Casarin Renato C V, Fernandes Daniel R M, Lima-Arsati Ynara B O, Cury Jaime A
Departamento de Ciências Fisiológicas, Faculdade de Odontologia de Piracicaba, Universidade Estadual de Campinas, Piracicaba, SP, Brasil.
Rev Saude Publica. 2007 Aug;41(4):549-56. doi: 10.1590/s0034-89102006005000034.
To determine fluoride concentrations in the typical Brazilian meal (rice with beans) and in processed infant foods, and to estimate their contribution towards dental fluorosis.
The foods were purchased at supermarkets in the cities of Piracicaba and Campinas, Southeastern Brazil. The processed infant foods were bought in 2001 and the rice and beans in 2003, and they were analyzed immediately. Three brands of rice, three brands of beans and 36 samples of infant foods were analyzed, divided into five groups: ready-to-eat, porridges, formulated foods, powdered milk and others. For the rice and beans, fluoride concentrations were determined in the raw grains and after they were cooked with fluoridated (0.7 ppm) or distilled water. All the fluoride analyses were performed using a specific electrode. A dose of 0.07 mg/kg/day was considered to be the upper limit of fluoride exposure in terms of fluorosis risks.
The fluoride concentrations found in the grains of rice and beans were low. However, they increased 100 to 200-fold after cooking in fluoridated water. Even so, they were lower than what is found in some processed foods. A meal of rice and beans prepared with fluoridated water would be responsible for 29% of the threshold dose for fluoride intake in terms of acceptable fluorosis; the contribution from some processed foods reaches 45%.
The typical Brazilian food, even when prepared with fluoridated water, is safer in terms of the risk of dental fluorosis than are some processed infant foods.
测定典型巴西餐食（米饭配豆类）及加工婴儿食品中的氟化物浓度，并评估其对氟斑牙的影响。
食品购自巴西东南部皮拉西卡巴市和坎皮纳斯市的超市。加工婴儿食品于2001年购买，米饭和豆类于2003年购买，并立即进行分析。分析了三个品牌的大米、三个品牌的豆类以及36份婴儿食品样本，这些样本分为五组：即食食品、粥类、配方食品、奶粉及其他。对于大米和豆类，测定了原粮以及用含氟（0.7 ppm）水或蒸馏水煮熟后的氟化物浓度。所有氟化物分析均使用特定电极进行。就氟斑牙风险而言，每日0.07 mg/kg的剂量被视为氟化物暴露的上限。
大米和豆类原粮中的氟化物浓度较低。然而，在用含氟水煮熟后，其浓度增加了100至200倍。即便如此，它们仍低于某些加工食品中的浓度。就可接受的氟斑牙而言，用含氟水烹制的一顿米饭配豆类餐食所摄入的氟化物占氟摄入量阈值剂量的29%；某些加工食品的贡献则达到45%。
就氟斑牙风险而言，典型的巴西食品，即使是用含氟水烹制，也比某些加工婴儿食品更安全。
