Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India

Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Chitta Chowdhury [verfasserIn] Shahnawaz Khijmatgar [verfasserIn] Divya P Kumari [verfasserIn] Avidyuti Chowdhury [verfasserIn] Martin Grootveld [verfasserIn] Chethan Hegde [verfasserIn] Edward Lynch [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	Fish fluoride fluoride ion selective electrode foods recommended daily allowance

Übergeordnetes Werk:	In: Indian Journal of Dental Research - Wolters Kluwer Medknow Publications, 2007, 29(2018), 4, Seite 414-417
Übergeordnetes Werk:	volume:29 ; year:2018 ; number:4 ; pages:414-417

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.4103/ijdr.IJDR_653_16

Katalog-ID:	DOAJ045664730

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spelling	10.4103/ijdr.IJDR_653_16 doi (DE-627)DOAJ045664730 (DE-599)DOAJ031f735612f841859ce4d3bd6d125103 DE-627 ger DE-627 rakwb eng RK1-715 Chitta Chowdhury verfasserin aut Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population. Fish fluoride fluoride ion selective electrode foods recommended daily allowance Dentistry Shahnawaz Khijmatgar verfasserin aut Divya P Kumari verfasserin aut Avidyuti Chowdhury verfasserin aut Martin Grootveld verfasserin aut Chethan Hegde verfasserin aut Edward Lynch verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 29(2018), 4, Seite 414-417 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:29 year:2018 number:4 pages:414-417 https://doi.org/10.4103/ijdr.IJDR_653_16 kostenfrei https://doaj.org/article/031f735612f841859ce4d3bd6d125103 kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2018;volume=29;issue=4;spage=414;epage=417;aulast=Chowdhury kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 29 2018 4 414-417
allfields_unstemmed	10.4103/ijdr.IJDR_653_16 doi (DE-627)DOAJ045664730 (DE-599)DOAJ031f735612f841859ce4d3bd6d125103 DE-627 ger DE-627 rakwb eng RK1-715 Chitta Chowdhury verfasserin aut Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population. Fish fluoride fluoride ion selective electrode foods recommended daily allowance Dentistry Shahnawaz Khijmatgar verfasserin aut Divya P Kumari verfasserin aut Avidyuti Chowdhury verfasserin aut Martin Grootveld verfasserin aut Chethan Hegde verfasserin aut Edward Lynch verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 29(2018), 4, Seite 414-417 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:29 year:2018 number:4 pages:414-417 https://doi.org/10.4103/ijdr.IJDR_653_16 kostenfrei https://doaj.org/article/031f735612f841859ce4d3bd6d125103 kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2018;volume=29;issue=4;spage=414;epage=417;aulast=Chowdhury kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 29 2018 4 414-417
allfieldsGer	10.4103/ijdr.IJDR_653_16 doi (DE-627)DOAJ045664730 (DE-599)DOAJ031f735612f841859ce4d3bd6d125103 DE-627 ger DE-627 rakwb eng RK1-715 Chitta Chowdhury verfasserin aut Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population. Fish fluoride fluoride ion selective electrode foods recommended daily allowance Dentistry Shahnawaz Khijmatgar verfasserin aut Divya P Kumari verfasserin aut Avidyuti Chowdhury verfasserin aut Martin Grootveld verfasserin aut Chethan Hegde verfasserin aut Edward Lynch verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 29(2018), 4, Seite 414-417 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:29 year:2018 number:4 pages:414-417 https://doi.org/10.4103/ijdr.IJDR_653_16 kostenfrei https://doaj.org/article/031f735612f841859ce4d3bd6d125103 kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2018;volume=29;issue=4;spage=414;epage=417;aulast=Chowdhury kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 29 2018 4 414-417
allfieldsSound	10.4103/ijdr.IJDR_653_16 doi (DE-627)DOAJ045664730 (DE-599)DOAJ031f735612f841859ce4d3bd6d125103 DE-627 ger DE-627 rakwb eng RK1-715 Chitta Chowdhury verfasserin aut Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population. Fish fluoride fluoride ion selective electrode foods recommended daily allowance Dentistry Shahnawaz Khijmatgar verfasserin aut Divya P Kumari verfasserin aut Avidyuti Chowdhury verfasserin aut Martin Grootveld verfasserin aut Chethan Hegde verfasserin aut Edward Lynch verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 29(2018), 4, Seite 414-417 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:29 year:2018 number:4 pages:414-417 https://doi.org/10.4103/ijdr.IJDR_653_16 kostenfrei https://doaj.org/article/031f735612f841859ce4d3bd6d125103 kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2018;volume=29;issue=4;spage=414;epage=417;aulast=Chowdhury kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 29 2018 4 414-417
language	English
source	In Indian Journal of Dental Research 29(2018), 4, Seite 414-417 volume:29 year:2018 number:4 pages:414-417
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authorswithroles_txt_mv	Chitta Chowdhury @@aut@@ Shahnawaz Khijmatgar @@aut@@ Divya P Kumari @@aut@@ Avidyuti Chowdhury @@aut@@ Martin Grootveld @@aut@@ Chethan Hegde @@aut@@ Edward Lynch @@aut@@
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callnumber-first	R - Medicine
author	Chitta Chowdhury
