The Fluoride Content of Some Foods and Beverages–a Brief Survey Using a Modified Zr‐SPADNS Method

Abstract

SUMMARY An analytical method is described that estimates up to 2.0 ppm of fluoride in a 10‐g sample of food, with a standard deviation of 0.093 ppm F per test. A brief survey of beverages and canned vegetables indicates that the use of fluoridated water (i.e., 1.0 ppm F‐) by food or beverage processors will increase the fluoride content of the products by 0.34– 0.75 ppm (av. increase: 0.50 ppm). On the basis of food analyses and a concomitant study of the fluid intake of laboratory personnel, it is estimated that the total ingestion of fluoride per day by healthy “indoor” workers will range from 2 to 5 mg per day. Implications of these findings are discussed.