A method to assay fluoride in foods, beverages, and diets

Foods and beverages containing sugars, frequently consumed as snacks between meals, contribute to dental caries in different proportions depending on a number of intrinsic factors, including carbohydrate content, textural properties, and mineral composition, such as calcium, phosphate, and fluoride concentration. A method to assay fluoride in foods and beverages is described which involves [1] an acid hydrolysis at 110 degrees C in a closed vial with a valve for dispensing reagents and [2] estimation of total acid-hydrolyzed fluoride using a specific ion electrode. A number of foods, beverages, and diets were analyzed for acid-hydrolyzable and free fluoride. The simplicity of the method eliminates fluoride contamination, making the procedure accurate and reproducible in determining fluoride in foods and beverages.