Otro
Fluoride concentration of some brands of fermented milks available in the market
Registro en:
European Journal of Dentistry, v. 5, n. 2, p. 139-142, 2011.
1305-7456
1305-7464
2-s2.0-79958034046.pdf
2-s2.0-79958034046
0000-0002-8159-4853
Autor
Lodi, Carolina Simonetti
Manareli, Michele Maurício
Sassaki, Kikue Takebayashi
Delbem, Alberto Carlos Botazzo
Martinhon, Cleide Cristina Rodrigues
Resumen
Objectives: To evaluate the fluoride ion concentration in some fermented milks present in the market. Methods: Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. Results: Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228 μgF/g to 0.272 μgF/g, Paulista® from 0.182 μgF/g to 0.220 μgF/g, Batavito® from 0.028 μgF/g to 0.030 μgF/g, Yakult® from 0.115 μgF/g to 0.206 μgF/g and Vigor Club® from 0.808 μgF/g to 1.171 μgF/g. Conclusions: The presence of fluoride could be observed in all of the fermented milks analyzed which can contribute with the total fluoride daily intake.