Fluorine content of foods and the estimated daily intake from foods.

The F content of rice, rye, bread, wheat flour, rolls and wheat bread was found to be: 0.42, 0.31, 0.28, 0.28 and 0.22 mg/kg raw weight, respectively. Among foods of animal origin the F content of fish was the highest: mackerel in oil 7.28 mg, and carp 2.02 mg/kg. Mutton contained 0.71, meat tissues of pig 0.36, other meats and meat tissues less than 0.36, while egg only 0.12 mg/kg raw weight. Eight different dishes of soups, nine cooked vegetables and sauces, and ten other dishes of cooked food prepared with F-poor water contained: 0.18, 0.20 and 0.26 mg/kg, respectively. Calculations were made to determine the amount of F ingested daily with foods. Mean F ingestion of the population was found to be 0.314 mg daily with a food supplying 3000 calories.