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Lookup NU author(s): Hari Lal, Dr Vida Zohoori, Dr Narges Omid, Professor Ruth Valentine, Emerita Professor Anne Maguire
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).
Background: In some parts of the world, soya milks are found to be a significant source of fluoride (F). Among western commercial markets, although there has been a sustained increase in soya milk products available for purchase, there are limited data on their F content. Objective: To determine the F content of soya milk products available in the UK market including fresh and ultra-high temperature products in addition to sweetened and unsweetened soya milks. Materials and methods: Fifty-two traditional and UK-produced soya milk samples commercially available in northeast England were analysed to determine their F concentration using a modified hexamethyldisiloxane-facilitated diffusion method with a F-ion-selective electrode coupled to a potentiometer. Results: The median F concentration of all products was 0.293 μg/ml ranging from 0.015 μg/ml to 0.964 μg/ml. The median F concentration of ultra-high temperature (UHT) (n = 42) milks was 0.272 μg/ml lower than 0.321 μg/ml obtained for fresh (n = 10) soya milks. Organic soya milks contained less F compared with non-organic for sweetened and unsweetened categories. Conclusion: Commercially available soya milks in the UK do not pose an increased risk for dental fluorosis development. Further research is necessary into the manufacturing process of soya milks, which may influence the overall F content of the end product.
Author(s): Lal H, Zohoori FV, Omid N, Valentine R, Maguire A
Publication type: Article
Publication status: Published
Journal: British Dental Journal
Year: 2014
Volume: 217
Issue: 4
Print publication date: 01/08/2014
Online publication date: 22/08/2014
Acceptance date: 20/05/2014
Date deposited: 27/10/2015
ISSN (print): 0007-0610
ISSN (electronic): 1476-5373
Publisher: Nature Publishing Group
URL: http://dx.doi.org/10.1038/sj.bdj.2014.736
DOI: 10.1038/sj.bdj.2014.737
PubMed id: 25146831
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