Fluoride content of foods and beverages imported from Mexico

Hispanics/Latinos (HL) consume traditional diets. Some products in their diets may be imported from Mexico and may or may not be produced using fluoridated salt and non-fluoridated water, which may modify their fluoride exposure.

Objective: to determine the fluoride (F) concentration of foods and beverages produced in Mexico and sold in the USA and to compare them to those of similar/equivalent products reported by the USDA National Fluoride Database of Selected Beverages and Foods.

Materials and Methods: A beverages and foods imported from Mexico frequency and amount survey was developed. This was completed by a group of HL. Answers were tabulated. The most frequently reported beverages and foods were collected. F in beverages was determined using direct and/or diffusion methods. Foods were analyzed by diffusion.

Results: 73 beverages and 20 foods were obtained at local HL grocery stores. The mean F content in beverages (n=45) was 0.27 ppm (±0.24) using the direct method. Equivalent beverages reported by USDA had 0.52 (±0.24) F ppm. For milk-based products and beverages measured by diffusion method (n=28) the mean was 0.58 (±0.64). USDA values were 0.51 (±0.37). The mean F content in foods was 1.35 (±3.27) F ppm, 1 food item had above 10 F ppm, 2 food items had above 0.8 ppm, the rest had below 0.10 F ppm. USDA values were 0.39 (±0.26) F ppm. When values of HL products and USDA-reported values were compared, significant differences were found for certain foods and beverages.

Conclusion: HL population may be exposed to higher or lower F concentrations depending on food preferences. In order to determine if HL groups are exposed to appropriate amounts of F, a detailed assessment of dietary habits and F content of foods and beverages used is recommended.