USDA National Fluoride Database of Selected Beverages and Foods

Prepared by Nutrient Data Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service U.S. Department of Agriculture

in collaboration with University of Minnesota, Nutrition Coordinating Center (NCC) University of Iowa, College of Dentistry Virginia Polytechnic Institute and State University, Food Analysis Laboratory Control Center National Agricultural Statistics Service (NASS), CSREES, USDA and Food Composition Laboratory (FCL), Beltsville Human Nutrition Research Center Agricultural Research Service, U.S. Department of Agriculture

October 2004 U.S. Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Tel. 301-504-0630, FAX: 301-504-0632 E-Mail: ndlinfo@rbhnrc.usda.gov Web site: http://www/nal/usda/gov/fnic/foodcomp

Table of Contents Acknowledgements .......................................................................................................... i Disclaimers....................................................................................................................... i Introduction ..................................................................................................................... 1 Methods and procedures................................................................................................. 2 Data Generation .............................................................................................................. 2 Data evaluation ............................................................................................................... 4 Format of the table .......................................................................................................... 4 Data dissemination.......................................................................................................... 6 References cited in the documentation ........................................................................... 6 References cited in the database.................................................................................... 8 USDA National Fluoride Database ................................................................................ 10 Acknowledgements This study was conducted as part of an Interagency Agreement between the U.S. Department of Agriculture, Nutrient Data Laboratory and The National Institute of Dental & Craniofacial Research and the National Heart, Lung, and Blood Institute of the National Institutes of Health, NIH Agreement No. Y3-HV-8839 The authors wish to thank Dr. Nancy Miller-Ihli, FCL, USDA for her work on pilot studies with drinking water and brewed tea, and development of NFDIAS quality control materials. The authors also wish to thank the 144 participants nationwide who supplied residential drinking water samples for this study. Disclaimers Mention of tradenames, commercial products, or companies in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned.

Documentation: USDA National Fluoride Database of Selected Beverages and Foods Introduction Assessment of fluoride intake is paramount in understanding the mechanisms of fluoride metabolism specifically the prevention of dental caries, dental fluorosis, and skeletal fluorosis. The Institute of Medicine (IOM, 1997) specified Adequate Intakes (AI) of 0.01 mg/day for infants through 6 months, 0.05 mg/kg/day beyond 6 months of age, and 3 mg/day and 4 mg/day for adult women and men (respectively), to prevent dental caries. Upper limits (UL) of 0.10 mg/kg/day in children less than 8 years and 10 mg/day for those older than 8 years are recommended for prevention of dental fluorosis. Similar levels have been endorsed by the American Dental Association (ADA, 1994) and the American Dietetic Association (ADA, 2000). Fluoride works primarily via topical mechanisms to inhibit demineralization, to enhance remineralization, and to inhibit bacteria associated with tooth decay (Featherstone, 2000). Fluoride has an affinity for calcified tissues. Studies of exposure and bone mineral density, fractures and osteoporosis would benefit from a national fluoride database coupled with an intake assessment tool (Phipps, 1995; Phipps et al., 2000). Therefore, a database for fluoride is needed for epidemiologists and health researchers to estimate the intakes and to investigate the relationships between intakes and human health. The Nutrient Data Laboratory (NDL), Agriculture Research Service, US Department of Agriculture (USDA) coordinated the development of this USDA National Fluoride Database of Selected Beverages and Foods subsequently described as the National Fluoride Database--a critical element of the comprehensive multi-center National Fluoride Database and Intake Study (NFDIAS). The National Fluoride Database will be incorporated into a computer-based fluoride assessment tool being developed by the University of Minnesota, Nutrition Coordinating Center (NCC), as a module of the Nutrition Data System for Research (NDS-R) software. The National Fluoride Database is a comprehensive, nationally representative database of the fluoride concentration in foods and beverages consumed in the United States. It contains fluoride values for beverages, water, and foods that are major fluoride contributors. Water and water-based beverages are the chief source of dietary fluoride intake (Singer and Ophaug, 1984). Conventional estimates are that about 75% of dietary fluoride comes from water and water-based beverages. According to the 1992 Fluoridation Census (CDC, 1993), about 63% of the population on U.S. public water systems are receiving water that is fluoridated naturally or by adding fluoride. Drinking water fluoride distributions may vary widely over geographical and geo-political boundaries (CDC, 1993). Variations occur with soil composition and with local political decisions to fluoridate water. The use of wells of varying depths, commercial water products, home water purifiers, and filtration systems also increase variability of fluoride in drinking water and complicate estimates of intake (Brown and Aaron, 1991; Robinson et al.1991; Van Winkle et al., 1995). These variations in fluoride in commercial foods and beverages have been addressed in this National Fluoride Database.

Methods and procedures Data Generation The fluoride contents of the chief contributors to fluoride intake have been determined through a national sampling and analytical program developed by NDL under the National Food and Nutrient Analysis Program (NFNAP, Pehrsson et al., 2000). In this database, mean values for fluoride in a particular beverage or food come from different data sources. Analytical data for US samples from the scientific literature and unpublished analytical data from Jackson et al., 2002; Kingman, 1984; Levy et al., 1992-2003; and Ophaug, 1983-1987 have been included as well as analytical data for 126 items developed specifically for this National Fluoride Database. NDL used the Key Foods approach (Haytowitz et al., 2000) giving consideration to the previously published fluoride data for foods, beverages, and drinking water as well as the respective patterns of consumption of these dietary items to identify and prioritize sampling and analysis of the key food and beverage contributors of dietary fluoride. Consumption data from the 1994-96 USDA Continuing Survey of Food Intakes by Individuals and a preliminary fluoride database developed by the NCC provided the values for the initial evaluation. Mean estimates of fluoride concentration and variability in drinking water, beverages and foods that are the chief contributors to dietary fluoride in the United States have been developed from analysis of representative samplings. High priority beverages which collectively contribute up to 80% of dietary fluoride consumed in the United States, including municipal (tap)/drinking and bottled waters, teas, carbonated beverages, beers, and ready-to drink juices and drinks were analyzed. Samples were collected according to a self-weighting, nationally representative sampling approach (Bellow et al., 2002). Samples were collected in up to 144 locations across the country, depending on the level of contribution to fluoride intake. Since drinking water accounts for approximately 75% of dietary fluoride intake, sampling of drinking water was conducted, with Office of Management and Budget approval, in 144 nationally representative private residential locations nationwide (Pehrsson et al., 2004). The distribution of fluoride does vary due to naturally occurring fluoride levels and local fluoridation practices. The use of well water, commercial bottled waters, home purifiers and filter systems also affects variability in fluoride content of drinking water and impacts on estimates of daily intakes for individuals. NDL contacted water suppliers about their fluoridation practices and these were compared to participant responses (Wilger et al., 2004). Differences in geographical location have been incorporated into the National Fluoride Database for drinking water, brewed tea, and carbonated sodas. Retail samples of fruit juices, fruit-flavored beverages, carbonated beverages, bottled water, and a limited number of foods were picked up in 12 to 36 locations. The authors assumption that the fluoride variability would be lower in processed beverages and foods than that of municipal water was made based on existing data and the results of the water pilot study (Miller-Ihli et al., 2003), and hence fewer samples.

