An experimental study of bio-availability of fluoride from dietary sources in man

After single, oral doses, 8 h profiles of fluoride (F) concentrations in plasma and saliva, and 24 h urinary excretions were determined in healthy adult volunteers. Bio-availability of F from dietary sources was evaluated in relation to that of NaF. Between 2 and 10 mg of F administered all 3 variables were dose-dependent. However, digestion, the chemical state of F, and interaction with accompanying foods may modify the kinetics of F passage through the human body. Low bio-availabilities were observed for most solid foods such as fish and algal flour and for mammalian and fish bones, when used as typical components of fluoride-rich foods such as meat- and fish-products. This data is important in the determination of optimum levels of F supplementation in human nutrition for caries-prevention programmes.