Daily Archives: March 8, 2014

Fluoride content of infant foods

Steele JL, Martinez-Mier EA, Sanders BJ, Jones JE, Jackson RD, Soto-Rojas AE, Tomlin AM, Eckert GJ. Fluoride content of infant foods. Gen Dent. 2014 Mar-Apr;62(2):72-4.

Excessive fluoride consumption during the first 2 years of life is associated with an increased risk of dental fluorosis. Estimates of fluoride intake from various sources may aid in determining a child’s risk for developing fluorosis. This study sought to assess the fluoride content of commercially available foods for infants, and to guide dentists who are advising parents of young children about fluoride intake. Three samples each of 20 different foods (including fruits and vegetables, as well as chicken, turkey, beef/ham, and vegetarian dinners) from 3 manufacturers were analyzed (in duplicate) for their fluoride content. Among the 360 samples tested, fluoride concentration ranged from 0.007-4.13 μg fluoride/g food. All foods tested had detectable amounts of fluoride. Chicken products had the highest mean levels of fluoride, followed by turkey products. Consuming >1 serving per day of the high fluoride concentration products in this study would place children over the recommended daily fluoride intake. Fluoride from infant foods should be taken into account when determining total daily fluoride intake.

Organphosphate flame retardents in drinking water from China

Li J, Yu N, Zhang B, Jin L, Li M, Hu M, Zhang X, Wei S, Yu H. Occurrence of organophosphate flame retardants in drinking water from China. Water Res. 2014 Jan 23;54C:53-61. doi: 10.1016/j.watres.2014.01.031.

Microsoft PowerPoint - 图.pptx

Several organophosphate flame retardants (OPFRs) have been identified as known or suspected carcinogens or neurotoxic substances. Given the potential health risks of these compounds, we conducted a comprehensive survey of nine OPFRs in drinking water in China. We found total concentrations of OPFRs in tap water ranging from 85.1 ng/L to 325 ng/L, and tris(2-butoxyethyl) phosphate (TBEP), triphenyl phosphate (TPP), and tris(2-chloroisopropyl) phosphate (TCPP) were the most common components. Similar OPFR concentrations and profiles were observed in water samples processed through six different waterworks in Nanjing, China. However, boiling affected OPFR levels in drinking water by either increasing (e.g., TBEP) or decreasing (e.g., tributyl phosphate, TBP) concentrations depending on the particular compound and the state of the indoor environment. We also found that bottled water contained many of the same major OPFR compounds with concentrations 10-25% lower than those in tap water, although TBEP contamination in bottled water remained a concern. Finally, we concluded that the risk of ingesting OPFRs through drinking water was not a major health concern for either adults or children in China. Nevertheless, drinking water ingestion represents an important exposure pathway for OPFRs.

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