AJCN Tufts Nutrition Symposium, Boston Sept 24-26
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American Journal of Clinical Nutrition, Vol 12, 455-462, Copyright © 1963 by The American Society for Clinical Nutrition, Inc.

Fluoride in Food

GEORGE L. WALDBOTT M.D.1

1 From the Department of Medicine, Harper Hospital, Detroit, Michigan

Fluoride is present in nearly every food; the highest concentrations are found in tea, seafood, bone meal, spinach and gelatin, the least in citrus fruits, vegetables, eggs and milk. The amount of fluoride ion taken into the system in food is unpredictable; it is dependent on numerous factors pertaining to the food, its processing and preparation, and on the food habits of the individual consumer.






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Copyright © 1963 by The American Society for Nutrition