Fluoride and Silicon Intake in Normal and Endemic Fluorotic Areas

Anasuya, A.; Bapurao, S.; Paranjape, P.K.

doi:10.1016/s0946-672x(96)80025-3

Cited by 32 publications

(18 citation statements)

References 10 publications

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“…The fluoride level in this study has wide variation between sample varieties (0.1-6.4 mg/kg) relative to the reported values. Except Sona rice variety (10.3 mg/kg) from Hyderabad (India) [14], other variety from other country, Hansa rice from Hyderabad (India) [14], C rice from Brazil [32] have comparable value of fluoride (0.1-0.5 mg/kg) with this study. Fluoride level reported in Brazil for rice variety A and B show smaller values (0.02 mg/kg) [32] than the value reported in this study.…”

Section: Comparison Of Fluoride Levels In This Study With Literature supporting

confidence: 62%

“…In many regions it is eaten with every meal and provides more calories than any other single food [13]. It is estimated that more than half of the population of India subsists on rice and it is among the important cereal crops grown in different part of Ethiopia as food crop [14]. Rice cultivation can now be found in all continents except Antarctica [15].…”

Section: Introductionmentioning

confidence: 99%

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Fluoride levels in commercially available rice in Ethiopia

Tegegne¹,

Chandravanshi²,

Zewge³

2013

Bull. Chem. Soc. Eth.

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ABSTRACT. Rice (Oryza sativa, Asian; Oryza glaberrima, African) is an important staple food crop in many Sub-Saharan African and Asian countries, so the consumer's daily bowl of rice needs to be safe and of good quality. The objective of this study was to determine level of fluoride in raw and cooked rice by ion selective electrode. Alkaline fusion was used for sample preparation of six varieties for both the raw rice and rice cooked with tap water and fluoridated water. Fluoride levels ranged from 0.1-5.5 mg/kg in raw rice sample. Rice which was cooked with different fluoride levels of water showed increment depending on the method of cooking. In absorption method of cooking fluoride level was higher than that cooked by excess method and it may be due to the fact that all the fluoride in the water used for cooking by absorption method goes in to the grain while in excess method the remaining water was removed. The employed alkaline fusion procedure was evaluated using spiking method and an acceptable percentage recovery was obtained. A statistical analysis of variance at 95% confidence level for fluoride determination indicated significant difference between the mean of each variety of rice samples.

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Section: Comparison Of Fluoride Levels In This Study With Literature supporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Fluoride levels in commercially available rice in Ethiopia

Tegegne¹,

Chandravanshi²,

Zewge³

2013

Bull. Chem. Soc. Eth.

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“…[27][28][29] As a result of high consumption of vegetables-based food, [30][31][32] Asians [33] and Indians [34] have a much higher silicon intake than a Western population: 19 mg/day for Belgium (12), 31 mg/day for the UK (12) and 30 mg and 33 mg/d in the original Framingham and Framingham offspring cohorts, respectively. [13] In the latter study higher intake was proven for men compared to women and silicon intake increased as a function of age.…”

Section: Discussionmentioning

confidence: 99%

Silicon in Foods: Content and Bioavailability

Robberecht¹,

Dyck²,

Bosscher³

et al. 2008

International Journal of Food Properties

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The silicon content of various foodstuffs marketed in Belgium was measured by a validated graphite furnace absorption spectrometric method. Dietary intake has been identified as the major source of silicon. However, data on its bioavailability remain scarce and insufficient. In vitro methods can provide an indication of bioavailability in case of lacking in vivo data. Bioavailability of silicon from different foodstuffs was estimated using an in vitro continuous flow gastroduodenal simulation method. The major food sources of silicon were unrefined grains, cereal products and root vegetables. The availabilities of silicon from, meat, milk and beers were high, whereas low availability was observed for seafood and cereal products. Plotting the availability data versus the total elemental silicon content of the foods revealed an exponential inverse relationship. The inverse relationship between silicon content and silicon availability was found in all foods, with the exception of various silicon containing drinks. Nevertheless, food categories classified as major silicon sources in the diet still appear to provide the highest absolute amounts of available silicon per 100 g of food including breakfast cereals, bread and baking products, and beers.

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“…Therefore, significant regional differences in silicon intake can be expected depending upon the type of dietary staple. According to our recent observations 70 to 90% of the daily intake of silicon is derived through foods, especially cereals (Anasuya et al, 1996a).…”

Section: Discussionmentioning

confidence: 99%