The procurement and sample preparation of the foods and beverages that are the chief contributors of fluoride were handled through NFNAP supervised contracts and agreements. Sample units were purchased at retail sites, following detailed instruction from NDL. Sample preparation was handled by Virginia Polytechnic Institute and State University, Food Analysis Laboratory Control Center (FALCC). A quality control (QC) oversight program was established by the NFDIAS Laboratory Methods/Quality Control Working Group with representation from NDL, the University of Iowa, and FALCC. NFDIAS quality control materials were prepared by the USDA, Food Composition Laboratory (FCL) and by the NDL and characterized by three cooperating laboratories. The laboratory analysis of fluoride was conducted by the University of Iowa, College of Dentistry. Samples were analyzed using a fluoride ion-specific electrode direct read method for clear liquids and a micro-diffusion method for other food samples. The direct reading method was validated using Certified Reference Material (National Institute of Standards and Technology (NIST), a Standard Reference Material (SRM) 2671a, Fluoride in Freeze-Dried Urine) and by a comparison of results for several beverage samples between University of Iowa and FCL (Patterson et al., 2004). The micro-diffusion method was validated by analysis of a Certified Reference Material (National Research Centre for Certified Reference Materials, Beijing, China, GBW 08572 Prawns) and other reference materials that have reference values for the fluoride content (for example: NIST, SRM 8436), prior to sample analysis. Methodological procedures for analyzing carbonated beverages were developed at the University of Iowa and presented at the March 2004 International Association for Dental Research (IADR) Meeting (Heilman et al., 2004). Values in the database are reported on a 100 g basis, and on the edible portion of a food. For some foods, no standard error was available from the literature source. Much of the literature data as well as the analytical data reported by the University of Iowa were reported on a fluid (ppm) basis. Specific gravities needed for fluoride data conversion and migrations were obtained from VPI. Specific gravities for literature data were based on the specific gravities obtained from VPI, from other sources (manufacturer), or were determined by NDL. Values for beverages other than water, coffee and tea were adjusted by their respective specific gravities and are reported as served. Fluoride analytical results were submitted to the NFDIAS Quality Control (QC) Panel for review. These data included beer, wine, drinking water, brewed tea (considered significant contributors to total intake of fluoride) and miscellaneous lower priority foods. The fluoride value for unsweetened instant tea powder seems high when reported at 89,772 mcgs/100 grams because this product is extremely concentrated. However when one teaspoon of the unsweetened tea powder weighing 0.7 g is added to an eight ounce cup of tap water, the value for prepared instant tea is 335 mcg/100 g. This prepared unsweetened instant tea value compares well with the analytical values reported for regular brewed tea.

Data evaluation Analytical data approved by the NFDIAS QC panel, unpublished data generated by the University of Iowa, and data gathered from the published literature by NCC and NDL were entered into the USDA National Nutrient Databank System (NDBS) for further evaluation and compilation. The data were evaluated for quality using procedures developed by scientists at the NDL as part of the Nutrient Databank System (Holden, et al., 2002). These procedures were based on categories and criteria described earlier by Holden, et al. 1987 and Mangels, et al. 1993 with some modifications. Categories evaluated include: sampling plan, sample handling, number of samples, analytical method and analytical quality control. The evaluation process was modified making it specific to fluoride analytical methods. Evaluation of the analytical method has two facets: the method itself (processing of samples, analysis and quantitation method) and validation and quality control of the method by the laboratory (accuracy and precision). Both the NFNAP analytical data and data from each manuscript were evaluated for each category, which then received a rating ranging from 0 to 20 points. The ratings for each of the five categories were summed to yield a Quality Index or QI-the maximum possible score is 100 points. The Confidence Code (CC) was derived from the QI and is an indicator of relative quality of the data and the reliability of a given mean. The CC is assigned as follows: QI 75-100 74-50 49-25 < 25 CC A B C D

Format of the table The table contains fluoride values for 400 foods across 23 food groups. The data were aggregated where possible to match the foods in the USDA National Nutrient Database for Standard Reference (SR). Food groups are presented in alphabetical order with beverages and foods arranged in alphabetical order within a food group. Whenever possible, a NDB Number (No.) (a five digit numerical code used in the SR) is provided. This NDB No. provides the link between values for foods in this database and SR. As the data come from a variety of sources or are presented with specificity not used in SR, there are a number of beverages and foods which are included without a NDB No. In these cases, we assigned a temporary NDB No. which begins with 975. These temporary NDB Nos. are not unique to these beverages and foods and may be used in other special interest databases produced by NDL.

The fields are as follows: Field Name Food Group Item Mean Std Error N Description

Description of food group Description of food or beverage Amount in 100 grams, edible portion Standard error of the mean. Null, if could not be calculated Number of data points (samples analyzed). The N=1 on NFNAP data represents a composite of 12 samples Min Minimum value Max Maximum value Lower EB Lower 95% error bound Upper EB Upper 95% error bound CC Confidence code indicating data quality based on evaluations of sample plan, sample handling, analytical method, analytical quality control, and number of samples analyzed Derivation Code Code giving specific information on how the value was determined: A = Analytical data RPA = Recipe; Known formulation; No adjustments applied, combination of source codes 1, 12 and/or 6 RPI = Recipe; Known formulation; No adjustments applied, combination of source codes which includes codes other than 1, 12 or 6 Source Code Code indicating type of data 1 = Analytical or derived from analytical 6 = Aggregated data involving combinations of source codes 1 & 12 12 = Manufacturer's analytical; partial documentation 1. The displayed summary statistics were computed Statistical Comments from data containing some less-than values. Lessthan, trace, and not detected values were calculated 2. The displayed degrees of freedom were computed using Satterthwaites approximation (Korz and Johnson, 1988) 3. The procedure used to estimate the reliability of the generic mean requires that the data associated with each study be a simple random sample from all the products associated with the given data source (for example, manufacturer, variety, cultivar, and species) 4. For this nutrient, one or more data sources had only

NDB No.

No. of Studies References

one observation. Therefore, the standard errors, degrees of freedom and error bounds were computed from the between-group standard deviation of the weighted groups having only one study observation. 5-Digit Nutrient Databank number that uniquely identifies a food item. In a number of cases, where the descriptions provided in the literature were not as specific as those in SR, we have provided multiple NDB numbers, for which the fluoride values are also applicable. Number of studies Unique descriptions of the references/sources

Data dissemination The USDA National Fluoride Database of Selected Beverages and Foods is presented as a pdf file. The Adobe Reader is needed to view the report of the database. A Microsoft Excel spreadsheet is also available (fluoride.xls). The user can download the database, free of charge, from NDLs web site (http://www.nal.usda.gov/fnic/foodcomp) onto his/her own computer for use with other programs. References cited in the documentation American Dental Association (ADA). 1994. New fluoride schedule adopted. ADA News. 25: 12-14. American Dental Association(ADA). 2000. Position of the American Dietetic Association: The impact of fluoride on health. J. Am. Diet. Assoc. 100: 1208-1213. Bellow ME, Perry CR, and Pehrsson PR. 2002. Sampling and Analysis Plan for a National Fluoride Study. Proceedings of the American Statistical Association, Section on Survey Research Methods [CD-ROM], Alexandria, VA: American Statistical Association. (Presentation and publication) Brown MD and Aaron G. 1991. The effect of point-of-use conditioning systems on community fluoridated water. Pediatr. Dent. 13: 35-38. CDC. 1993. Fluoridation Census 1992. USDHHS. Featherstone JD. 2000. The science and practice of caries prevention. J. Am. Dent. Assoc. 131: 887-899. Haytowitz DB, Pehrsson PR, and Holden JM. 2002. Identification of Key Foods for Food Composition Research. J. Food Comp. Anal. 15(2): 183-194.

Heilman JR, Levy SM, Wefel JS, Cutrufelli R, Pehrsson PR, Patterson KY, Phillips K, Razor AS, and Whalen AB. 2004. "Fluoride Levels of Carbonated Sodas and Beers" March 2004, International Association of Dental Research, Honolulu, HI. (Presentation) Holden JM, Bhagwat SA, and Patterson KY. 2002. Development of a MultiNutrient Data Quality Evaluation System. J. Food Comp. Anal. 15(4): 339-348. Holden JM, Schubert A, Wolf WR, and Beecher GR. 1987. A system for evaluating the quality of published nutrient data: selenium, a test case. Food Nutr. Bull. 9(Suppl.): 177193. IOM (Institute of Medicine). 1997. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. National Academy Press, Washington, D.C. Jackson RD, Brizendine EJ, Kelly SA, Hinesley R, Stookey GK, Dunipace AJ. 2002. The fluoride content of foods and beverages from negligibly and optimally fluoridated communities. Community Dent. Oral Epidemiol. 30: 382-391 and unpublished fluoride data. Kingman A. 1984. Unpublished data. NIDR/NIH. Korz S and Johnson NL. 1988. Encyclopedia of Statistical Sciences. 8: 261-262, John Wiley and Son, New York, NY. Levy SM, Heilman JR, and Wefel JS. 1992-2003. Unpublished fluoride data. Mangels AR, Holden JM, Beecher GR, Forman MR, and Lanza E. 1993. Carotenoid content of fruits and vegetables: an evaluation of analytic data. J. Am. Diet. Assoc. 93: 284-296. Miller-Ihli NJ, Pehrsson PR, Cutrufelli R, and Holden JM. 2003. Fluoride content of municipal water in the United States: What percentage is fluoridated? J. Food Comp. Anal. 16(5): 621-628.
Ophaug RH. 1983-1987. Unpublished fluoride data.

