アブストラクト（32巻1号：The Bulletin of Kanagawa Dental College）

The Bulletin of Kanagawa Dental College

English

Title　： Study on Fluoride Content of Food - Fish -
Subtitle　： ORIGINAL ARTICLES
Authors　： Shinji Toda, Wenqun Song, Shizuho Usui, Kazuaki Kawamura, Kazunari Kimoto, Yukio Hirata, Hirohisa Arakawa
Authors（kana）　：
Organization　： Department of Dental Health and Public Health, Kanagawa Dental College
Journal　： The Bulletin of Kanagawa Dental College
Volume　： 32
Number　： 1
Page　： 21-28
Year/Month　： 2004 / 3
Article　： Original article
Publisher　： Kanagawa Odontological Society
Abstract　： [Abstract] Measurement of the fluoride content of various foods is important to determine the fiuoride intake from food. As Japan is surrounded by sea on all sides, seafood is a daily adjunct to the Japanese diet. Therefore, it is meaningful to determine the fluoride content of seafood. In the present study, we investigated the fluoride content of the fish flesh of 32 fish items sold on the Japanese market as well as the conditions of determining the fluoride content of fish flesh. The findings of the study are summarized as follows : (1) The appropriate condition for determining the fluoride content of fish flesh was direct microdiffusion with a shaking-diffusion time of three hours. (2) The fluoride content of the fish flesh of 32 fish items used in the study was between 0.02 μg/g and 9.07 μg/g. (3) Many of items in which the fluoride content was 1.0 μg/g or higher contained small bones in the samples measured, suggesting that the fluoride content of fish flesh itself was not as high.
Practice　： Dentistry
Keywords　： Fish flesh, Fluoride content, Microdiffusion method