Factors affecting the bioaccessibility of fluoride from seafood products

• Published in: Food and chemical toxicology 2013-09, Vol.59, p.104-110
• Main Authors: Rocha, R.A., de la Fuente, B., Clemente, M.J., Ruiz, A., Vélez, D., Devesa, V.
• Format: Article
• Language: English
• Subjects: Animals; Bile Acids and Salts - metabolism; Bile salts; Bioaccessibility; bioavailability; Biological and medical sciences; Calcium, Dietary - adverse effects; Calcium, Dietary - metabolism; Cations; child development; dental caries; Digestion; drinking water; Fishes; Fluoride; Fluorides - analysis; Fluorides - chemistry; Fluorides - metabolism; Gastric Mucosa - metabolism; Gastric Mucosa - secretion; gastrointestinal system; Humans; Hydrogen-Ion Concentration; Intestinal Mucosa - metabolism; Intestinal Mucosa - secretion; Iron, Dietary - adverse effects; Iron, Dietary - metabolism; Medical sciences; Metals, Light - adverse effects; Metals, Light - metabolism; Models, Biological; Nutritive Value; oral exposure; Osmolar Concentration; Penaeidae - chemistry; Pepsin; Pepsin A - metabolism; risk; Seafood - analysis; seafoods; Shellfish - analysis; skeletal development; Solubility; solubilization; Toxicology
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2013.05.042

•The factors that affect the bioaccessibility (BA) of fluoride were evaluated.•The solubilization of fluoride takes place in the gastric phase.•BA decreases as gastric pH increases and as the quantity of bile salts decreases.•The presence of cations, especially Ca2+, reduces BA.•The decrease in BA may be due to the formation of insoluble fluoride salts. Fluoride is considered important for health because of its beneficial effect on the prevention of dental caries and on bone development in the child population. However, excessive intake has negative effects. The main pathway for exposure is oral, through consumption of drinking water, and some food products. Therefore its bioaccessibility (quantity of the element solubilized during the digestive process) is a parameter to be considered when estimating the risk/benefit associated with this element. The aim of the present study was to evaluate the influence of the digestion phase, gastrointestinal digestion factors (pH, pepsin and bile salt concentrations) and the presence of cations on the bioaccessibility of fluoride from seafood products. The results show that the solubilization of fluoride takes place entirely during the gastric phase. Its bioaccessibility is strongly influenced by conditions that favor the formation of insoluble complexes of fluoride with other elements present in the matrix. The factors that are most influential in reducing its bioaccessibility are the increase in pH in the gastric phase, the presence of cations, especially in the intestinal phase, and a low concentration of bile salts.