Patterson KY, Levy SM, Wefel JS, Heilman JR, Cutrufelli R, Pehrsson PR, Harnack L, and Holden JM. 2004. A Quality Assurance Program for the National Fluoride Database and Intake Assessment Study [Presentation abstract] 28th US National Databank Conference, June 24-26, 2004, Iowa City, Iowa. Pehrsson PR, Haytowitz DB, Holden JM, Perry CR, and Beckler DG. 2000. USDAs National Food and Nutrient Analysis Program: Food Sampling. J. Food Comp. Anal. 12: 379-89. Pehrsson PR, Cutrufelli R, Patterson KY, Perry C, Holden JM, Banerjee S, Himes JH, Levy SM, and Heilman JR. 2004. Fluoride Concentration and Variability in U.S.

Drinking Water [Presentation abstract] 28th US National Databank Conference, June 24-26, 2004, Iowa City, Iowa. Phipps K. 1995. Fluoride and bone health. J. Public Health Dent. 55: 53-56. Phipps KR, Orwell ES, Mason JD, and Cauley JA. 2000. Community water fluoridation, bone mineral density, and fractures: Prospective study of effects in older women. B. M. J. 321: 860-864. Robinson SN, Davies EH, and Williams B. 1991. Domestic water treatment appliances and the fluoride ion. Br. Dent. J. 171: 91-93. Singer L and Ophaug RH. 1984. Present knowledge in nutrition: Fluoride. The Nutrition Foundation, Inc. Washington, D.C. 538-547. Van Winkle S, Levy SM, Kiritsy MC, Heilman JR, Wefel JS, and Marshall T. 1995. Water and formula fluoride concentrations: significance for infants fed formula. Pediatr. Dent. 17: 305-310. Wilger J, Cutrufelli R, Pehrsson PR, Patterson KY, and Holden JM. 2004. Participant Knowledge of Fluoride in Drinking Water Based on a National Survey [Poster abstract] 37th Annual Meeting Society for Nutrition Education, July 17-21, 2004, Salt Lake City, Utah. References cited in the database Adair S, Leverett D, Shields C, and McKnight-Hanes C. 1991. Fluoride Content of School Lunches from an Optimally Fluoridated and a Fluoride-Deficient Community. J. Food Comp. Anal. 4: 216-226. Featherstone JDB and Shields CP. 1988. A study of fluoride intake in New York state residents. New York State Department of Health Report. December 1, 1988. Jackson RD, Brizendine EJ, Kelly SA, Hinesley R, Stookey GK, Dunipace AJ. 2002. The fluoride content of foods and beverages from negligibly and optimally fluoridated communities. Community Dent. Oral Epidemiol. 30: 382-391 and unpublished fluoride data. Kingman A. 1984. Unpublished data. NIDR/NIH. Kiritsy MC, Levy SM, Warren JJ, Guha Chowdhury N, Heilman JR, and Marshall T. 1996. Assessing Fluoride Concentrations of Juices and Juice Flavored Drinks. J. Am. Dent. Assoc. 127: 895-902. Levy SM, Heilman JR, and Wefel JS. 1992-2003. Unpublished fluoride data.

Ophaug RH. 1983-1987. Unpublished fluoride data. Schulz EM, Epstein JS, and Forrester DJ. 1976. Fluoride Content of Popular Carbonated Beverages, J. of Prev. Dent. 3(1): 27-29. Stannard J, Rovero J, Tsamtsouris A, and Gavris V. 1990. Fluoride content of some bottled waters and recommendations for fluoride supplementation. J. Pedodontics 14(2): 103-107. Stannard JG, Shim YS, Kritsineli M, Labropoulou P, and Tsamtsouris A. 1991. Fluoride levels and fluoride contamination of fruit juices. J. of Clin. Pediatr. Dent. 16(1): 38-40. Taves DR. (1983). 1983. Dietary intake of fluoride ashed (total fluoride) vs. unashed (inorganic fluoride) analysis of individual foods, Br. J. Nutr. 49: 295-301.

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code Derv. Code Source Code Statistical Comments NDB No. No. of Studies

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Baby Foods: Cereal, mixed, with applesauce and bananas, junior Cereal, oatmeal, with applesauce and bananas, junior Cereal, rice, with applesauce and bananas, strained Cereal, rice, with mixed fruit, junior Dessert, custard pudding, vanilla, junior Dessert, dutch apple, junior Dessert, fruit dessert, junior Dessert, peach cobbler, junior Dinner, chicken noodle, junior Dinner, macaroni and cheese, junior Dinner, spaghetti, tomato, meat, junior Dinner, turkey and rice, junior Dinner, vegetables and beef, junior Dinner, vegetables and ham, junior Dinner, vegetables and turkey, junior Fruit, apple and blueberry, junior Fruit, applesauce, junior Fruit, applesauce, strained Fruit, apricot with tapioca, junior Fruit, bananas, pineapple with tapioca, junior Fruit, bananas with tapioca, junior Fruit, mango with tapioca, strained Fruit, peaches with sugar, strained Fruit, peaches, junior Fruit, pears and pineapple, junior Fruit, pears, junior Fruit, pears, strained Fruit, plums with tapioca, junior Fruit, prunes, without Vitamin C, strained Juice, apple Juice, apple and cherry Juice, apple and grape Juice, apple and peach Juice, apple and prune Juice, apple-cranberry Meat, beef, junior Meat, ham, junior Meat, lamb, junior Meat, turkey, junior Vegetables and bacon, junior Vegetables, carrots, strained Vegetables, carrots, junior Vegetables, corn, creamed, junior Vegetables, green beans, junior Vegetables, green beans, strained Vegetables, peas, strained Vegetables, squash, junior Vegetables, squash, strained Vgetables, sweetpotatoes, junior Vegetables, sweetpotatoes, strained 1 0.1 8 16 3 4 2 0.3 18 9.7 8 6.4 29 9.8 6 2 20 8.7 21 11.4 14 9.6 8 2.6 1 2 1.4 1 0 16 36 12 0 3 1.2 1 9 4.7 1 34 2 12 2.9 67 16.1 45 13.1 19 9.4 13 10 2 1.0 3 10 44 3 1 12 6.9 32 12 3.1 16 25 5 2.2 1 10 4.0 1 3 2 2 1 2 3 5 4 5 2 1 4 4 4 3 2 3 2 1 2 2 1 2 4 2 4 2 2 2 6 8 4 8 2 1 3 2 2 2 1 2 5 2 5 2 2 4 2 5 2 1 2 2 3 4 1 2 2 11 5 2 9 2 0 5 1 1 1 0 2 33 12 0 1 1 0 1 20 2 5 11 27 4 12 10 0 1 5 21 3 1 1 32 4 15 23 1 1 1 1 1 14 31 3 4 2 45 28 60 7 2 46 45 42 13 2 5 1 0 29 40 12 1 6 2 17 1 49 2 22 133 83 69 14 10 3 5 14 66 3 1 35 32 21 16 28 11 1 22 1 C C C C C C C C C C C C C C C C C C C C C C C C C C C C C C B C B C C C C C C C C C C C C C C C C C A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 03188 03192 03195 03210 03246 03221 03236 03228 03069 03090 03050 03083 03054 03062 03085 03165 03117 03116 03128 03156 03280 03140 03130 03131 03159 03133 03132 03135 03139 03166 03268 03265 03168 03171 03169 03003 03009 03011 03016 03060 03099 03100 03120 03092 03091 03121 03105 03104 03109 03108 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Levy 1992-2003

