Friday, 23 July 2010

Assessment Of Water Contribution On Total Fluoride Intake Of Various Age Groups Of People In Fluoride Endemic And Non- Endemic Areas Of Dindigul District, Tamil Nadu, South India By Gopalan Viswanathan, S. Gopalakrishnan , S. Siva Ilango

The prevalence of fluorosis is mainly due to the intake of large quantities of fluoride through water. It is necessary to determine the contribution of water used for drinking and food processing and other diet sources on daily fluoride intake for finding the ways to reduce the excess fluoride intake than the minimum safe level intake of 0.05 mg/kg/day. The main objectives of this study are to determine the quantitative impact of water through drinking and cooking of food and beverages on total fluoride intake as well as to estimate the contribution of commonly consumed diet sources on total fluoride intake. Contribution of water on daily fluoride intake and estimation of total fluoride intake through the diet sources were accomplished through analysis of fluoride in drinking water, solid and liquid food items, Infant formulae, tea and coffee infusions using fluoride ion selective electrode. Determination of incidence of fluorosis in different fluoride endemic areas in Dindigul District of Tamil Nadu, South India is achieved through clinical survey. The percentage of daily fluoride intake through water is significantly higher for infants than children, adults and old age groups of people. The percentile scores of fluoride intake through water from drinking and cooking increases with increase of water fluoride level. The rate of prevalence of fluorosis is higher in adolescent girls and females than adolescent boys and males residing in high fluoride endemic areas. More than 60% of the total fluoride intake per day derived from water used for drinking and food processing. Hence the people residing in the fluoride endemic areas in Dindigul District of Tamil Nadu, South India are advised to take serious concern about the fluoride level of water used for drinking and cooking to avoid further fluorosis risks.

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