Fluoride content of foods made with mechanically separated chicken

The goal of the present study was to determine the extent to which foods made with mechanically separated chicken can contribute to total fluoride intake. Fluoride content of each blended sample was determined with a fluoride combination electrode following perchloric-acid-facilitated diffusion of hydrogen fluoride. Infant foods had the highest fluoride content followed by chicken sticks, luncheon meats, and canned meats. A single serving of chicken sticks alone would provide about half of a child's upper limit of safety for fluoride. Fluoride content of foods made with mechanically separated chicken was significantly correlated with calcium content, which is consistent with the possibility that the mechanical separation process was the source of the extra fluoride. Foods made with mechanically separated turkey were not a major source of fluoride.