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Fluoride and the Skeletal and Dental Tissues

  • Chapter
Pharmacology of fluorides

Abstract

Probably all diets contain some fluoride and most water supplies possess at least traces. The concentration in food varies from sub-micro amounts to over 3 ppm. For instance, there is very little fluoride in most vegetables, citrus fruit or dairy produce (Waldbott 1963). Fish, on the other hand, can contain large amounts of the element and high levels of fluoride found in teeth of certain coastal populations may be due to a high consumption of fish (Elliott and Smith 1960) Harrison (1949) suggested that about 1 mg fluoride per day might be ingested from tea; this may account for the fact that, when areas with similar water supplies are compared, skeletal fluoride levels in Britain tend to be higher than in the United States (Jackson and Weidmann 1958). Seasalt is a rich source of dietary fluoride and in regions of India, where the salt is prepared by evaporation of sea water, appreciable quantities of fluoride may be consumed in this way (Hadjimarkos 1962).

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    Frank A. Smith

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Weatherell, J.A. (1966). Fluoride and the Skeletal and Dental Tissues. In: Smith, F.A. (eds) Pharmacology of fluorides. Handbuch der experimentellen Pharmakologie / Handbook of Experimental Pharmacology, vol 20. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-25198-0_3

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