0 0 0

3 45 48

6 0 0 0 0

16 57 44 19 8

0 0

6 29

0 0 0

55 170 122

0 0

31 17

0 0

12 39

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code Derv. Code Source Code Statistical Comments NDB No. No. of Studies

Page 11 References

Baked products: Biscuits, refrigerated dough, baked Bread, all (white and whole wheat)

26 39 4.6

9 34 11 57 29 49

C C

A A

1 1 4

18013 18015 18069 18075

1 4

Ophaug 1983-1987 Featherstone 1988 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 Taves 1983 Jackson 2002 Ophaug 1983-1987 Taves 1983 Adair 1991 Featherstone 1988 Kingman 1984 Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 Featherstone 1988 Kingman 1984 Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 NFNAP Ophaug 1983-1987 Ophaug 1983-1987 NFNAP Jackson 2002 Jackson 2002 Jackson 2002 NFNAP Jackson 2002 Featherstone 1988 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 NFNAP NFNAP Ophaug 1983-1987

Bread, rye Bread stuffing, prepared, baked Brownie, with nuts Cake, all Cookies, without raisins, all

51 51 38 22 16

1.9 2.1

9 2 2 29 42

33.3 18 5

43.1 26 29

16 12

28 21

C D D C C

A A A A A

1 1 1 1 1

4 4 4 4

18060 18082 97500 97501 97502

1 1 1 2 5

Cookies, oatmeal raisin Cornbread Crackers, all

69 11 24

4.0

2 9 27

38

14

33

D C C

A A A

1 1 1

18184 18023 97503

1 1 4

Doughnuts clair, chocolate Muffin, blueberry Pancakes, buttermilk, frozen Pie, apple, frozen, heated Pie, pumpkin, frozen, heated Rolls, hamburger and hot dog Snack type, cake roll Snack type, chocolate cup cake, cream filled Snack type, oatmeal cream pie Tortillas, flour Waffles, frozen, KELLOGG'S EGGO Beef products: Beef, cooked and raw

30

4.5

11 2 9 1 9 9 3 2 2 2 1 3 57

C D C C C C C D D D C D C

A A A A A A A A A A A A A

1 1 1 1 1 1 1 1 1 1 1 1 1

97504 18257 18274 18288 18301 18326 18350 97505 97506 97507 18364 18505 97508

2 1 1 1 1 1 1 1 1 1 1 1 4

13 39 20 13 32 25 49 38 41 33 35 11.0 22 5.2

23 47 37 33 23 4

30 51 40 48 57 72 0 11 83 34

2 3 4 4 4 4 4

Beef, liver, pan cooked with added fat Beverages: Alcoholic beverage, beer, light Alcoholic beverage, beer, regular Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey), 80 proof Alcoholic beverage, wine, red Alcoholic beverage, wine, white Carbonated, cola, diet, fast food type, without ice Carbonated, cola, fast food type, without ice Carbonated, cola, PEPSI, all regions Carbonated, cola, PEPSI, Mid-West

5 45 44 9 2.3 2.5

9 142 102 9 7 6 92 80 41 39 50 49

C A A C

A A A A

1 1 1 1 2 3 2 3

13327 14006 14003 14037 14050 14051 14096 14106 97509 97510 97511 97512

1 1 1 1

105 202 78 65 32 36

3.3 6.3

2.9 6.9

14 17 2 2 70 16

86 152 67 58 1 2

119 239 89 72 90 90

98 189

112 215

26 22

38 51

A A C C A A

A A A A A A

1 1 1 1 1 1

2 2 2 2 2 2

3 3 3 3 3 3

1 1 1 1 1 1

NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 27 45 13 49 46 53 57 36 48 46 46 66 25 60 69 58 72 33 40 47 31 56 18 80 93 7.0 3.9 2.1 2.7 5.7 7.3 2.8 6.6 4.0 9.2 11.0 5.1 4.6 5.2 9.9 14.7 5.0 11.4 5.4 11.2 13.0 9.1 4.4 3.9 4.2 14 24 16 72 16 14 26 16 70 16 14 24 16 36 8 7 13 8 34 8 7 11 8 6 12 2 36 8 7 13 8 28 Min Value 5 5 1 5 9 5 20 11 5 7 7 9 5 1 10 1 32 8 0 0 2 0 5 73 83 59 4 7 4 35 9 65 Max Value 74 65 32 83 79 83 77 82 121 121 107 104 78 99 99 96 91 97 87 80 87 82 37 91 109 69 81 77 81 76 82 101 Lower Upper Confidence 95% EB 95% EB Code 11 37 8 44 34 39 51 22 39 26 22 55 15 49 45 22 61 6 29 21 0 36 7 68 81 42 53 17 54 58 69 63 50 56 65 70 77 35 71 92 93 83 60 51 74 63 77 28 93 105 A A A A A A A A A A A A A A A A A A A A A A A C C C A A A A A C Derv. Code A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A Source Code 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Statistical Comments 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 4 NDB No. No. of Studies 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2 2

Page 12 References

Carbonated, cola, PEPSI, Northeast Carbonated, cola, PEPSI, South Carbonated, cola, PEPSI, West Carbonated, cola, COCA-COLA, all regions Carbonated, cola, COCA-COLA, Mid-West Carbonated, cola, COCA-COLA, Northeast Carbonated, cola, COCA-COLA, South Carbonated, cola, COCA-COLA, West Carbonated, cola, DIET PEPSI, all regions Carbonated, cola, DIET PEPSI, Mid-West Carbonated, cola, DIET PEPSI, Northeast Carbonated, cola, DIET PEPSI, South Carbonated, cola, DIET PEPSI, West Carbonated, cola, DIET COKE, all regions Carbonated, cola, DIET COKE, Mid-West Carbonated, cola, DIET COKE, Northeast Carbonated, cola, DIET COKE, South Carbonated, cola, DIET COKE, West Carbonated, cola, PEPSI ONE, all regions Carbonated, cola, PEPSI ONE, Mid-West Carbonated, cola, PEPSI ONE, Northeast Carbonated, cola, PEPSI ONE, South Carbonated, cola, PEPSI ONE, West Carbonated, ginger ale Carbonated, grape soda Carbonated, lemon-lime, fast food type, without ice Carbonated, lemon-lime, SPRITE, all regions Carbonated, lemon-lime, SPRITE, Mid-West Carbonated, lemon-lime, SPRITE, Northeast Carbonated, lemon-lime, SPRITE, South Carbonated, lemon-lime, SPRITE, West Carbonated, orange soda

97513 97514 97515 97516 97517 97518 97519 97520 97521 97522 97523 97524 97525 97526 97527 97528 97529 97530 97531 97532 97533 97534 97535 14136 14142 97536 14145 97537 97538 97539 97540 14150

4 2 3 2 3 2 3 2 3 2 3 2 3 4

64 48 4.0 47 8.2 48 11.8 59 3.6 29 8.9 84 3.6

39 27 19 52 8 76

56 66 77 67 50 92

1 1 1 1 1 3

Carbonated, root beer Carbonated, water, fruit-flavored Chocolate-flavor beverage, mix for milk, powder Coffee, brewed Cranberry juice cocktail and blends, light, ready-to-drink Fruit drink, CAPRI-SUN, ready-to-drink Fruit drink, HAWAIIAN PUNCH, ready-to-drink Fruit drink, HI-C, ready-to-drink Fruit drink, MINUTE MAID punch, ready-to-drink Fruit drink, other brands, ready-to-drink Fruit flavored drinks, prepared from powder Fruit flavored drinks, KOOL-AID, ready-to-drink Fruit flavored drink, SUNNY DELIGHT, ready-to-drink Fruit juice drink, apple, ready-to-drink

