USDA National Fluoride Database of Selected 

Beverages and Foods, Release 2

Prepared by 

Nutrient Data Laboratory 

Beltsville Human Nutrition Research Center 

Agricultural Research Service 

U.S. Department of Agriculture 

in collaboration with 

University of Minnesota, Nutrition Coordinating Center (NCC)

University of Iowa, College of Dentistry 

Virginia Polytechnic Institute and State University, Food Analysis 

Laboratory Control Center

National Agricultural Statistics Service (NASS), CSREES, USDA and 

Food Composition Laboratory (FCL), Beltsville Human Nutrition Research Center 

Agricultural Research Service, U.S. Department of Agriculture 

 

December 2005 

U.S. Department of Agriculture 

Agricultural Research Service 

Beltsville Human Nutrition Research Center 

Nutrient Data Laboratory 

10300 Baltimore Avenue 

Building 005, Room 107, BARC-West 

Beltsville, Maryland 20705 

Tel. 301-504-0630, FAX: 301-504-0632 

E-Mail: ndlinfo@rbhnrc.usda.gov

Web site: http://www/nal/usda/gov/fnic/foodcomp
i

Table of Contents 

Acknowledgements .......................................................................................................... i 

Disclaimers....................................................................................................................... i 

Introduction ..................................................................................................................... 1 

Methods and procedures................................................................................................. 2 

Data Generation.............................................................................................................. 2 

Data evaluation ............................................................................................................... 4

Format of the table .......................................................................................................... 4 

Data dissemination.......................................................................................................... 6 

References cited in the documentation ........................................................................... 6 

References cited in the database.................................................................................... 8 

USDA National Fluoride Database................................................................................ 10

Acknowledgements 

This study was conducted as part of an Interagency Agreement between the U.S. 

Department of Agriculture, Nutrient Data Laboratory and The National Institute of Dental 

& Craniofacial Research and the National Heart, Lung, and Blood Institute of the 

National Institutes of Health, NIH Agreement No. Y3-HV-8839

The authors wish to thank Dr. Nancy Miller-Ihli, FCL, USDA for her work on pilot studies 

with drinking water and brewed tea, and development of NFDIAS quality control 

materials. The authors also wish to thank the 144 participants nationwide who supplied 

residential drinking water samples for this study. 

Disclaimers 

Mention of trade names, commercial products, or companies in this publication is solely 

for the purpose of providing specific information and does not imply recommendation or 

endorsement by the U.S. Department of Agriculture over others not mentioned. 
1

Documentation: USDA National Fluoride Database of Selected 

Beverages and Foods, Release 2 

Introduction 

Assessment of fluoride intake is paramount in understanding the mechanisms of 

fluoride metabolism specifically the prevention of dental caries, dental fluorosis, and 

skeletal fluorosis. The Institute of Medicine (IOM, 1997) specified Adequate Intakes (AI) 

of 0.01 mg/day for infants through 6 months, 0.05 mg/kg/day beyond 6 months of age, 

and 3 mg/day and 4 mg/day for adult women and men (respectively), to prevent dental 

caries. Upper limits (UL) of 0.10 mg/kg/day in children less than 8 years and 10 mg/day 

for those older than 8 years are recommended for prevention of dental fluorosis. Similar 

levels have been endorsed by the American Dental Association (ADA, 1994) and the 

American Dietetic Association (ADA, 2000). Fluoride works primarily via topical 

mechanisms to inhibit demineralization, to enhance remineralization, and to inhibit 

bacteria associated with tooth decay (Featherstone, 2000). Fluoride has an affinity for 

calcified tissues. Studies of exposure and bone mineral density, fractures and 

osteoporosis would benefit from a national fluoride database coupled with an intake 

assessment tool (Phipps, 1995; Phipps et al., 2000). Therefore, a database for fluoride 

is needed for epidemiologists and health researchers to estimate the intakes and to 

investigate the relationships between intakes and human health. 

The Nutrient Data Laboratory (NDL), Agriculture Research Service, USDA, coordinated 

the development of the USDA National Fluoride Database of Selected Beverages and 

Foods subsequently described as the National Fluoride Database--a critical element of 

the comprehensive multi-center National Fluoride Database and Intake Study 

(NFDIAS). This second release of the USDA National Fluoride Database includes a 

column with mean values reported in parts per million, some data changes, and some 

new data resulting from aggregations of the Jackson (Jackson et. al., 2002) data and 

new data from University of Minnesota(UMN), Nutrition Coordinating Center and 

University of Iowa (UIowa), College of Dentistry data (UMN-UIowa) along with data from 

other literature and unpublished sources. These new aggregations have resulted in 

increases in the number of data points and in the number of studies resulting in tighter 

minimum to maximum values ranges, tighter lower and upper Error Bounds, and in 

some cases improved confidence codes. The National Fluoride Database has been 

incorporated into a computer-based fluoride assessment tool being developed by the 

University of Minnesota, Nutrition Coordinating Center (NCC), as a module of the 

Nutrition Data System for Research (NDS-R) software. 

