410 - Fluoride Intake from Milk and Plant-Based Alternatives

Abstract:

Purpose: This study quantified fluoride concentration and pH in dairy and plant-based milk products and estimated fluoride intake.

Methods: Five dairy milks and six plant-based alternatives—including soy, oat, almond, and coconut—were analyzed in triplicate using an Orion ion-selective electrode following 1:1 dilution with TISAB II. A five-point calibration curve was prepared, and pH was recorded. Estimated daily intake (EDI) and percentage of the tolerable upper intake level (UL) were calculated from measured fluoride concentrations, assuming a 20-oz (600 mL) daily intake volume. The dataset was analyzed using descriptive statistics.

Results: All dairy milk products had pH 7(0.00), while the pH of the plant-based products varied from 5(0.09) to 8.4(0.02). Fluoride concentrations ranged from 0.01(0.01)–0.55(0.01) mg/L. EDI values ranged from 0.01–0.33 mg/day. %UL for children aged 1–3 years ranged from 1–25%, with oat and coconut products contributing the most to exposure. For children ages 4-8 years %UL ranged from 0.3-15%.

Conclusions: Fluoride concentrations varied across milk types, with plant-based varieties producing the highest estimated intake. Some products contributed more than 20% to UL, indicating relevance for dietary fluoride assessment.

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