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Journal of Nutrition Vol. 100 No. 3 March 1970, pp. 293-299
Copyright © 1970 by American Society for Nutrition
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Biological Availability of the Fluoride of Fish Protein Concentrate in the Rat

I. Zipkin1, Sergio M. Zucas2 and Bruce R. Stillings3

National Institute of Dental Research, National Institutes of Health, Bethesda, Maryland and Bureau of Commercial Fisheries, College Park, Maryland

The purpose of this study is to compare the availability of fluoride of fish protein concentrate (FPC) with that of sodium fluoride added to casein diets in the rat. The FPC in this study was prepared by isopropyl alcohol extraction of red hake (Urophycis chuss) and it contained 84% protein, 276 ppm fluoride, and 13% ash. Three diets contained approximately 20, 50, and 80 ppm fluoride furnished by the incorporation of approximately 10%, 20% and 30% FPC in the diet, and three other diets contained similar amounts of fluoride as sodium fluoride and protein from casein. The 10% casein diet without added fluoride acted as the control. At the end of 28 days, femurs, mandibles, molars and incisors of five animals were analyzed for fluoride. The individual carcasses of the remaining five rats of each group were also analyzed for fluoride. The fluoride in the diets containing 20, 50 and 80 ppm fluoride as FPC was 42 to 52%, 39 to 49% and 25 to 35% as available as similar concentrations of fluoride added to the casein diets in the form of sodium fluoride. No incisor striations were seen in any of the groups.

1 Present address: School of Dentistry, University of California San Francisco Medical Center, San Francisco, California 94122.

2 Present address: Faculdade de Farmacia e Bioquimica, Universidade de São Paulo, São Paulo, Brazil, Caixa Postal 30.786.

3 Bureau of Commercial Fisheries, National Center for Fish Protein Concentrate, College Park, Maryland 20740.

Manuscript received 16 June 1969.




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