Projects per year
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.