83 16.6 105 4.5 5 91 70 10.1 71 2.5 44 10.1 22 2.0 17 2.0 54 5.4 42 17.3 43 9.8 68 104 2.5

8 8 2 3 11 129 15 58 9 30 10 18 11 1

6 89

122 121

40 94

125 115

C C D B C A B A C B C B C D

A A A A A A A A A A A A A A

1 1 1 1 1 1 1 1 1 1 1 1 1 1

4 4

81 13 12 4 4 8 10 2 3 56

110 102 110 98 76 27 108 93 103 83

48 66 23 18 13 43 0 22 63

93 76 66 26 22 65 90 63 74

2 3 4 2 3 4 1 2 3 4 4 4 4 4

14157 97541 14175 14557 14209 97542 14272 97543 97544 97545 14264 14541 14178 14276 14435 97546

1 1 1 1 1 1 1 1 1 1 1 1 1 1

NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP Schultz 1976 Taves 1983 Schultz 1976 Stannard 1991 NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP Featherstone 1988 Heilman 1999 Schultz 1976 Schultz 1976 Levy 1992-2003 Kingman 1984 NFNAP # Levy 1992-2003 NFNAP Levy 1992-2003 NFNAP Levy 1992-2003 Levy 1992-2003 Featherstone 1988 Levy 1992-2003 Levy 1992-2003 Stannard 1991

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 49 7.5 8 Min Value 22 Max Value 80 Lower Upper Confidence 95% EB 95% EB Code 31 67 C Derv. Code A Source Code 1 Statistical Comments 4 NDB No. No. of Studies 1

Page 13 References

Fruit juice drink, blends (not cranberry), ready-to-drink

Fruit juice drink, FIVE ALIVE, ready-to-drink Fruit juice drink, grape, ready-to-drink Fruit juice drink, orange, ready-to-drink Lemonade, ready to drink Tea, brewed, microwave, all Tea, brewed, microwave, Mid-West Tea, brewed, microwave, Northeast Tea, brewed, microwave, South Tea, brewed, microwave, West Tea, brewed, decaffeinated, all Tea, brewed, decaffeinated, Mid-West Tea, brewed, decaffeinated, Northeast Tea, brewed, decaffeinated, South Tea, brewed, decaffeinated, West Tea, brewed, regular, all Tea, brewed, regular, Mid-West Tea, brewed, regular, Northeast Tea, brewed, regular, South Tea, brewed, regular, West Tea, iced, ARIZONA, ready-to-drink Tea, iced, COOL NESTEA Natural Lemon, ready-to-drink Tea, iced, LIPTON BRISK Lemon, ready-to-drink Tea, instant, powder, unsweetened Tea, instant, powder, unsweetened, prepared with tap water Tea, instant, powder, with lemon and sugar Tea, instant, powder, with lemon and sugar, prepared with tap water Thirst quencher (sport drink), GATORADE, ready-to-drink Thirst quencher (sport drink), POWERADE, ready-to-drink Water, bottled, AQUAFINA Water, bottled, CALISTOGA Water, bottled, CRYSTAL GEYSER Water, bottled, DANNON Water, bottled, DANNON FLUORIDE TO GO Water, bottled, DASANI Water, bottled, EVIAN Water, bottled, NAYA Water, bottled, PERRIER Water, bottled, POLAND SPRINGS Water, bottled, PROPEL FITNESS WATER Water, bottled, SARATOGA Water, bottled, VERYFINE FRUIT2O Water Water, bottled, VOLVIC Water, bottled, store brand Water, frozen (ice) Waters, tap, all regions, all (includes municipal and well) Waters, tap, all regions, municipal $ Waters, tap, all regions, well Waters, tap, Mid-West, all (includes municipal and well)

8 0.3 32 21.2 55 25 322 319 309 322 310 269 293 279 264 247 373 393 357 381 355 123 90 72 89772 335 584 116 34 62 5 7 24 11 78 7 10 14 31 10 2 20 6 34 16 11 71 81 26 88 7.5 4.9 10.1 13.0 4.9 10.4 8.0 17.2 15.9 11.5 19.7 6.2 16.8 13.9 7.2 14.1 6.3 3.5 4.8

3 3 2 13 36 8 7 13 8 33 7 7 11 8 63 13 14 23 13 21 31 63 1 1

8 9 19 3 260 272 264 260 260 159 220 237 217 159 257 312 294 324 257 84 62 38

9 74 90 80 383 358 374 383 354 355 355 342 331 312 533 533 466 445 466 191 133 207

7 0

10 123

C C C B A B B A B A B B B B A A A A A A A A C C

A A A A A A A A A A A A A A A A A A A A A A A RPA A RPA A A A A A A A A A A A A A A A A A A A A A A

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 6 1 6 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

4 4 4 4 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3 2 3

14122 14327 14334 14341 97547 14282 42270 97548 97549 97550 97551 97552 97553 14352 97554 97555 97556 97557 14355 97558 97559 97560 97561 97562 14137 97563 14366 14367 14370 14371 14382 14382 97564 97565 14556 97566 97567 97568 97569 97570 14384 14385 97571 97572 97573 97574 97575 97576 97577 14429 97578 97579

Levy 1992-2003

1 1 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

8 312 295 277 312 285 253 251 240 239 200 360 357 327 366 324 110 83 63

41 332 343 340 332 335 286 335 318 290 293 385 430 387 396 386 136 97 82

Levy 1992-2003 Levy 1992-2003 Levy 1992-2003 Stannard 1991 Levy 1992-2003 NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP # NFNAP NFNAP NFNAP NFNAP NFNAP

0.6

1.3 1.2 0.6

2.8 2.9 4.8 5.1

1 1 16 2 4 12 1 20 16 4 1 1 2 1 2 1 11 3 288 238 50 68

5 2 7

20 19 15

8 4 9

14 9 12

A D D A A A D D D D D C B A A A A

2 3

2 3 2 3 2 3

1 2 1 4

193 193 162 167

66 75 17 78

77 86 36 98

2 3 1 2 3 1 2 3 1 2 3 1 2 3

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP Stannard 1990 Stannard 1990 NFNAP Stannard 1990 NFNAP Stannard 1990 NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 99 4.6 53 12.2 69 7.5 74 7.7 9 3.0 76 4.6 93 4.0 10 1.6 47 4.8 51 5.5 24 4.3 17 3.3 52 16 56 52 4 100 80 20 64 54 10 15 Min Value 4 5 2 2 4 1 9 1 3 3 5 8 Max Value 167 162 193 193 17 191 191 30 135 135 48 22 Lower Upper Confidence 95% EB 95% EB Code 89 27 54 58 4 67 85 6 38 40 14 6 108 79 84 89 17 86 101 13 57 62 34 27 A A A A B A A A A A B C Derv. Code A A A A A A A A A A A A Source Code 1 1 1 1 1 1 1 1 1 1 1 1 Statistical Comments 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 2 3 1 2 3 1 2 3 1 2 3 1 2 3 4 NDB No. No. of Studies 1 1 1 1 1 1 1 1 1 1 1 3

Page 14 References

Waters, tap, Mid-West, municipal Waters, tap, Mid-West, well Waters, tap, Northeast, all (includes municipal and well) Waters, tap, Northeast, municipal Waters, tap, Northeast, well Waters, tap, South, all (includes municipal and well) Waters, tap, South, municipal Waters, tap, South, well Waters, tap, West, all (includes municipal and well) Waters, tap, West, municipal Waters, tap, West, well Breakfast cereals: Corn flakes

97580 97581 97582 97583 97584 97585 97586 97587 97588 97589 97590 08020 08022 08076 08246 08269 08113 08173 08220 08275 08284 08091 08161 08121 08180 97591 08013 97592

NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP NFNAP Kingman 1984 Ophaug 1983-1987 Taves 1983