spellingShingle	Chitta Chowdhury misc RK1-715 misc Fish misc fluoride misc fluoride ion selective electrode misc foods misc recommended daily allowance misc Dentistry Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India
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issn	19983603
topic_title	RK1-715 Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India Fish fluoride fluoride ion selective electrode foods recommended daily allowance
topic	misc RK1-715 misc Fish misc fluoride misc fluoride ion selective electrode misc foods misc recommended daily allowance misc Dentistry
topic_unstemmed	misc RK1-715 misc Fish misc fluoride misc fluoride ion selective electrode misc foods misc recommended daily allowance misc Dentistry
topic_browse	misc RK1-715 misc Fish misc fluoride misc fluoride ion selective electrode misc foods misc recommended daily allowance misc Dentistry
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hierarchy_parent_title	Indian Journal of Dental Research
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hierarchy_top_title	Indian Journal of Dental Research
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title	Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India
ctrlnum	(DE-627)DOAJ045664730 (DE-599)DOAJ031f735612f841859ce4d3bd6d125103
title_full	Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India
author_sort	Chitta Chowdhury
journal	Indian Journal of Dental Research
journalStr	Indian Journal of Dental Research
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lang_code	eng
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publishDateSort	2018
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container_start_page	414
author_browse	Chitta Chowdhury Shahnawaz Khijmatgar Divya P Kumari Avidyuti Chowdhury Martin Grootveld Chethan Hegde Edward Lynch
container_volume	29
class	RK1-715
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author-letter	Chitta Chowdhury
doi_str_mv	10.4103/ijdr.IJDR_653_16
author2-role	verfasserin
title_sort	fluoride in fish flesh, fish bone and regular diet in south-coastal area of karnataka state of india
callnumber	RK1-715
title_auth	Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India
abstract	Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population.
abstractGer	Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population.
abstract_unstemmed	Background: The objective of the study was to estimate the fluoride content in regular food items available, including fish, in a coastal area of the South Karnataka state of India. Materials and Methods: Fish and food samples were collected from a local market, i.e., Deralakatte, Mangalore of Karnataka State, India. Commonly consumed different species of fish (eight types are included in the study) and popular food items (twelve types) were collected through a random sampling strategy and then processed for the study. The flesh and bones of fish were separated from individual fish. Samples of flesh, bones, and food (nonfish, vegetarian food consumed by a proportion of Karnataka population) were homogenized separately, dried, and the pH of the processed samples was adjusted to neutrality (pH 7.0). Fluoride anion was determined using a fluoride ion selective electrode (ISE, Nico2000 Ltd., UK). Although the ingredients of the different fish and food items explored differed, the same processing technique and analytical laboratory bench-work procedure were performed for each sample, i.e., as per published research elsewhere. This ensured the accurate estimation of fluoride for each food item. Results: Concentrations of fluoride in foods (Nonfish, vegetarian food) was estimated to ranging from 0.85 to 7.09 ppm and that in fish samples ranged from 1.45 to 2.30 ppm. The highest concentration was estimated 3.16 ppm in Rohu fish flesh, and 7 ppm in rava dosa (a vegetarian food). Conclusion: In conclusion, the Rohu (Labeo rohita) fish species were found to contain higher concentrations of bone fluoride. Fluoride determined in fish flesh was also high in concentration 2.28 ppm. Among the regular food items, rava dosa (a thin and crispy crepe made from rava and rice flour) preparation has a higher level of fluoride. These values would provide valid information regarding the future development of recommended dietary allowance strategy for a population.
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container_issue	4
title_short	Fluoride in fish flesh, fish bone and regular diet in south-coastal area of Karnataka state of India
url	https://doi.org/10.4103/ijdr.IJDR_653_16 https://doaj.org/article/031f735612f841859ce4d3bd6d125103 http://www.ijdr.in/article.asp?issn=0970-9290;year=2018;volume=29;issue=4;spage=414;epage=417;aulast=Chowdhury https://doaj.org/toc/0970-9290 https://doaj.org/toc/1998-3603
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author2	Shahnawaz Khijmatgar Divya P Kumari Avidyuti Chowdhury Martin Grootveld Chethan Hegde Edward Lynch
author2Str	Shahnawaz Khijmatgar Divya P Kumari Avidyuti Chowdhury Martin Grootveld Chethan Hegde Edward Lynch
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up_date	2024-07-03T16:17:18.608Z
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