Daily dietary fluoride intake in rural villages of the Ethiopian Rift Valley

Abstract

Dental and skeletal fluorosis is widespread in the Ethiopian Rift Valley region. Drinking water has been considered the main reason for the development of fluorosis, but dietary intake may also be a contributor in areas with high concentration of fluoride in water, soil, and biota. The purpose of this study is to assess the total daily dietary fluoride intake by adults in a rural part of the Ethiopian Rift Valley. The food, beverage, and water samples were collected from selected households of three neighboring villages with similar dietary pattern, but with different fluoride content in their water sources. Village A uses water with 1.0 mg L−1 fluoride, village B uses water with 3.0 mg L−1 fluoride, and village C uses water with 11.5 mg L−1 fluoride both for food preparation and for drinking. The level of fluoride was determined in all food ingredients, in the prepared food, beverages, and in the water used for food preparation and drinking. Recipe and food frequency questionnaires were used to gather household food preparation and consumption patterns. An alkali fusion method was used for digestion of food samples and for subsequent determination of fluoride with ion-selective electrode. The daily fluoride intake varied depending on its concentration in the water used for cooking and drinking. In households using water with 1 mg L−1, 3 mg L−1, and 11.5 mg L−1 fluoride, the total personal intake was found to be 10.5, 16.6, and 35.3 mg d−1, respectively. Contribution of the water to the daily fluoride intake was 33%, 58%, and 86%, respectively. Even in households using water containing fluoride at a concentration of 1 mg L−1, the daily intake was higher than the recommended safe intake of 1.5–4.0 mg d−1 for adults, which indicates that the fluoride intake through food may cause health risks. Minimizing the fluoride concentration in water to the lowest possible level will greatly reduce the daily intake. The form of fluorine (organic or inorganic) in the food items and the associated health risk factors need further investigation.