Home Current issue Instructions
About us Archives Login 
Editorial board Search articles Contact us
Home Print this page Email this page Users Online: 475
Year : 2015  |  Volume : 4  |  Issue : 3  |  Page : 127-131

Safety evaluation on pH and fluoride content of locally available and packaged milk as a potential factor in dental fluorosis in Jaipur, India

1 Department of Public Health Dentistry, Jaipur Dental College, Jaipur, Rajasthan, India
2 Department of Public Health Dentistry, Government Dental College, Srinagar, Jammu and Kashmir, India
3 Department of Public Health Dentistry, Government Dental College, Jaipur, Rajasthan, India
4 Department of Public Health Dentistry, Panineeya Institute of Dental Sciences & Research Centre, Dilsukhnagar, Hyderabad, India

Correspondence Address:
Asif Yousuf
Department of Public Health Dentistry, Government Dental College, Shireen Bagh, Srinagar - 190 010, Jammu and Kashmir
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/2278-9626.163336

Rights and Permissions

Objective : Milk being the most consumed food in the 1 st years of life and the fluoride exposure through infant foods including milk, during the critical period of tooth development may lead to dental fluorosis. Thus, the aim of the study was to assess and compare the pH using digital pH meter and fluoride content using the spectrophotometric method of locally available and packaged milk in Jaipur. Materials and Methods : Fluoride and pH analysis were carried out among 3 milk groups: (i) Locally available milk (ii) packet milk and (iii) packaged tetra-pack milk. A total of 19 samples were included in the study. Results : The mean fluoride content was found to be 0.017 (±0.003 standard error of mean) with a range of 0.001-0.02. The pH of the milk samples was found to be in the range of 4.46-7.11. Conclusion : In view of the results of the present study, milk consumption has no major impact on total daily dietary fluoride intake, but the pH of the soy-based tetra-pack milk was found to be less than critical pH.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded289    
    Comments [Add]    

Recommend this journal