ArticleCureus2026
In Vitro Quantification of Fluoride Levels in Commonly Consumed Foods and Beverages in Tirupati, India.
Article in Cureus, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
backgroundFluoride has both protective and harmful effects. Optimal daily intake prevents dental caries, while excess may lead to dental fluorosis. In India, bottled beverages widely consumed by children are a significant yet inconsistent source of dietary fluoride.
objectivesThe study aimed to quantify fluoride levels in popular soft drinks, fruit juices, vegetables, and dairy products available in Tirupati and to assess their potential risk-benefit profile for oral health. MATERIALS AND
methodsThis in vitro analytical study included 60 samples categorized into four groups: carbonated beverages, fruit juices, vegetables, and dairy products (n = 15 per group). Fluoride concentration was measured using a calibrated ion-selective electrode method. Data were analyzed using one-way analysis of variance (ANOVA) and Tukey's post hoc test, with statistical significance set at p < 0.01.
resultsThe mean fluoride concentration was highest in vegetables (1.42 ± 0.08 ppm), followed by dairy products (1.06 ± 0.05 ppm), fruit juices (0.90 ± 0.03 ppm), and carbonated beverages (0.82 ± 0.03 ppm). Among individual samples, spinach showed the highest fluoride level (1.52 ppm), while carbonated beverages exhibited the lowest values (0.80-0.83 ppm). A statistically significant difference in fluoride levels was observed among the groups (p < 0.001), with vegetables and dairy products demonstrating significantly higher concentrations than beverages.
conclusionFluoride levels in commonly consumed foods and beverages show considerable variation, with potential implications for cumulative dietary fluoride exposure. Monitoring these sources is important to maintain a balance between caries prevention and the risk of fluorosis. RECOMMENDATIONS: Regulation of fluoride levels in packaged foods and beverages is essential. Mandatory labeling of fluoride content should be implemented to aid informed decision-making. In low-fluoride environments, carefully calibrated supplementation may be warranted, while communities exposed to high dietary fluoride require monitoring to safeguard against fluorosis.
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