Effects of calcium and acidity of milk on fluoride dissociation

Authors

Pornsri Patimanukaseam
Yuttana Punya-ngarm
Chanunya Gesprasert
Patou Suraprasert

Publication Date

2002-09-01

Abstract

Objective The purpose of this study was to compare fluoride dissociation after addition to plain milk, high calcium milk, and high acidity fermented milk. Material and method UHT milk available in Bangkok were randomly collected. They were 10 brands of plain milk, 5 high calcium milk and 11 fermented milk. pH and fluoride concentrations at baseline were measured by pH electrode and fluoride electrode, respectively. After addition of 0.5 mg fluoride to 100 ml milk, the fluoride concentrations were measured and the percentage of free fluoride ion release was calculated. The differences in fluoride content and percentage of fluoride release were analyzed by ANOVA at 95% confidence interval. Result pH of plain milk, high calcium milk and fermented milk were 6.470 + 0.086, 6.616 + 0.125, and 3.869 + 0.121, and the mean fluoride concentrations at baseline were 0.108 + 0.034, 0.157 + 0.149, and 0.314 + 0.140 ppm, respectively. After the addition of 0.5 mg fluoride, the percentage of free fluoride ion release from plain milk, high calcium milk had significantly less percentage of free fluoride ion than plain milk (p<0.05), while fermented milk showed no significant difference. Conclusion High calcium milk decreased the dissociation of fluoride added while the increase of milk acidity did not significantly affect fluoride dissociation.

DOI

10.58837/CHULA.CUDJ.25.3.6

First Page

211

Last Page

216

Recommended Citation

Patimanukaseam, Pornsri; Punya-ngarm, Yuttana; Gesprasert, Chanunya; and Suraprasert, Patou (2002) "Effects of calcium and acidity of milk on fluoride dissociation," Chulalongkorn University Dental Journal: Vol. 25: Iss. 3, Article 6.
DOI: 10.58837/CHULA.CUDJ.25.3.6
Available at: https://digital.car.chula.ac.th/cudj/vol25/iss3/6