Graduate Thesis Or Dissertation
 

The effect of type and level of dietary protein on the bioavailability of dietary fluoride in the rat

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  • This study was designed to determine whether dietary protein is a nutritional factor influencing the bioavailability of dietary fluoride. To accomplish this, 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 36%) on fluoride bioavailability. Dietary fluoride in each case was 2 or 10 ppm supplied as sodium fluoride. After four weeks, fluoride retention was significantly reduced (P < 0.001) in rats fed high protein diets at 2 ppm fluoride, which was reflected in decreased femur and tibia fluoride concentration. A significant reduction in total femur fluoride content was observed only for rats fed diets containing 36% casein and 10 ppm fluoride. Results for molar fluoride content were less reliable than either femur or tibia in this regard. This protein-induced reduction of fluoride retention was observed despite the fact that apparent fluoride absorption was enhanced in all groups fed high protein diets (P < 0.001). Urinary excretion of fluoride was significantly increased in all rats fed high protein diets, thus accounting for the observed reduction in skeletal fluoride uptake. Significantly greater (P < 0.001) body weights were observed among rats fed high levels of protein than among rats fed normal protein diets, despite the fact that food intake for all treatment groups was adequate and similar. No consistent effect on skeletal or molar fluoride uptake due to protein type was evident under the conditions of this study. Although this study was not designed to investigate the mechanism involved in decreased fluoride retention with high protein diets, increased urinary fluoride excretion may be due to increased glomerular filtration rate coupled with decreased renal tubular fluoride reabsorption. Therefore, the results of this study demonstrate that, in the rat, a threefold increase in dietary protein level negatively influences fluoride bioavailability by promoting increased urinary fluoride excretion thus reducing fluoride available for incorporation into bones and teeth. These results suggest that excess dietary protein consumption common in the U.S. combined with marginal fluoride intake may adversely affect fluoride bioavailability in humans. This could reduce the fluoride content of teeth and bones, which may decrease resistance to dental caries and compromise skeletal integrity.
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