Fluoride content in selected food items from five areas in East Africa
1997
Malde, M.K. | Maage, A. | Macha, E. | Julshamn, K. | Bjorvatn, K.
Dental fluorosis is widespread in the eastern part of Africa. Drinking water has traditionally been considered the main reason for the development of fluorosis, but food items may also be a contributor in areas with high concentrations of fluoride in the soil. The purpose of this study was to assess the fluoride content of fish and staple food items commonly consumed by children. Sampling was undertaken during November and December 1993 and March 1994 from the following areas: Awassa and Zwai, Ethiopia; Mwanza and Dar es Salaam, Tanzania; and Bujumbura, Burundi. The fluoride concentration was analyzed by the use of a fluoride selective electrode. Whole fish and bone samples had a high fluoride concentration while fillet samples generally were low in fluoride. The highest fluoride concentrations in fish were found in marine species that are eaten whole. The fluoride concentrations in the vegetables varied, raging from 0.3 mg/kg dry wt in maize to 7.7 mg F/kg dry wt in spinach. Since a typical East African meal often has starchy food as the central component, a high fluoride content in cereals and legumes may be of greater concern than food made from whole fish. It is difficult to assess the amount of fluoride absorbed as fluoride interacts with other elements in the diet, which will most likely reduce the absorption.
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