MedlinePlus Medical Encyclopedia: Fluoride in diet

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Fluoride in diet

Contents of this page:
Alternative Names Definition Function Food Sources	Side Effects Recommendations References

Alternative Names

Diet - fluoride

Definition Return to top

Fluoride occurs naturally in the body as calcium fluoride. Calcium fluoride is mostly found in the bones and teeth.

Function Return to top

Small amounts of fluoride help reduce tooth decay. Fluoridation of tap water helps reduce cavities in children by 50 - 60%. Fluorides also help maintain bone structure. Low doses of fluoride salts may be used to treat conditions that cause faster-than-normal bone loss, such as menopause.

Food Sources Return to top

Fluoridated water, and food prepared in fluoridated water, contains fluoride. Natural sodium fluoride is in the ocean, so most seafood contains fluoride. Tea and gelatin also contain fluoride.

Side Effects Return to top

Fluoride deficiency may appear in the form of increased cavities, and weak bones and teeth. Fluoride supplementation is necessary to prevent cavities, especially in children, if tap water is not fluoridated. As an example, well water is not fluoridated.

Excess fluoride in the diet is extremely rare.

Recommendations Return to top

The Food and Nutrition Center of the Institute of Medicine has established the following recommended dietary intakes for fluoride:

Infants

0 - 6 months: 0.1 milligrams/day (mg/day)
7 -12 months: 0.5 mg/day

Children and Adolescents

1 - 3 years: 0.7 mg/day
4 - 8 years: 1 mg/day
9 - 13 years: 2 mg/day
14 - 18 years: 3 mg/day

Adults

Males 19 and older: 4 mg/day
Females 19 and older: 3 mg/day
Pregnant and lactating (milk-producing) women: 3 mg/day

References Return to top

Yates AA, Schlicker SA, Suitor CW. Food and Nutrition Board, Institute of Medicine, National Academy of Sciences. Dietary Reference Intakes: the new basis for recommendations for calcium and related nutrients, B vitamins, and choline. J Am Diet Assoc. 1998 Jun;98(6):699-706

Update Date: 3/2/2007

Updated by: William McGee, M.D., M.H.A., Assistant Professor of Medicine and Surgery, Tufts University School of Medicine, Boston, MA, and Chairman, Nutrition Committee, Baystate Medical Center, Springfield, MA. and Alice O'Connor, MS, RD, LDN, CNSD, Clinical Dietitian, Baystate Medical Center, Springfield, MA. Review provided by VeriMed Healthcare Network.

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