Recent reports show children consuming treated water at even recommended fluoride levels of 0.07 mg/L had increased rates of dental fluorosis along with other adverse effects compared to studies done decades earlier. This would suggest other sources of fluoride may be contributing to the child fluoride problem as well. Researchers tested 18 samples of staple foods for fluoride contamination in crops grown with fluoridated water and non-fluoridated water. A serving of one food crop contained as much fluoride as found in 2 liters of water. The legume known as redgram contained over 3-times more fluoride when grown using fluoridated water (4.26 ppm vs 1.23 ppm). By volume, this is 6-times more fluoride than allowed in tap water. Rice grown using fluoridated water contained 11-times more fluoride (0.79 ppm vs 0.07 ppm). The biggest difference was found in a plant similar to corn. Continue reading below.
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Known as jowar, this corn neighbor contained nearly 17-times more fluoride when grown using treated water than when grown using non-fluoridated water (8.8 ppm vs 0.52 ppm). This means 4 ounces of corn (a half cup) contains the same amount of fluoride as 2 liters of water and should be of great concern. Fluoride is known to accumulate in soil over time which could explain the apparent rising levels of fluoride in food crops.
ABSTRACT:
Background and aim: A staple food crops have varied role in diet of people living in particular regions of world; hence, it is critical to recognize their productivity. Therefore, the purpose of this study was to estimate fluoride concentration in staple food crops grown in highly fluoridated and non-fluoridated regions and its correlation with soil.
Method: Total 36 samples were collected of which 18 samples consisting of each three samples of rice, redgram and jowar were selected. Likewise 18 corresponding soil samples from both areas were collected. All samples were ashed for 4-6 hours at 550°C in muffle furnace. The samples were allowed to cool, after which 10 ml distilled water was added to each sample and fluoride concentration was determined using ion selective electrode method, before each sample analysis the instrument was standardized using fluoride containing TISAB (III) buffer solution. The data was tabulated and subjected to cross-sectional observational statistical analysis using SPSS software applying unpaired t-test and Pearson's test.
Result: The mean fluoride concentration in crops and soils were rice (0.79 ppm), redgram (4.26 ppm), jowar (8.8 ppm) and in soil of rice (1.23 ppm), redgram (1.23 ppm) and jowar (1.21 ppm) respectively in fluoridated area. Where as in non-fluoridated area rice (0.07 ppm), redgram (0.81 ppm), jowar (0.81 ppm) and in soil of rice (0.61 ppm), redgram (0.07 ppm) and jowar (0.52 ppm) respectively. The resultant correlation between staple food crops with their corresponding soils were found highly significant in both regions with P value <0.005; hence, crops in fluoridated region exhibited increased fluoride retention, whereas crops in non-fluoridated region had optimal fluoride levels.
Conclusion: Fluoride concentration in food crops has strong correlation with their respective soils and water irrigation properties.