Farina, enriched, cooked Granola, with raisins

51 22.8 33

19 9

134

109

C C

A A

1 1

2 1

Featherstone 1988 # Ophaug 1983-1987 * Ophaug 1983-1987

Grits, cooked

56 18.2

21

113

12

101

Oatmeal, cooked

72 27.5

21

201

139

Oatmeal, instant, flavored, prepared Oat rings Presweetened, ready-to-eat

50 10.4 50 4.5 24 6.1

9 11 17

16 45 8

88 54 46

26 0 7

74 107 41

C C C

A A A

1 1 1

4 4 4

1 2 3

Raisin bran

65 16.4

13

34

91

133

Rice, ready-to-eat

17

0.9

15

14

18

14

19

Rice and corn, lightly sweetened, ready-to-eat Wheat, ready-to-eat

31 27

8.0

2 17

31 8

32 53

50

D C

A A

1 1

4 4

08026 08060 08061 08015 08025 08065 08066 08156 08348 08378 08259 08089 08147 08148 08157 08379 08384

Featherstone 1988 Ophaug 1983-1987 Taves 1983 # Featherstone 1988 Ophaug 1983-1987 Taves 1983 # Jackson 2002 # Kingman 1984 Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 Taves 1983

# * # *

1 3

Jackson 2002 Kingman 1984 Ophaug 1983-1987 Taves 1983

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code Derv. Code Source Code Statistical Comments NDB No. No. of Studies

Page 15 References

Cereal grains and pastas: Macaroni and spaghetti, cooked Macaroni and spaghetti, uncooked Noodles, egg, cooked Rice, cooked

7 18 6.0

9 6 9 21

7 6

7 25 0 44

C C C C

A A A A

1 1 1 1

4 4 4 4

6 41 12.8

79

10

72

20100 20121 20099 20120 20110 20045

1 1 1 3

Ophaug 1983-1987 * Kingman 1984 Ophaug 1983-1987 * Featherstone 1988 # Ophaug 1983-1987 * Taves 1983 # Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 Ophaug 1983-1987

Dairy and egg products: Butter

0.7

19

Buttermilk Cheese, American, processed

4 35

9 9

C C

A A

1 1

Cheese, cheddar

35

Cheese, cottage

32

9.4

21

82

55

Cream, fluid, half and half

Cream substitute, powdered Egg, cooked

112 5

0.7

9 63

12

C C

A A

1 1

4 4

Egg, raw Milk, chocolate

1 5

0.8

2 11

15

D C

A A

1 1

Milk, evaporated

1.1

19

12

11

Milk, 1% Milk, 2% Milk, skim

3 3 3

0.4 0.4 0.1

4 4 5

2 3 3

4 5 3

1 2 3

4 5 3

B B C

A A A

1 1 1

2 3 2 3 2 3

01001 01002 01145 01088 01176 01042 01046 01048 01147 01149 01150 01009 01168 01169 01012 01013 01014 01015 01016 01049 01050 01051 01052 01053 01054 01199 01069 01128 01129 01130 01131 01132 01123 01102 01103 01104 01096 01097 01153 01177 01182 01079 01085

1 1

NFNAP

Featherstone 1988 Ophaug 1983-1987 Taves 1983

Ophaug 1983-1987

1 3

Ophaug 1983-1987 Featherstone 1988 Ophaug 1983-1987 Taves 1983

1 2

Kingman 1984 Kingman 1984 Ophaug 1983-1987 Featherstone 1988 Ophaug 1983-1987

1 1 1

NFNAP NFNAP NFNAP

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 9 9 Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code C Derv. Code A Source Code 1 Statistical Comments 4 NDB No. No. of Studies 1

Page 16 References

Yogurt, fruit, strawberry

Yogurt, plain, low-fat

12

12

12

01120 01121 01122 01116 01117 01118 01119 01184 01187 21229 21127 97593 97594 21238 21202 21224 14347 21123 04025 04026 04610 04128 04018 97595 04518 15141 97596 15027 15152 15150 15121 5184 15119 15124 15183 15185 3 3 3 3 09400 09400 09400 09400 09003 09020 09037 09040 09181 09070

Ophaug 1983-1987

Ophaug 1983-1987

Fast foods: Chicken McNUGGETS, McDONALD'S Coleslaw Dessert, DAIRY QUEEN, BLIZZARD Dessert, WENDY'S, FROSTY French fries, McDONALD'S Hamburger on roll, quarter pound patty, with condiments Pizza Shake Steak and cheese sandwich Fats and oils: Mayonnaise Margarine Margarine-like spread Salad dressing, mayonnaise type Salad dressings Vegetable oil, corn Finfish and shellfish products: Crab, canned Fish, cooked (includes broiled and fried) Fish sticks, baked Shrimp, canned Shrimp, fried Tuna, light, canned in water Tuna, canned in oil, drained 9 5 25 4 27 1 210 18 134 201 166 19 31 3.6 9.1 0.4 5.9 9 11 6 4 15 9 1 4 9 1 9 1 9 2 5 3 16 9 62 4 44 0 1 0 8 51 48 9 46 C C C C C C C D C C C C C A A A A A A A A A A A A A 1 1 1 1 1 1 1 1 1 1 1 1 1 4 4 4 4 4 4 1 2 1 1 2 1 1 1 1 1 1 1 1 Ophaug 1983-1987 Ophaug 1983-1987 Taves 1983 Jackson 2002 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 NFNAP Taves 1983 Ophaug 1983-1987 NFNAP Ophaug 1983-1987 NFNAP Ophaug 1983-1987 16 11 13 19 115 28 31 14 37 1.4 0.9 2 4 6 2 2 9 11 9 1 14 8 10 19 38 20 18 14 16 19 193 47 6 10 15 15 D D C D D C C C D A A A A A A A A A 1 1 1 1 1 1 1 1 1 4 4 4 4 4 4 1 1 1 1 1 1 2 1 1 Jackson 2002 Jackson 2002 Jackson 2002 Jackson 2002 Jackson 2002 Ophaug 1983-1987 Adair 1991 Ophaug 1983-1987 Ophaug 1983-1987 Adair 1991

8.1

66

2.9

15

21

54

Fruits and fruit products: Apple juice, DOLE, ready-to-drink Apple juice, JUICY JUICE, ready-to-drink Apple juice, MINUTE MAID, ready-to-drink Apple juice, MOTT'S, ready-to-drink Apple, raw, with peel Applesauce, sweetened Avocado, raw Bananas, raw Cantaloupe, raw Cherries, sweet, raw

58 48 28 28 3 5 7 2 1 2

6.9 6.5 2.8 3.3 0.7

22 30 32 28 1 19 9 1 9 9

15 9 8 8 3

127 145 81 60 8

43 34 22 22 3

72 61 33 35 7

A A A A C C C C C C

A A A A A A A A A A

1 1 1 1 1 1 1 1 1 1

2 2 2 2 4

1 1 1 1 1 2 1 1 1 1

NFNAP NFNAP NFNAP NFNAP NFNAP Featherstone 1988 Ophaug 1983-1987 Ophaug 1983-1987 NFNAP Ophaug 1983-1987 Ophaug 1983-1987

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 2 9 2 12 Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code D C Derv. Code A A Source Code 1 1 Statistical Comments NDB No. No. of Studies 1 3

Page 17 References

Cranberry sauce Fruit cocktail, canned

3.0

15

22

09081 09351

Grapefruit, raw Grapefruit juice Grape juice blend (apple and grape), JUICY JUICE, ready-to-drink Grape juice blend (apple, grape and pear), MINUTE MAID, readyto-drink Grape juice blend (apple and grape), MOTT'S, ready-to-drink Grape juice, WELCH'S, ready-to-drink Grape juice, white Grapes, raw Nectar, fruit

1 45 102 43

5.9 8.9 4.4

9 40 27 25 18 20 12 10 11

1 53 10 10 50 139 27 5

115 184 100 60 95 287 71 26

33 84 34 20 65 16 0 7

57 121 52 33 79 392 329 17

C B A A A A C C C

A A A A A A A A A

1 1 1 1 1 1 1 1 1

4 2 3 2 3 2 3 2 3 4 4 4

09111 09123 97597 97598 97599 09135 97600 09132 09403 09407 09408 09214 09215 09207 09207 09241 09370

