Fluoride Concentration of Some Brands of Fermented Milks Available in the Market

OBJECTIVES: To evaluate the fluoride ion concentration in some fermented milks present in the market. METHODS: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion...

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Detalles Bibliográficos
Autores principales: Lodi, Carolina Simonetti, Manareli, Michele Maurício, Sassaki, Kikue Takebayashi, Delbem, Alberto Carlos Botazzo, Martinhon, Cleide Cristina Rodrigues
Formato: Texto
Lenguaje:English
Publicado: Dental Investigations Society 2011
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3075991/
https://www.ncbi.nlm.nih.gov/pubmed/21494379
Descripción
Sumario:OBJECTIVES: To evaluate the fluoride ion concentration in some fermented milks present in the market. METHODS: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. RESULTS: Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228 μgF/g to 0.272 μgF/g, Paulista® from 0.182 μgF/g to 0.220 μgF/g, Batavito® from 0.028 μgF/g to 0.030 μgF/g, Yakult® from 0.115 μgF/g to 0.206 μgF/g and Vigor Club® from 0.808 μgF/g to 1.171 μgF/g. CONCLUSIONS: The presence of fluoride could be observed in all of the fermented milks analyzed which can contribute with the total fluoride daily intake.

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