Water-labile fluoride in fresh raw vegetable juices from markets in Nairobi, Kenya

dc.contributor.author	Ndegwa, S M
dc.contributor.author	Kariuki, D N
dc.contributor.author	Njenga, L W
dc.date.accessioned	2013-06-21T14:53:12Z
dc.date.available	2013-06-21T14:53:12Z
dc.date.issued	2005
dc.identifier.citation	Fluoride 2005;38(3):205–208 Research report 205	en
dc.identifier.uri	http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/37731
dc.description.abstract	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.	en
dc.language.iso	en	en
dc.subject	Fluoride in juices	en
dc.subject	Fresh vegetables	en
dc.subject	Vegetable juices	en
dc.subject	Water-labile fluoride	en
dc.subject	Nairobi	en
dc.subject	Kenya	en
dc.title	Water-labile fluoride in fresh raw vegetable juices from markets in Nairobi, Kenya	en
dc.type	Article	en
local.publisher	Department of Chemisty, University of Nairobi	en