The National Fluoride Database is a comprehensive, nationally representative database 

of the fluoride concentration in foods and beverages consumed in the United States. It 

contains fluoride values for beverages, water, and foods that are major fluoride 

contributors. Water and water-based beverages are the chief source of dietary fluoride 

intake (Singer and Ophaug, 1984). Conventional estimates are that about 75% of 

dietary fluoride comes from water and water-based beverages. According to the 

Centers for Disease Control (CDC, 2000) , in 2000 about 66% of the population on U.S. 
2

public water systems are receiving water that is fluoridated naturally or by adding 

fluoride. Drinking water fluoride distributions may vary widely over geographical and 

geo-political boundaries (CDC, 1993). Variations occur with soil composition and with 

local political decisions to fluoridate water. The use of wells of varying depths, 

commercial water products, home water purifiers, and filtration systems also increase 

variability of fluoride in drinking water and complicate estimates of intake (Brown and 

Aaron, 1991; Robinson et al.1991; Van Winkle et al., 1995). These variations in fluoride 

in commercial foods and beverages have been addressed in this National Fluoride 

Database. 

Methods and procedures 

Data Generation 

The fluoride contents of the chief contributors to fluoride intake have been determined 

through a national sampling and analytical program developed by NDL under the 

National Food and Nutrient Analysis Program (NFNAP, Pehrsson et al., 2000). In this 

database, mean values for fluoride in a particular beverage or food come from different 

data sources. Analytical data for US samples from the scientific literature and 

unpublished analytical data from Jackson et al. (2002), Kingman (1984)- Levy et al. 

(1992-2003), and Ophaug (1983-1987) have been included as well as analytical data for 

126 items developed specifically for this National Fluoride Database. NDL used the Key 

Foods approach (Haytowitz et al., 2000) giving consideration to the previously published 

fluoride data for foods, beverages, and drinking water as well as the respective patterns 

of consumption of these dietary items to identify and prioritize sampling and analysis of 

the key food and beverage contributors of dietary fluoride. Consumption data from the 

1994-96 USDA Continuing Survey of Food Intakes by Individuals and a preliminary 

fluoride database developed by the NCC provided the values for the initial evaluation. 

Mean estimates of fluoride concentration and variability in drinking water, beverages 

and foods that are the chief contributors to dietary fluoride in the United States have 

been developed from analysis of representative samplings. 

High priority beverages which collectively contribute up to 80% of dietary fluoride 

consumed in the United States, including municipal (tap)/drinking and bottled waters, 

teas, carbonated beverages, beers, and ready-to drink juices and drinks were analyzed. 

Samples were collected according to a self-weighting, nationally representative 

sampling approach (Bellow et al., 2002). Samples were collected in up to 144 locations 

across the country, depending on the level of contribution to fluoride intake. Since 

drinking water accounts for approximately 75% of dietary fluoride intake, sampling of 

drinking water was conducted, with Office of Management and Budget approval, in 144 

nationally representative private residential locations nationwide (Pehrsson et al., 2004). 

The distribution of fluoride does vary due to naturally occurring fluoride levels and local 

fluoridation practices. The use of well water, commercial bottled waters, home purifiers 

and filter systems also affects variability in fluoride content of drinking water and 

impacts on estimates of daily intakes for individuals. NDL contacted water suppliers 

about their fluoridation practices and these were compared to participant responses 
3

(Wilger et al., 2004). Differences in geographical location have been incorporated into 

the National Fluoride Database for drinking water, brewed tea, and carbonated sodas. 

Retail samples of fruit juices, fruit-flavored beverages, carbonated beverages, bottled 

water, and a limited number of foods were picked up in 12 to 36 locations. The authors’ 

assumption that the fluoride variability would be lower in processed beverages and 

foods than that of municipal water was made based on existing data and the results of 

the water pilot study (Miller-Ihli et al., 2003), and hence fewer samples. 

The procurement and sample preparation of the foods and beverages that are the chief 

contributors of fluoride were handled through NFNAP supervised contracts and 

agreements. Sample units were purchased at retail sites, following detailed instruction 

from NDL. Virginia Polytechnic Institute and State University, Food Analysis Laboratory 

Control Center (FALCC) handled sample preparation. A quality control (QC) oversight 

program was established by the NFDIAS Laboratory Methods/Quality Control Working 

Group with representation from NDL, the University of Iowa, and FALCC. NFDIAS 

quality control materials were prepared by the USDA, Food Composition Laboratory 

(FCL) and by the NDL and characterized by three cooperating laboratories. 

