans) and in processed infant foods, and to estimate their contribution towards dental fl uorosis. METHODS:The foods were purchased at supermarkets in the cities of Piracicaba and Campinas, Southeastern Brazil. The processed infant foods were bought in 2001 and the rice and beans in 2003, and they were analyzed immediately. Three brands of rice, three brands of beans and 36 samples of infant foods were analyzed, divided into fi ve groups: ready-to-eat, porridges, formulated foods, powdered milk and others. For the rice and beans, fl uoride concentrations were determined in the raw grains and after they were cooked with fl uoridated (0.7 ppm) or distilled water. All the fl uoride analyses were performed using a specifi c electrode. A dose of 0.07 mg/kg/day was considered to be the upper limit of fl uoride exposure in terms of fl uorosis risks. RESULTS:The fl uoride concentrations found in the grains of rice and beans were low. However, they increased 100 to 200-fold after cooking in fl uoridated water. Even so, they were lower than what is found in some processed foods. A meal of rice and beans prepared with fl uoridated water would be responsible for 29% of the threshold dose for fl uoride intake in terms of acceptable fl uorosis; the contribution from some processed foods reaches 45%. CONCLUSIONS:The typical Brazilian food, even when prepared with fl uoridated water, is safer in terms of the risk of dental fl uorosis than are some processed infant foods.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Concentração de fluoreto em arroz, feijão e alimentos infantis industrializados

et al. 2007

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“…Generally, the F content of beverages depends on the F concentration of the water used for processing and preparation. The F level of soy milks could be up to 0.96 mg/l [17]; whereas F levels are less than 0.05 mg/l in human breast milk and cow's milk [14,18,19]. The F content of powdered infant milk formulas (IMF) ranges from 0.01 to 3.71 mg/kg.…”

Section: Exposure To F and Its Sourcesmentioning

confidence: 99%

Chapter 5: Microelements: Part II: F, Al, Mo and Co

Zohoori

Duckworth

2019

Monographs in Oral Science

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Ultratrace element is a relatively new term defined as those elements with an established, estimated, or suspected dietary requirement of minute amount, generally of the order of µg/day. This chapter focuses on fluorine (F), aluminium (Al), molybdenum (Mo) and cobalt (Co). Whilst diet is the principal source of Al, Mo and Co found in the body, inadvertent ingestion of dental hygiene products accounts for a significant proportion of F intake. Apart from fluorine, the influence of other ultratrace elements on oral health, and in particular dental caries, has not been fully established. The calcified tissues contain 99% of body F. During tooth development, ingested (systemic) F is incorporated into the apatite crystals of the developing tooth which helps in improving resistance to acid demineralisation. However, the presence of low but constant levels of topical F in the fluid phase at the tooth enamel surface are more important in controlling tooth decay for people of all ages. An adequate intake (AI), from all dietary and non-dietary sources, is estimated as 0.05 mg/kg body weight/day for children older than 6 months and adults, based on estimated intakes that have been shown to reduce the incidence of dental caries while minimising adverse health effects such as dental fluorosis. An inverse relationship between incidence of dental caries and levels of Al in drinking water, food and soils has been indicated by some epidemiological studies. Co and Mo, whilst occasionally showing potential beneficial oral health effects in laboratory experiments, do so at concentrations much higher than found in vivo.

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“…Thus, mean fluoride intake of a breast‐fed infant is estimated to be 0.005 to 0.01 mg/d. Mean fluoride concentration in cow milk is 0.022 to 0.007 mg/L (Koparal and others 2000). Most of the fluoride contained in the diet of a formula‐fed infant comes from the water used in diluting concentrated liquid or powdered formula.…”

Section: Minerals and Trace Elementsmentioning

confidence: 99%

Aspects of Infant Food Formulation

Thompkinson¹,

Kharb²

2007

Comp Rev Food Sci Food Safe

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Milk is a biological fluid of exceptional complexity. It contains the nutrients for the growth and development of the newborn. The compositional structure of milk is, however, dependent on the species and tailored to sustain growth and development of its own offspring. Human milk contains specific proteins, lipids, and other components designed to be easily digestible and which have important roles to play in child development. Human infants should ideally be nursed on mother's milk, which constitutes nature's best food. However, in the event of lactation failure, insufficient milk secretion, and where mothers are suffering from transmittable diseases, human milk substitutes serve as savers of precious life during vulnerable stages of infancy. Bovine milk as such or with certain modifications has been widely used for infant feeding. There has been an ever-increasing reliance on formula feeding practices both in developed and developing countries. Bovine milk based dried formulations have become a prominent feature of infantile dietetics. Emphasis has been laid on the manufacture of formulations having compositional and biochemical characteristics similar to human milk. The technological advancement for the production of infant formula has come a long way in the manufacture of a variety of infant formulae for the dietary management of infants. This is a comprehensive review providing insight on the detailed compositional differences of various nutrients present in human milk as compared to bovine milk, their makeup, significance, and recommended levels of intake that are best suited for the growth and development of infants fed on modified/prepared infant formulations.

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Fluoride levels in breast milk and infant foods

Cited by 34 publications

References 15 publications

Concentração de fluoreto em arroz, feijão e alimentos infantis industrializados

Concentração de fluoreto em arroz, feijão e alimentos infantis industrializados

Chapter 5: Microelements: Part II: F, Al, Mo and Co

Aspects of Infant Food Formulation

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