The fluoride content of foods and beverages from negligibly and optimally fluoridated communities
The fluoride content of foods and beverages from negligibly and optimally fluoridated communities
复制标题
DOI：
10.1034/j.1600-0528.2002.00002.x
复制
发表时间：
2002-10-01
影响因子：
2.3
通讯作者：
Dunipace, AJ
中科院分区：
文献类型：
--
作者：
Jackson, RD;Brizendine, EJ;Dunipace, AJ
1996年春，作为一项更大规模调查的一部分，对青少年最常消费的食物和饮料进行了氟化物分析。这些食物是通过采访711名12-14岁的青少年而挑选出来的，他们是氟含量最高或可以忽略不计的社区的长期居民。确定最常购买的食品和饮料的品牌名称是通过对父母的采访确定的。从这两个社区购买了441种品牌食品和饮料，并对其进行了单独的氟化物分析。这些分析是为了估计各种食物和饮料的氟化物含量，并确定从这些饮食来源摄取的氟化物在两个社区之间是否存在显着差异。根据美国农业部(USDA)的指导方针，这些食品和饮料被分成不同的饮食类别。总体而言，抽样食品和饮料的氟化物含量较低。此外，在两个社区购买的相同预包装或即食食品或饮料的氟含量没有显著差异。然而，在两个社区之间发现，在喷泉饮料和使用各自社区的当地水制作的熟食或再造食品的氟化物含量方面存在显著差异。基于这些结果，我们估计了3-5岁儿童的平均每日膳食氟摄入量，这些儿童更容易患氟斑牙。
In the spring of 1996, foods and beverages most commonly consumed by adolescents were analyzed for fluoride as part of a larger investigation. These foods were selected by interviewing 711 adolescents, 12-14 years of age, who were long-time residents of either an optimally or negligibly fluoridated community. The brand names of the identified foods and beverages most commonly purchased were determined by interviews with the parents. A total of 441 brand-name food and beverage items were purchased from both communities and were individually analyzed for fluoride. These analyses were done in order to estimate the fluoride content of various kinds of foods and beverages and to determine whether or not there was a significant difference between the two communities in the amount of fluoride ingested from these dietary sources. The food and beverage items were classified into dietary groups based on US Department of Agriculture (USDA) guidelines. Overall, the fluoride content of the sampled foods and beverages was low. In addition, there was no significant difference in the fluoride content of the same pre-packaged or ready-to-eat food or beverage items purchased in the two communities. However, a significant difference was found between the two communities in the fluoride content of fountain beverages and in cooked or reconstituted foods prepared using local water from the respective communities. Based on these results, we have estimated the mean daily, dietary fluoride intake for 3-5-year-old children who are more susceptible to developing dental fluorosis.