Dental fluorosis in populations from Chiang Mai, Thailand with different fluoride exposures – Paper 1: assessing fluorosis risk, predictors of fluorosis and the potential role of food preparation

Abstract

The consumption of drinking water with fluoride content >0.9 ppm and use of cooking water with fluoride content >1.6 ppm were associated with an increased risk of aesthetically significant dental fluorosis. Fluoride levels in the current drinking and cooking water sources were strongly correlated with fluorosis severity. Further work is needed to explore fluorosis risk in relation to total fluoride intake from all sources including food preparation.