The fluoride contents of commercially-available soya milks in the UK

作者：Lal H^*; Zohoori F V; Omid N; Valentine R; Maguire A

来源：British Dental Journal, 2014, 217(4): E8.

DOI：10.1038/sj.bdj.21014.736

Background In some parts of the world, soya milks are found to be a significant source of fluoride (F). Among western commercial markets, although there has been a sustained increase in soya milk products available for purchase, there are limited data on their F content. Objective To determine the F content of soya milk products available in the UK market including fresh and ultra-high temperature products in addition to sweetened and unsweetened soya milks. Materials and methods Fifty-two traditional and UK-produced soya milk samples commercially available in northeast England were analysed to determine their F concentration using a modified hexamethyldisiloxane-facilitated diffusion method with a F-ion-selective electrode coupled to a potentiometer. Results The median F concentration of all products was 0.293 mu g/ml ranging from 0.015 mu g/ml to 0.964 mu g/ml. The median F concentration of ultra-high temperature (UHT) (n = 42) milks was 0.272 mu g/ml lower than 0.321 mu g/ml obtained for fresh (n = 10) soya milks. Organic soya milks contained less F compared with non-organic for sweetened and unsweetened categories. Conclusion Commercially available soya milks in the UK do not pose an increased risk for dental fluorosis development. Further research is necessary into the manufacturing process of soya milks, which may influence the overall F content of the end product.

• 出版日期2014-8