1 2 1 1 1 1 2 2 1

Taves 1983 Adair 1991 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 Levy 1992-2003 Taves 1983 NFNAP NFNAP NFNAP NFNAP Kiritsy 1996 Stannard 1991 Adair 1991 Ophaug 1983-1987 Levy 1992-2003

27 3.2 72 3.4 204 45.7 49 22.0 12 2.3

Orange, juice, frozen, concentrate Orange, juice, frozen, concentrate, prepared with tap water Orange juice, DEAN, ready-to-drink Orange juice, MINUTE MAID, ready-to-drink Peaches, canned

20 58 52 31 7

1 9.8 2.8 0.4 22 51 28 4 3 4 145 72 8 32 26 6 72 37 8

C A A C

A RPI A A A

1 6 1 1 1

1 1 1 5

NFNAP NFNAP NFNAP Adair 1991 Featherstone 1988 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 Adair 1991 Featherstone 1988 Ophaug 1983-1987 Adair 1991 Featherstone 1988 Ophaug 1983-1987 Ophaug 1983-1987 Adair 1991 Featherstone 1988 Levy 1992-2003 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Kiritsy 1996 Ophaug 1983-1987 Stannard 1991 NFNAP Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987

1 2 3 1 2 3 4

Peaches, raw Pears, raw

4 2

0.2

9 20

C C

A A

1 1

4 4

09236 09252

1 3

Pears, canned

1.3

20

11

11

09257 09374 09268 09409

Pineapple, canned, juice pack Pinapple juice, canned

2 6

1.4

9 24

15

C B

A A

1 1

4 4

1 4

Plums, dried (prunes), uncooked Plums, purple, raw Prune juice

4 2 60 23.5

9 9 21

17

115

135

C C C

A A A

1 1 1

4 4 4

09291 09279 09294

1 1 3

Raisins Strawberries, raw Watermelon, raw Lamb, veal and game: Lamb chop, pan cooked with added fat Veal cutlet, breaded, pan cooked with added fat Veal, liver, pan cooked with added fat

234 4 1 32 21 15.1 5

1 9 9 9 11 9

C C C C C C

A A A A A A

1 1 1 1 1 1

4 4

09298 09316 09326 17227 17096 17204

1 1 1 1 2 1

36

212

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code Derv. Code Source Code Statistical Comments NDB No. No. of Studies

Page 18 References

Legumes and legume products: Beans, baked, canned, with pork Beans, mature, boiled

54 13.0 2 0.3

11 36

41 2

67 3

0 1

219 3

C C

A A

1 1

4 4

16009 16032 16043 16072 16038 16363 16098 16090 22905 97601 22906 97602 22904 97603 97604 97605

2 1

Kingman 1984 Ophaug 1983-1987 Ophaug 1983-1987 *

Cowpeas common (blackeyes), boiled Peanut butter, creamy Peanuts, dry roasted, salted Meals, entrees and sidedishes: Beef stew Casserole, beef, tomato and pasta Chicken potpie Chicken and noodle casserole, homemade Chili con carni, beef and beans, canned Frozen meal, fried chicken, mashed potatoes, cornbread, and/or vegetable Lasagna, homemade Macaroni and cheese, prepared from mix

3 3 16 57 67 75 16 45 48 18 33 3.7

9 1 9 10 2 9 9 9 9 9 23 47 68 46 67

C C C D D C C C C C C

A A A A A A A A A A A

1 1 1 1 1 1 1 1 1 1 1

4 4 4 4

1 1 1 1 1 1 1 1 1 1 3

Ophaug 1983-1987 * NFNAP Ophaug 1983-1987 Featherstone 1988 Taves 1983 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Featherstone 1988 Ophaug 1983-1987 Taves 1983 Adair 1991 Featherstone 1988 Ophaug 1983-1987 Featherstone 1988 Ophaug 1983-1987 Featherstone 1988 Ophaug 1983-1987 Taves 1983 Jackson 2002 Taves 1983 Adair 1991 Ophaug 1983-1987 Ophaug 1983-1987 Taves 1983 Kingman 1984 Kingman 1984 Ophaug 1983-1987 Taves 1983 Jackson 2002 Ophaug 1983-1987

16

16

5.8

11

51

18

47

4 4

Mashed potato and gravy Meatloaf Spaghetti, with meat sauce Spaghetti, with sauce, no meat, canned

84 30 38 24

3.4 9.3 6.7

1 19 19 21

18 10 5

40 76 59

21 14 8

38 62 40

D C C C

A A A A

1 1 1 1

4 4 4 4

97606 97607 22401 22914

1 2 2 3

Ravioli, CHEF BOYARDEE, beef, with meat sauce, canned Turkey, broccoli, cheese bake Turkey potpie Nut and seed products: Pecans, packaged, unsalted Pork products: Bacon, cooked Bacon, raw Ham, cured, baked

13 28 166 10 22 4 20 6.9

2 2 1 9 11 2 16

12

15

D D D C

A A A A A A A

1 1 1 1 1 1 1

4 4

22515 97608 22528 12142 10124 10123 10151

1 1 1 1 2 1 3

4 4

15

29

110

C D C

6.0

30

39

Pork, chop, baked Pork, chop, pan cooked, with added fat

38 129

2 9

19

57

D C

A A

1 1

Pork, roast, cooked

42

0.6

11

42

43

35

50

97609 10178 10179 10180 10186 10197 10188

1 1

Taves 1983 Ophaug 1983-1987

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code Derv. Code Source Code Statistical Comments NDB No. No. of Studies

Page 19 References

Poultry products: Chicken, cooked (includes fried and roasted) Turkey, roast

15 21

2.3

36 2

25

10

20

C D

A A

1 1

97610 05166 05200 05232 05256

2 1

Featherstone 1988 Ophaug 1983-1987 Taves 1983

Sausages and luncheon meats: Bologna

29

4.0

11

25

33

80

Ham and cheese loaf Hot dogs, beef Sausage, pork Sausage (includes salami, not hard) Snacks: Chips, corn and tortilla Popcorn, oil popped Potato chip Potato chip, baked Soups, sauces, and gravies: Sauce, cheese Sauce, spaghetti, canned Sauce, tartar Sauce, white Gravy, beef Gravy, brown, prepared from mix Soup, beef bouillon, canned, reconstituted Soup, chicken broth Soup, chicken noodle, canned, reconstituted Soup, clam chowder Soup, corn chowder Soup, minestrone Soup, pea Soup, tomato, canned reconstituted, with milk Soup, vegetable beef, canned, reconstituted Spices and herbs: Pepper, black Salt, iodized

36 48 18 41 10.2

2 1 9 11

34 18 31

38 18 51

170

D C C C

A A A A

1 1 1 1

4 4 4

07007 07008 07960 07937 07959 07952 07010 07011 07032 07022 07064 97611

Kingman 1984 Ophaug 1983-1987

1 1 1 2

Jackson 2002 NFNAP Ophaug 1983-1987 Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Jackson 2002 Jackson 2002 Kingman 1984 Jackson 2002 Taves 1983 Ophaug 1983-1987 NFNAP Featherstone 1988 Ophaug 1983-1987 Ophaug 1983-1987 NFNAP Featherstone 1988 Ophaug 1983-1987 Taves 1983 Adair 1991 Taves 1983 Taves 1983 Featherstone 1988 Featherstone 1988 Ophaug 1983-1987 Taves 1983 NFNAP

50 6

4.7 2.3

13 11 7 4 2 2 2 9 1 19 9 1 19 2 1 2 4 10 19

43 4 30 60

59 9 86 131

30 0 47 56

70 35 82 155

C C C D D D D C C C C C C D D D D D C

A A A A A A A A A A A A A A A A A A A

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

4 4 4 4

19056 19035 19411 42283 06930 06931 97612 06166 06116 97613 97614 06413 06419 97615 06725 97616 97617 06359 06741

