Journal of Applied Oral Science
Print version ISSN 1678-7757
BUZALAF, Marília Afonso Rabelo et al. Fluoride content of UHT milks commercially available in Bauru, Brazil. J. Appl. Oral Sci. [online]. 2006, vol.14, n.1, pp. 38-42. ISSN 1678-7757. http://dx.doi.org/10.1590/S1678-77572006000100008.
OBJECTIVES: The aims of the present study were to evaluate the fluoride (F) concentrations in whole, defatted and chocolate milks commercially available in Brazil and to estimate the daily F intake from these sources. MATERIAL AND METHODS: F concentrations were determined for 23 brands of milks, after HMDS-facilitated diffusion, using a F ion-specific electrode. Possible F ingestion per kg body weight was estimated, based on suggested volumes of formula consumption, for infants aging 1 to 12 months. RESULTS: F concentrations ranged from 0.02 to 1.6 µg/mL F for all brands analyzed. Whole and defatted milks had the lowest F concentrations, ranging from 0.02 to 0.07 µg/mL. With respect to chocolate milks, three brands had F concentrations above 0.5 µg/mL. Some brands of chocolate milks exceeded the dose regarded as the threshold level for the development of dental fluorosis, without taking into account other sources of fluoride intake. CONCLUSION: The high fluoride concentrations found in some brands of chocolate milks in the present study indicate that many products may be important contributors to the total fluoride intake, reinforcing the need of assaying fluoride content of foods and beverages consumed by small children.
Keywords : Fluoride; Milk; Dental fluorosis.