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Influence of Type and Level of Dietary Protein on Fluoride Bioavailability in the Rat^1,2,

Department of Foods and Nutrition, College of Home Economics, Oregon State University, Corvallis, OR 97331

A factorial experiment was conducted with weanling rats fed a purified diet to determine the influence of dietary protein type (casein or lactalbumin) and level (12) or 360 g/kg) on fluoride bioavailability (2 or 10 mg/kg as NaF). Although total food intake during the 4-wk study was similar for all eight treatment groups, rats fed the high protein-containing diets gained significantly (P < 0.001) more weight than did rats fed the low protein-containing diets. Rats fed high protein diets absorbed significantly (P < 0.001) more fluoride than rats fed low protein diets at either fluoride level regardless of protein type. The fraction of absorbed fluoride that was actually retained, however, was significantly (P < 0.001) reduced by high protein at either fluoride level regardless of protein type. This depressive effect of high dietary protein on retained fluoride was reflected in femur fluoride concentration. Our results suggest that food fluoride, such as that originating from preparation of foods with fluoridated water, will be less bioavailable for an individual ingesting a high protein diet than for an individual fed a low protein diet.

KEY WORDS: • fluoride • protein • bioavailability

¹ Presented in part at the 71st Annual Meeting of the Federation of American Societies for Experimental Biology, Washington, DC [Boyde, C. D. & Cerklewski, F. L. (1987) Influence of type and level of dietary protein on fluoride bioavailability in the rat. Fed. Proc. 46: 755 (abs. 2559)].

² Research supported by the National Institute of Dental Research (DE 05628) and the Oregon Agricultural Experiment Station, Technical Paper No. 8311.

³ To whom correspondence should be addressed.

Manuscript received 16 March 1987. Revision accepted 1 September 1987.

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