Resumen

AGUILERA, Maria; DOMINGUEZ, Mariela; ACEVEDO, Ana Maria  y  ROJAS SANCHEZ, Fátima. Niveles de fluoruro en alimentos de la cesta básica en el estado Aragua. Acta odontol. venez [online]. 2006, vol.44, n.1, pp.87-95. ISSN 0001-6365.

The aim of this study was to determine the fluoride concentration in food samples consummed in the Aragua state.  This study  is a transitional non-experimental research, basically a descriptive study. The samples were conformed  by nine types of food mostly consummed in the Aragua State.  Also, milk samples were colected in order to know their fluoride concentration.  To collect the data, we used a questionnary in order to identified the samples. The samples were analyzed by duplicate using the microdifusion method of Taves (1968)1, modified by Rojas-Sanchez et al. (1999)2, using the selective fluoride electrode attached to an ORION analyzer, model 710A.  Results indicated that  sardines, belongs to the protein group,  had the highest fluoride concentration and varied in the range from 5.19±0.00 mgF/kg in San Sebastian to 10.45±0.22 mgF/kg in Girardot municipality.  Cheese was the second food with the highest fluoride concentration and varied from 0.24 mgF/kg in the Mario Briceño Iragorry municipality to 1.24 mgF/kg in the San Sebastian municipality. Grouping the diferent type of food in protein, carbohydrate and fat, the proteins had the highest level of fluoride (2.695 mgF/kg), followed by the fat group (0.209±0.268 mgF/kg) and the carbohydrates with 0.173±0.089 mgF/kg.  Results showed a low fluoride concentration in the food mostly consummed in the Aragua state, suggesting that the foods aren´t considered  a risk factor for the development of dental fluorosis.

Palabras clave : Foods; Concentration; Microdifusion; Fluoride.