Fluoride content of North Indian foods
Nanda, R.S.
Indian Journal of Medical Research 60(10): 1470-1482
1972
ISSN/ISBN: 0019-5340 PMID: 4661657 Document Number: 51634
Values are tabulated for F, Ca, Mg and phosphate in numerous food items and cooked foods, also for vitamin C in vegetables and fruit, all eaten in the Lucknow area. Uncooked vegetables, fruit and fats contained little F but cooked foods can contain considerable amounts due to water, salt and spices used in preparation. Dishes with Bengal gram (Cicer arietinum) contained up to 3.8, jaggery (gur) 1.5 to 2.4, spices 2.4 to 14.4, red and black rock table salts 5.0 and 17.6, tea infusion 0.9 to 3.0 and the chewing materials areca nut, betel nut and tobacco 3.1 to 38.0 mg F/kg. In general foods rich in F were also rich in Ca and phosphate.In a study details of which are to be published the daily F intake of 500 rural Lucknow children, 5 to 8 years old, from endemic areas was 2.1 mg, one-third from food and the rest from water.