mated average dietary intake of fluoride was 1.76 mg/day; the food category contributing most to the estimated intake was beverages (80%).

Rojas-Sanchez et al. (1999) estimated fluoride intakes for children (aged 16-40 months) in three communities in Indiana, including a low-fluoride community, a “halo” community (not fluoridated, but in the distribution area of a fluoridated community), and a fluoridated community. For fluoride in food, the mean intakes were 0.116-0.146 mg/day, with no significant difference between communities. Intake from beverages was estimated to be 0.103, 0.257, and 0.396 mg/day for the low-, halo, and high-fluoride communities; differences between the towns were statistically significant.

Apart from drinking water (direct and indirect consumption, as described earlier), the most important foods in terms of potential contribution to individual fluoride exposures are infant formula, commercial beverages such as juice and soft drinks, grapes and grape products, teas, and processed chicken (Table 2-6). Grapes and grape products, teas, and processed chicken can be high in fluoride apart from any contribution from preparation or process water. Commercial beverages and infant formulas, however, greatly depend on the fluoride content of the water used in their preparation or manufacture (apart from water used in their in-home preparation); due to widespread distribution, such items could have similar fluoride concentrations in most communities, on average.