2 2 1 1 1 1 1 1 1 2 1 1 2 1 1 1 1 1 2

65 7.1 106 15.5 29 37 30 4 99 57 20.9 29 61 35

16

58

4 4 4 4 4 4 4 4 4

10

120

111

# * * # *

7.0

14

55

17

53

36 132 86 76 7 0.8 43 12.3

4 12

8 89

4 11

9 74

4 4

# *

34 2

8 1

C C

A A

1 1

02030 02047

1 1

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code Derv. Code Source Code Statistical Comments NDB No. No. of Studies

Page 20 References

Sweets: Candies, caramels Candies, milk chocolate Candies, M&M MARS, "M&M's" Milk Chocolate Candies Candies, REESE'S Peanut Butter Cups Candies, M&M MARS, SNICKERS Bar Gum Frozen novelties, ice type, regular, all flavors Frozen novelties, ice type, sugar free, all flavors Frozen novelties, juice type Frozen novelties, ice cream sandwich 27 5 17 9 36 5 74 11.1 89 77 27 1.7 9 9 2 2 2 2 3 3 1 9 C C D D D D C C C A A A A A A 1 1 1 1 1 1 19074 19120 19141 19150 19155 19163 19283 19717 43514 43346 19887 19888 19889 42186 42187 19173 1 1 1 1 1 1 1 1 1 1 Ophaug 1983-1987 Ophaug 1983-1987 Jackson 2002 Jackson 2002 Jackson 2002 Kingman 1984 NFNAP NFNAP NFNAP Ophaug 1983-1987

15 7 27 57 86

20 11 46 95 91 26 82 122 96

4 4 4 4

A A

1 1

2 3 4

Frozen yogurts, chocolate Frozen yogurts, vanilla Gelatin desserts, strawberry, prepared

40 26 69 14.3

1 1 24

18

137

36

102

D D C

A A A

1 1 1

1 1 4

Honey, bottled Jam, strawberry Jellies Ice creams, chocolate Ice creams, vanilla Bread pudding Puddings, instant, prepared with whole milk

7 19 73 23 15 74 22

8.7 2.6 1.1 7.7

9 2 13 3 4 2 23

64 19 14 4

90 28 19 65

35 12 12 4

110 34 19 40

C D C B B D C

A A A A A A A

1 1 1 1 1 1 1

4 4 2 3 2 3 4

19296 19297 19300 19270 19095 19167 19185 19203 19319 19331 19335 19129

1 1 2 1 1 1 3

Jackson 2002 Jackson 2002 Adair 1991 # Featherstone 1988 # Ophaug 1983-1987 * Taves 1983 # Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 NFNAP NFNAP Taves 1983 Featherstone 1988 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 Taves 1983 Kingman 1984 Ophaug 1983-1987 Ophaug 1983-1987 * Taves 1983 # Featherstone 1988 # Kingman 1984 % Ophaug 1893 - 1987 * Taves 1983 # Ophaug 1983-1987 * Taves 1983 # Ophaug 1983-1987 * Ophaug 1983-1987 * Taves 1983 # Featherstone 1988 Kingman 1984 Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 *

Sugar, granulated Syrup, pancake Vegetables and vegetable products: Asparagus, cooked Beans, snap (includes cooked, canned, frozen)

0.5

15 11

1 28

2 60

0 0

7 247

C C

A A

1 1

4 4

2 2

44 16.0

22 18.0 19 6.6

13 36

4 4

40 62

0 4

250 34

C D

A A

1 1

4 4

11012 11052

2 4

Beets, canned Broccoli, boiled Cabbage, boiled Carrots, cooked Carrots, raw

26 4 1 47 3

0.3

11 9 9 2 21

26 4

27 4

22

30

C C C D C

A A A A A

1 1 1 1 1

4 4 4 4

0.5

11082 11084 11091 11110 11125 11124

2 1 1 1 3

Catsup

12

4.7

15

25

27

11935

Cauliflower, boiled

11135

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 4 10 27 15 12.2 18 28 1 5 0.7 4.2 9 9 9 6 9 9 11 14 1 0 2 13 0 0 10 23 1 39 0 67 Min Value Max Value Lower Upper Confidence 95% EB 95% EB Code C C C C C C C C Derv. Code A A A A A A A A Source Code 1 1 1 1 1 1 1 1 Statistical Comments NDB No. No. of Studies 1 1 1 1 1 1 2 3

Page 21 References

Celery, raw Coleslaw Collard greens, boiled Corn, frozen, kernels cut off cob, unprepared Corn, canned Corn, cream style, canned Cucumber, raw Lettuce

4 4 4 4 4

11143 11159 97618 11178 11910 11170 11903 11174 11906 11205 11206 97619

Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 * Kingman 1984 Ophaug 1983-1987 Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987 * Featherstone 1988 #

Lima beans, immature seeds, frozen, boiled Mixed vegetables, canned

7 37

6.5

9 10

24

57

19

55

C C

A A

1 1

4 4

Mushrooms, canned Onion rings, breaded, fried, frozen, heated Onions, raw Peas, green (includes cooked and canned)

10 55 1 29

0.1 5.0

9 9 12 36

1 8

1 57

0 18

2 40

C C C C

A A A A

1 1 1 1

4 4 4

11038 11579 11581 43312 11262 11295 11282 97620

1 1

1 1 2 5

Peppers, sweet, green, raw Pickles, cucumber, dill Potatoes, boiled Potatoes, french fried, frozen, heated

2 24 20.3 49 26

9 12 2 21

44

281

C C D C

A A A A

1 1 1 1

4 4

11333 11937 11365 11403 11407 11838 11840 11390 11371

1 2 1 3

4.1

41

16

35

Ophaug 1983-1987 Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Adair 1991 # Featherstone 1988 # Kingman 1984 % Ophaug 1983-1987 * Taves 1983 # Ophaug 1983-1987 Kingman 1984 Ophaug 1983-1987 Taves 1983 # Adair 1991 Featherstone 1988 Ophaug 1983-1987 Taves 1983 Featherstone 1988 Ophaug 1983-1987 Taves 1983 Jackson 2002 NFNAP Featherstone 1988 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 Ophaug 1983-1987 * Taves 1983 # Ophaug 1983-1987 * Taves 1983 # Ophaug 1983-1987 Taves 1983 Ophaug 1983-1987

Potatoes, hashed brown Potatoes, mashed

44 39 11.0

2 23

84

12

66

D C

A A

1 1

1 3

Potatoes, puffs, frozen, prepared Potatoes, russet, baked Potatoes, scalloped Radishes, raw Sauerkraut, canned Spinach, cooked Squash, cooked (includes summer and winter) Sweet potatoes Sweet potatoes, candied, home prepared

6 45 31 10.1 6 7 38 16.3 2 14 8 0.0 7.0

2 1 19 9 9 20 20 11 9

6 4

6 62 6 57

D C C C C C C C C

A A A A A A A A A

1 1 1 1 1 1 1 1 1

4 4 4 4 4 4

20 2 7

70 2 21

0 2 0

108 2 102

11399 11356 11372 11844 11429 11439 11458 97621 97622 11659

1 1 2 1 1 2 2 2 1

USDA National Fluoride Database Food Group Item Mean Std Num mcg/100g ** Error datapts 6 1.9 3 Min Value 3 Max Value 9 Lower Upper Confidence 95% EB 95% EB Code 0 14 D Derv. Code A Source Code 1 Statistical Comments 4 NDB No. No. of Studies 1

Page 22 References

Tomatoes, canned

Tomatoes, raw Tomato juice, canned Tomato sauce, canned Tossed salad **mcg/100g = ppm * 100 (beverages corrected for specific gravity) $ Municipal water is not well water. * Cooked in deionized water. # Cooked/brewed in tap water. % Unprepared.

2 7 35 5

3.1

1 11 1 2

10

46

C C C D

A A A A

1 1 1 1

11531 11535 11885 11529 11540 11549 97623

Jackson 2002

1 2 1 1

NFNAP Ophaug 1983-1987 Taves 1983 NFNAP Adair 1991