Fluoride Exposure and Toxicity in Environmental and Dietary Contexts

Fluoride is a naturally occurring anion found in soil, water and certain foods. At low concentrations it contributes to the prevention of dental caries by promoting enamel remineralisation; at higher concentrations, chronic exposure may induce dental and skeletal fluorosis alongside potential neuroendocrine and renal disturbances. Environmental sources include groundwater in volcanic or granitic regions, industrial emissions and agrochemical residues, while dietary sources encompass drinking water, tea, soft drinks, coffee and various foodstuffs that bioaccumulate fluoride. The mobility and bioavailability of fluoride depend on pH, temperature and matrix composition, defining local exposure profiles. Advances in analytical methods, such as ion-selective potentiometry and spectrophotometry, have enhanced detection limits and supported large-scale monitoring. Public health strategies must balance the oral health benefits of fluoridation against the risk of overexposure, with particular attention to vulnerable groups such as children, pregnant women and communities reliant on high-fluoride supplies.

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Fluoride Exposure and Toxicity in Environmental and Dietary Contexts publication trend

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Technical terms

Fluorosis: A condition resulting from excessive fluoride intake, characterised by opacities in dental enamel (dental fluorosis) and alterations in bone structure (skeletal fluorosis).

Upper Intake Level (UL): The highest daily intake of fluoride judged to pose no appreciable risk of adverse health effects in the general population.

Ion-selective potentiometry: An analytical technique that employs electrodes selective for fluoride ions to quantify fluoride concentrations in aqueous samples with high sensitivity and specificity.

References

1. Fluoride Levels in Supply Water from the Canary Islands Region. Foods (2023).
2. Potentiometric analysis of fluoride in commonly consumed beverages: Method development, evaluation, and risk assessment. Journal of Food Composition and Analysis (2025).
3. Spectrophotometric Determination of Fluoride in Groundwater Using Resorcin Blue Complexes. American Journal of Analytical Chemistry (2012).
4. Spectroscopic Determination of Fluoride Using Eriochrome Black T (EBT) as a Spectrophotometric Reagent from Groundwater. International Journal of Analytical Chemistry (2021).
5. Soft Drinks as a Dietary Source of Fluoride Exposure. Biological Trace Element Research (2023).
6. Fluoride Risk Assessment of Different Brands of Coffee Commercialized in the Canary Islands. Applied Sciences (2024).