Pharmacokinetics of fluoride absorbed from dried seafoods by healthy adults

Abstract

Dried seafoods are a rich source of fluoride (F). The systemic availability of F from seafoods was studied in 3 healthy adults. The plasma concentration and urinary excretion of F for 24 h following the ingestion of 3.87 +/- 0.32 mg F (mean +/- SD) in seafoods were compared with plasma and urine data following oral administration of 3 mg F in aqueous solution. There was a marked reduction and delay in the absorption of F from seafoods. The relative bioavailability of F from seafoods was 40.8 +/- 5.1%. These findings should be taken into consideration when determining the optimum level of daily F intake.

Quantification of Fluoride in Food by Microwave Acid Digestion and Fluoride Ion-Selective Electrode

“…The isolation of fluoride from the organic matrix is a key step in its determination. In the literature there are descriptions of methods that use mineralization by dry ashing ,,,− or facilitated diffusion processes. ,,− Both methods require considerable time, more than 12 h, and are highly operator-dependent. The working conditions for dry mineralization are different from those applied for other trace elements because the digestion is performed in basic conditions, preferably NaOH, and the use of specific material such as nickel or platinum crucibles is required .…”

Fluoruro en alimentos: contenidos, bioaccesibilidad y absorción por el epitelio intestinal.

“…La difusión, por el contrario, es un método de aislamiento empleado frecuentemente a los alimentos ya sea en muestras digeridas o directamente en muestras sólidas (Taves, 1983;Hattab, 1988 …”

“…El único estudio in vivo sobre la biodisponibilidad del fluoruro presente en un alimento, en concreto en pescado seco, muestra que la biodisponibilidad relativa de este elemento es menor cuando forma parte del alimento que cuando se ingiere en disolución acuosa (Hattab, 1988). Los estudios in vitro sobre la bioaccesibilidad y/o biodisponibilidad del fluoruro presente en los alimentos pueden permitir dilucidar el efecto de la matriz alimentaria en la cantidad final que llega a la circulación, así como los factores fisicoquímicos que la afectan.…”