Dr. Edward Lynch (Dental) co-authored “Fluoride in Fish Flesh, Fish Bone and Regular Diet in the South-Coastal Area of Karnataka State of India,” which appeared in the Indian Journal of Dental Research.
The collaborative study involved faculty and students from UNLV School of Dental Medicine; NITTE University department of oral biology and genomic studies, India; the Global Child Dental Health unit in Kings College London; and the Bioanalytical Chemistry and Chemical Pathology in the Biomedical & Environmental Health department in De Montfort University, United Kingdom.
The study estimated the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. The concentrations of fluoride in foods (nonfish, vegetarian food) ranged from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentrations were 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). The Rohu (Labeo rohita) fish species were found to contain the highest concentrations of fluoride in bone. The fluoride in the fish flesh was also high at 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation had the highest level of fluoride. These values help provide valid information regarding fluoride intake as well as for the future development of recommended dietary fluoride intake recommendations.
The Indian Journal of Dental Research is the official publication of the Indian Society for Dental Research and the India section of the International Association for Dental Research.
