Abstract
This study was designed to assess the effect of flavour and detergent in NaF and MFP dentifrices on the availability of fluoride in whole saliva after toothbrushing. Saliva samples were collected in 13 subjects at different times up to 60 min after brushing with controlled amounts of dentifrices with various compositions. The availability of fluoride in whole saliva was determined in terms of areas under the elimination curves (AUC) after linearization of the data by application of the Weibull function. This distribution provided the best quality of fit of all individual elimination data in contrast to commonly used data transformations. Analyses of variance showed a highly significant effect of individuals on the AUC values. Addition of flavour consistently reduced the AUCs whereas addition of detergent always increased the AUCs. The detergent had a negative effect on the observed intraoral hydrolysis of MFP. It was suggested that F<sup>––</sup> AUC is a fundamental parameter for the cariostatic potential of F dentifrices.
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