The University of Iowa, College of Dentistry, conducted the laboratory analysis of 

fluoride. Samples were analyzed using a fluoride ion-specific electrode direct read 

method for clear liquids and a micro-diffusion method for other food samples. The 

direct reading method was validated using Certified Reference Material (National 

Institute of Standards and Technology (NIST), a Standard Reference Material (SRM) 

2671a, Fluoride in Freeze-Dried Urine) and by a comparison of results for several 

beverage samples between University of Iowa and FCL (Patterson et al., 2004). The 

micro-diffusion method was validated by analysis of a Certified Reference Material 

(National Research Centre for Certified Reference Materials, Beijing, China, GBW 

08572 Prawns) and other reference materials that have reference values for the fluoride 

content (for example: NIST, SRM 8436), prior to sample analysis. Methodological 

procedures for analyzing carbonated beverages were developed at the University of 

Iowa and presented at the March 2004 International Association for Dental Research 

(IADR) Meeting (Heilman et al., 2004). 

Values in the database are reported on a 100 gram and on a ppm basis on the edible 

portion of a food. For some foods, no standard error was available from the literature 

source. Much of the literature data as well as the analytical data reported by the 

University of Iowa were reported on a ppm basis. Specific gravities needed for fluoride 

data conversion and migrations were obtained from VPI. Specific gravities for literature 

data were based on the specific gravities obtained from VPI, from other sources 

(manufacturer), or were determined by NDL. Values for beverages other than water, 

coffee and tea were adjusted by their respective specific gravities and are reported as 

served. 

Fluoride analytical results were submitted to the NFDIAS Quality Control (QC) Panel for 

review. These data included beer, wine, drinking water, brewed tea (considered 
4

significant contributors to total intake of fluoride) and miscellaneous lower priority foods. 

The fluoride value for unsweetened instant tea powder seems high when reported at 

89,772 mcgs/100 grams or 897.72 ppm because this product is extremely concentrated. 

However when one teaspoon of the unsweetened tea powder weighing 0.7 gram is 

added to an eight ounce cup of tap water, the value for prepared instant tea is 335 

mcgs/100 grams or 3.35 ppm. This prepared unsweetened instant tea value compares 

well with the analytical values reported for regular brewed tea. 

Data evaluation 

Analytical data approved by the NFDIAS QC panel, unpublished data generated by the 

University of Iowa, and data gathered from the published literature by NCC and NDL 

were entered into the USDA National Nutrient Databank System (NDBS) for further 

evaluation and compilation. The data were evaluated for quality using procedures 

developed by scientists at the NDL as part of the NDBS (Holden, et al., 2002). These 

procedures were based on categories and criteria described earlier by Holden, et al. 

(1987) and Mangels, et al. (1993) with some modifications. Categories evaluated 

include: sampling plan, sample handling, number of samples, analytical method, and 

analytical quality control. The evaluation process was modified making it specific to 

fluoride analytical methods. Evaluation of the analytical method has two facets: the 

method itself (processing of samples, analysis and quantitation method) and validation 

and quality control of the method by the laboratory (accuracy and precision). Both the 

NFNAP analytical data and data from each manuscript were evaluated for each 

category, which then received a rating ranging from 0 to 20 points. The ratings for each 

of the five categories were summed to yield a Quality Index or QI-the maximum possible 

score is 100 points. The Confidence Code (CC) was derived from the QI and is an 

indicator of relative quality of the data and the reliability of a given mean. The CC is 

assigned as follows: 

 QI CC 

 75 -100 A 

 74 - 50 B 

 49 - 25 C 

 < 25 D 

Format of the table 

The table contains fluoride values for 427 foods across 23 food groups. The data were 

aggregated where possible to match the foods in the USDA National Nutrient Database 

for Standard Reference (SR). Food groups are presented in alphabetical order with 

beverages and foods arranged in alphabetical order within a food group. Whenever 

possible, a NDB Number (No.) (a five digit numerical code used in the SR) is provided. 

This NDB No. provides the link between values for foods in this database and SR. As 

the data come from a variety of sources or are presented with specificity not used in SR, 

there are a number of beverages and foods, which do not have NDB Nos but do have 
5

separate identifiers. In these cases, we assigned a temporary NDB No. which begins 

with “975.” These temporary NDB Nos. are not unique to these beverages and foods 

and may be used in other special interest databases produced by NDL. 

The fields are as follows: 

Field Name Description 

Food Group Description of food group 

Item Description of food or beverage 

Mean ppm Amount in parts per million. 

