Water-labile fluoride in fresh raw vegetable juices
Njenga, L W
Kariuki, D N
Ndegwa, S M
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Analysis of water-labile fluoride in fresh vegetable juices from markets in Kenya was conducted by direct analysis with a fluoride ion selective electrode. Among 20 different vegetable juices, the fluoride content ranged from 1.2 mg F/L to 5.4 mg F/L. Some of the juices contained higher fluoride levels than the limits recommended by the World Health Organization for drinking water. Consumption of vegetable juices for healing therapy has become popular, and it is therefore important to consider the fluoride intake from this source. Calculation of the amount of fluoride that may be ingested from the juices based on the recommended formulations shows that the juices make a significant contribution to daily fluoride intake.
CitationFluoride 2005;38(3):205–208 Research report 205
Department of Chemistry