Assessment Of Daily Fluoride Intake Of Adult Person Living In Selected Households Of Dugda Woreda

Ethiopia is one of the 23 countries where population suffers from consumption of fluorideladenrndrinking water beyond recommended safe limit. Total daily fluoride exposure canrnvary markedly from one region to another depending on concentration of fluoride inrndrinking- water and amount drunk, levels in foodstuffs and the use of fluoridated dentalrnpreparations. The main objective of this study was to estimate daily fluoride intake of anrnadult person living in the selected households of Dugda Wereda using three different waterrnsources and to calculate contribution of fluoride in water to the fluoride content of differentrnfood items, beverages and to total fluoride intake. The food and beverage samples wererncollected from each households. Recipe questionnaires used to interview on thernpreparation the foods and beverages. The method of alkali fusion digestion was conductedrnfor ashing food samples and fluoride selective electrode was used for measuring of thernfluoride concentration. Validation of the method used was checked by performing recoveryrntests. One standard reference material and one inhouse reference material was measuredrnby following the same procedure as food samples and comparison of the significancerndifference at 95% confidence level between measurement result and the true value forrncertified material was made. The fluoride concentration of food ingredients used forrnpreparaton of food and beverages were higher in cereals: maize and teff, which was foundrnto be 12.2±5.1 mg/kg and 15.1±6.93 mg/kg respectively. Fluoride in vegetables wasrnrelatively lower; varying in the range of 2.1± 0.3 in Onion to 4.9 ± 3.13 mg/kg in Greenrnpepper. Shiro powder, Berebere and Erd were found to have fluoride concentration of 9.8rn± 2.75, 18.8 ± 6.42 and 10.2 ± 3.98, respectively. The fluoride concentration of raw fishrnfrom Lake Ziway was 4.0 ± 1.26 mg/kg. “Good morning” tea was high in fluoride, whichrnwas about 624.5 ± 12.02 mg/kg. Salt, coffee and sugar measured to have a fluoridernconcentration of 27.68 ± 5.55, 1.75 ± 0.35 and 0.3 ± 0.01mg/kg, respectively. Dailyrnfluoride intake was different with different fluoride concentration of the water used. i .e.rnwater from CDF (app. 1ppm), MV (app. 3ppm) and GV (app 11.5ppm) contributes to totalrnintake of 11.34, 17.42 and 35.89 mg/person/day, respectively. From these results, it wasrnpossible to see approximatly 11- fold increase in fluoride content of water whichrncontributes 3-fold increase in the daily fluoride intake. Fluoride in water from CDF, MVrnand GV contributed 33%, 58% and 86% to that of daily fluoride intake. Minimizing thernfluoride concentration of the water at lowest possible limit, creating awarness of thernpeople living around and lowering the cost of defluoridated water are recommended.

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