Fluoride exposure from consumption of some animal-based foods in an outermost region of Europe

Fluoride is an anion that is widely distributed in nature and can be found in varying levels in water supplies and foodstuffs. This study has been carried out considering the toxic effects in cases of chronic and high fluoride intake and the presence of this anion in foods of animal origin. The fluoride content in a total of 96 samples of animal origin (meat, poultry and poultry products; fish and seafood; milk, dairy products and eggs) was determined by potentiometry with a fluoride selective electrode (ISE). The overall mean concentration was 3.92±6.04 mg/kg, with a minimum for milk (values below the detection limit of 0.01 mg/kg) and a maximum for shrimps (32.1 mg/kg). Seafood was found to have the highest fluoride concentrations and the estimated daily intake (EDI) and the percentage contribution to the adequate intake (AI) and upper-level intake (UL) were calculated. Overall, the percentage contribution to UL was less than 20%. It was concluded that the intake of the analysed animal-based foods does not pose a toxic risk.