Incisor fluorosis in mice fed fish protein concentrate.

Abstract

In recent yeais. underdeveloped nations have been faced wsah the problem of an increased demand foi protein because Of population growth. One Souice of protein recently approved for human consumption is fish protein concentrate (EPEC) (SNYDE-R, Food Technol 21: 70 721, 1.967). 1The process of concentrating this protein supplenient results in a Product with high fluoride content (Rahnman, MS thesis, Texas A & M Uiniveisity. 1968). H-adjimarkos (J Pedliar 65:782-784, 1964) suggested that studies be conducted to determine the influence of high fluoride fish flour preparations on the mottling of teeth. A recent Study reported no dental -abnoi malities in rats fed F PC-supplemented diets with fluoride concentrations as high as 80 ppm (lZI'PiN IT AL, J Nuir 100: 293-299, 1970). In this investigation, the biologic availability of fluoride from FPC was studied by observing the effect on the dentitions of mice. The FPC-' used in the experimental diet was obtained by isopropyl alcohol extraction and desiccation of frozen whole carcasses of Pacific hake (Mrtaecuas products) and contained 80% protein, 14% ash, 9% volatile solids, and 440 ppmn fluoride. The control diet contained 30% casein,[ 65% dextrose, 3% wood cellulose,. 5% salts (including 0.8% calciumnand 0.6%~phosphoruts), vitaniins, minerals, and essential fatty acids (RICHARDSON and HOGAN, I Nutr32:459465, 1946). The experimental diet was obtained by incorporation of 36% FPC in the control diet, which resulted in a fluoride concentration of 0.01.6% or about 160 ppm. Body weights and food consumption were determined weekly for the two diet groups (20 niale mice per group); this began when they were weaned 21 days postpartum. The mice Were ted ad lihitum until the end of the growth period (six weeks of age). Fromn this time -until they were killed (8 and 16 weeks of age), all