Trautner K, Einwag J
Dental School, University of Würzburg, Federal Republic of Germany.
J Dent Res. 1989 Jan;68(1):72-7. doi: 10.1177/00220345890680011201.
Aqueous solutions of NaF and sodium monofluorophosphate (MFP) were given to fasting young adults in an intra-individual cross-over study. Plasma fluoride (F) levels were measured by use of a F-ion-sensitive electrode, and eight-hour profiles of F concentrations in plasma were determined. F availability and pharmacokinetic data were identical for both substances. Furthermore, the same subjects were given tablets containing 2 mg F, either as NaF or as MFP, under different experimental regimens: (a) on a fasting stomach, (b) together with milk, or (c) together with breakfast and milk. Equal F availabilities were observed for both substances. Plasma peak levels were reduced when the tablets were taken together with food. Intake of milk reduced F availability by 30% compared with the fasting stomach experiment; this effect was abolished when milk was taken as part of the breakfast. It is suggested that formation of Ca salts and entrapment of F in coagulation products of milk are important factors causing reduction of F availability, and that prolonged stay of the chyme after concomitant ingestion of food allows F to become liberated from bound forms and coagulation products by digestion processes.
在一项个体内交叉研究中，将氟化钠（NaF）和单氟磷酸钠（MFP）的水溶液给予空腹的年轻成年人。使用氟离子敏感电极测量血浆氟（F）水平，并测定血浆中氟浓度的八小时曲线。两种物质的氟利用率和药代动力学数据相同。此外，在不同的实验方案下，给予同一组受试者含有2毫克氟的片剂，分别为NaF或MFP：（a）空腹服用，（b）与牛奶一起服用，或（c）与早餐和牛奶一起服用。观察到两种物质的氟利用率相同。当片剂与食物一起服用时，血浆峰值水平降低。与空腹实验相比，摄入牛奶使氟利用率降低了30%；当牛奶作为早餐的一部分时，这种效果消失。有人认为，钙盐的形成以及氟在牛奶凝结产物中的截留是导致氟利用率降低的重要因素，并且食物同时摄入后食糜的长时间停留使氟能够通过消化过程从结合形式和凝结产物中释放出来。
