Fluoride content of infant foods

• Published in: General dentistry Vol. 62; no. 2; p. 72
• Main Authors: Steele, Jaime L, Martinez-Mier, E Angeles, Sanders, Brian J, Jones, James E, Jackson, Richard D, Soto-Rojas, Armando E, Tomlin, Angela M, Eckert, George J
• Format: Journal Article
• Language: English
• Published: United States 01.03.2014
• Subjects: Animals; Chickens; Fluorides - administration & dosage; Fluorides - analysis; Fruit - chemistry; Humans; Infant; Infant Food - analysis; Poultry Products - analysis; Turkeys; Vegetables - chemistry
• ISSN: 0363-6771

Excessive fluoride consumption during the first 2 years of life is associated with an increased risk of dental fluorosis. Estimates of fluoride intake from various sources may aid in determining a child's risk for developing fluorosis. This study sought to assess the fluoride content of commercially available foods for infants, and to guide dentists who are advising parents of young children about fluoride intake. Three samples each of 20 different foods (including fruits and vegetables, as well as chicken, turkey, beef/ham, and vegetarian dinners) from 3 manufacturers were analyzed (in duplicate) for their fluoride content. Among the 360 samples tested, fluoride concentration ranged from 0.007-4.13 μg fluoride/g food. All foods tested had detectable amounts of fluoride. Chicken products had the highest mean levels of fluoride, followed by turkey products. Consuming >1 serving per day of the high fluoride concentration products in this study would place children over the recommended daily fluoride intake. Fluoride from infant foods should be taken into account when determining total daily fluoride intake.