Fluoride content of UHT milks commercially available in Bauru, Brazil

Detalhes bibliográficos
Autor(a) principal: Buzalaf, Marília Afonso Rabelo
Data de Publicação: 2006
Outros Autores: Pessan, Juliano Pelim, Fukushima, Rejane, Dias, Andréia, Rosa, Helena Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of applied oral science (Online)
Texto Completo: https://www.revistas.usp.br/jaos/article/view/3340
Resumo: 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.
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spelling Fluoride content of UHT milks commercially available in Bauru, Brazil Conteúdo de flúor em leites UHT disponíveis comercialmente em Bauru, Brasil FlúorLeiteFluorose dentáriaFluorideMilkDental fluorosis 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. OBJETIVOS: Os objetivos do presente estudo foram avaliar as concentrações de flúor (F) em leites integrais, desnatados e achocolatados disponíveis comercialmente no Brasil e estimar a ingestão diária de F a partir destas fontes. MATERIAL E MÉTODOS: as concentrações de F foram determinadas em 23 marcas de leite, após difusão facilitada por HMDS, usando um eletrodo íon-específico para F. A ingestão provável de F por Kg de peso corporal foi estimada, baseando-se em volumes sugeridos de consumo de fórmulas infantis, para crianças entre 1 e 12 meses de idade. RESULTADOS: As concentrações de F variaram entre 0,02 e 1,6 µg/mL para todas as marcas analisadas. Os leites integrais e desnatados apresentaram as menores concentrações de F, variando entre 0,02 e 0,07 µg/mL. Com relação aos leites achocolatados, três marcas apresentaram concentrações de F acima de 0,5 µg/mL. Algumas marcas de leites achocolatados excederam a dose de flúor reconhecida como o limite máximo de exposição a fim de se evitar o desenvolvimento da fluorose dentária, sem se considerar outras fontes de ingestão de F. CONCLUSÃO: As altas concentrações de F encontradas em algumas marcas de leites achocolatados no presente estudo indicam que muitos produtos podem contribuir significativamente para a ingestão total de F, reforçando a necessidade de se avaliar o conteúdo de F em alimentos e bebidas consumidos por crianças pequenas. Universidade de São Paulo. Faculdade de Odontologia de Bauru2006-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/jaos/article/view/334010.1590/S1678-77572006000100008Journal of Applied Oral Science; Vol. 14 No. 1 (2006); 38-42 Journal of Applied Oral Science; Vol. 14 Núm. 1 (2006); 38-42 Journal of Applied Oral Science; v. 14 n. 1 (2006); 38-42 1678-77651678-7757reponame:Journal of applied oral science (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/jaos/article/view/3340/4030Copyright (c) 2006 Journal of Applied Oral Scienceinfo:eu-repo/semantics/openAccessBuzalaf, Marília Afonso RabeloPessan, Juliano PelimFukushima, RejaneDias, AndréiaRosa, Helena Maria2012-04-27T11:52:56Zoai:revistas.usp.br:article/3340Revistahttp://www.scielo.br/jaosPUBhttps://www.revistas.usp.br/jaos/oai||jaos@usp.br1678-77651678-7757opendoar:2012-04-27T11:52:56Journal of applied oral science (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Fluoride content of UHT milks commercially available in Bauru, Brazil
Conteúdo de flúor em leites UHT disponíveis comercialmente em Bauru, Brasil
title Fluoride content of UHT milks commercially available in Bauru, Brazil
spellingShingle Fluoride content of UHT milks commercially available in Bauru, Brazil
Buzalaf, Marília Afonso Rabelo
Flúor
Leite
Fluorose dentária
Fluoride
Milk
Dental fluorosis
title_short Fluoride content of UHT milks commercially available in Bauru, Brazil
title_full Fluoride content of UHT milks commercially available in Bauru, Brazil
title_fullStr Fluoride content of UHT milks commercially available in Bauru, Brazil
title_full_unstemmed Fluoride content of UHT milks commercially available in Bauru, Brazil
title_sort Fluoride content of UHT milks commercially available in Bauru, Brazil
author Buzalaf, Marília Afonso Rabelo
author_facet Buzalaf, Marília Afonso Rabelo
Pessan, Juliano Pelim
Fukushima, Rejane
Dias, Andréia
Rosa, Helena Maria
author_role author
author2 Pessan, Juliano Pelim
Fukushima, Rejane
Dias, Andréia
Rosa, Helena Maria
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Buzalaf, Marília Afonso Rabelo
Pessan, Juliano Pelim
Fukushima, Rejane
Dias, Andréia
Rosa, Helena Maria
dc.subject.por.fl_str_mv Flúor
Leite
Fluorose dentária
Fluoride
Milk
Dental fluorosis
topic Flúor
Leite
Fluorose dentária
Fluoride
Milk
Dental fluorosis
description 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.
publishDate 2006
dc.date.none.fl_str_mv 2006-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/jaos/article/view/3340
10.1590/S1678-77572006000100008
url https://www.revistas.usp.br/jaos/article/view/3340
identifier_str_mv 10.1590/S1678-77572006000100008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/jaos/article/view/3340/4030
dc.rights.driver.fl_str_mv Copyright (c) 2006 Journal of Applied Oral Science
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2006 Journal of Applied Oral Science
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Odontologia de Bauru
publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Odontologia de Bauru
dc.source.none.fl_str_mv Journal of Applied Oral Science; Vol. 14 No. 1 (2006); 38-42
Journal of Applied Oral Science; Vol. 14 Núm. 1 (2006); 38-42
Journal of Applied Oral Science; v. 14 n. 1 (2006); 38-42
1678-7765
1678-7757
reponame:Journal of applied oral science (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Journal of applied oral science (Online)
collection Journal of applied oral science (Online)
repository.name.fl_str_mv Journal of applied oral science (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv ||jaos@usp.br
_version_ 1800221672680194048

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