FSAI Publishes Total Diet Study on Dietary Exposure to Fluoride
Monday, 30 April 2018
The Food Safety Authority of Ireland (FSAI) today published a report from its Scientific Committee which evaluates the consumption of fluoride from the Irish diet. Overall, the FSAI’s Total Diet Study 2014-2016: Assessment of Dietary Exposure to Fluoride in Adults & Children in Ireland concludes that, based on scientific evidence, there is no safety concern for children and adults living in Ireland from exposure to fluoride through intake of foods and beverages.
The overall aim of the study was to establish the typical intake of fluoride that the population gets from food and beverages, including tap water. The report’s analysis estimated the level of exposure of different segments of the population to fluoride and from that result then examine if the levels were considered safe or posed any risk to health. Based on the results of this study, the Scientific Committee concludes that there is no scientific basis to suggest any concerns from exposure to fluoride from foods and beverages.
According to Dr Pamela Byrne, CEO, FSAI this is the most comprehensive scientific study of fluoride in food ever undertaken in Ireland. It follows an initial study carried out in 2002, and utilises the most recent food consumption patterns in Ireland and fluoride concentration data in food and beverages.
“This report serves to provide independent and impartial information on the exposure to fluoride through the Irish diet. It is an important piece of research which also takes into account naturally occurring levels of fluoride in food and beverages we consume in our diets in Ireland. I appreciate the time and dedication of our Scientific Committee to this initiative. Our Scientific Committee is a collaboration of some of the best scientific experts in their field in Ireland. They bring independent, impartial and expert scientific acumen to inform and ensure that our work is based on the best science available at a given time. This study reaffirms the FSAI’s and its Scientific Committee’s view that exposure to fluoride from the diet for all population groups in Ireland is not of concern,” she said.
Notes to Editors
The FSAI’s Scientific Committee’s report involved a comprehensive study of 216 food and beverage samples (comprising 2,000 individual foods purchased). In carrying out a Total Diet Study at national level, the most commonly consumed foods in the country are selected, based on available national food consumption data, and the typical or predominant food preparation methods were undertaken and the foodstuffs subsequently analysed to evaluate the food or beverages’ fluoride levels. The selected foods that were examined as part of the study are those typically consumed by the population and consist of a number of sub-samples per sample (for example, a bread sample could contain ten different sub-samples of the particular type of bread selected). The fluoride concentration data was then combined with consumption data to calculate the exposure estimates for the population.
Total Diet Study 2014-2016: Assessment of Dietary Exposure to Fluoride in Adults & Children