Mean mcg/100 g Amount in 100 grams, edible portion 

Std Error Standard error of the mean. Null, if could not be 

calculated 

N Number of data points (samples analyzed). The N=1 on 

NFNAP data represents a composite of 12 samples 

Min Minimum value 

Max Maximum value 

Lower EB Lower 95% error bound 

Upper EB Upper 95% error bound 

CC Confidence code indicating data quality based on 

evaluations of sample plan, sample handling, analytical 

method, analytical quality control, and number of samples 

analyzed 

Derivation Code Code giving specific information on how the value was 

determined: 

A = Analytical data 

RPA = Recipe; Known formulation; No adjustments 

applied, combination of source codes 1, 12 

and/or 6 

RPI = Recipe; Known formulation; No adjustments 

applied, combination of source codes which 

includes codes other than 1, 12 or 6 

Source Code Code indicating type of data 

 1 = Analytical or derived from analytical 

 6 = Aggregated data involving combinations of source 

codes 1 & 12 

 12 = Manufacturer's analytical; partial documentation

Statistical 

Comments 

1. The displayed summary statistics were computed 

from data containing some less-than values. Lessthan, trace, and not detected values were 

calculated 

2. The displayed degrees of freedom were computed 

using Satterthwaite’s approximation (Korz and 
6

Johnson, 1988) 

3. The procedure used to estimate the reliability of the 

generic mean requires that the data associated 

with each study be a simple random sample from 

all the products associated with the given data 

source (for example, manufacturer, variety, cultivar, 

and species) 

4. For this nutrient, one or more data sources had 

only one observation. Therefore, the standard 

errors, degrees of freedom and error bounds were 

computed from the between-group standard 

deviation of the weighted groups having only one 

study observation. 

NDB No. 5-Digit Nutrient Databank number that uniquely identifies 

a food item. 

No. of Studies Number of studies 

References Unique descriptions of the references/sources 

Data dissemination 

The USDA National Fluoride Database of Selected Beverages and Foods, Release 2 is 

presented as a pdf file. Adobe Acrobat Reader® is needed to view the report of the 

database. A Microsoft Excel spreadsheet is also available (fluoride.xls). A compressed 

file (fluoride.zip) containing the complete database in the ASCII format and its 

documentation has also been prepared and is available for downloading from NDL’s 

Web site (http://www.ars.usda.gov/ba/bhnrc/ndl). The user can download the database, 

free of charge, onto his/her own computer for use with other programs. 

References cited in the documentation 

American Dental Association (ADA). 1994. New fluoride schedule adopted. ADA News. 

25: 12-14. 

American Dental Association (ADA). 2000. Position of the American Dietetic 

Association: The impact of fluoride on health. J. Am. Diet. Assoc. 100: 1208-1213. 

Bellow ME, Perry CR, and Pehrsson PR. 2002. Sampling and Analysis Plan for a 

National Fluoride Study. 2002 Proceedings of the American Statistical Association, 

Section on Survey Research Methods [CD-ROM], Alexandria, VA: American Statistical 

Association, Baltimore, MD, http://www.amstat.org/sections/wrms/Proceedings/. 

(Presentation and publication) 

Brown MD and Aaron G. 1991. The effect of point-of-use conditioning systems on 

community fluoridated water. Pediatr. Dent. 13: 35-38. 
7

Centers for Disease Control (CDC). 2000. Populations Receiving Optimally Fluoridated 

Public Drinking Water --- United States, 2000. MMWR 51(07);144-147.

Featherstone JD. 2000. The science and practice of caries prevention. J. Am. Dent. 

Assoc. 131: 887-899. 

Haytowitz DB, Pehrsson PR, and Holden JM. 2002. Identification of Key Foods for 

Food Composition Research. J. Food Comp. Anal. 15(2): 183-194. 

Heilman JR, Levy SM, Wefel JS, Cutrufelli R, Pehrsson PR, Patterson KY, Phillips K, 

Razor AS, and Whalen AB. 2004. "Fluoride Levels of Carbonated Sodas and Beers" 

March 2004, International Association of Dental Research, Honolulu, HI. (Presentation) 

Holden JM, Bhagwat SA, and Patterson KY. 2002. Development of a MultiNutrient Data Quality Evaluation System. J. Food Comp. Anal. 15(4): 339-348. 

Holden JM, Schubert A, Wolf WR, and Beecher GR. 1987. A system for evaluating the 

quality of published nutrient data: selenium, a test case. Food Nutr. Bull. 9(Suppl.): 177-

193. 

Institute of Medicine (IOM), Food and Nutrition Board, National Academy of Sciences. 

1997. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and 

Fluoride. National Academy Press, Washington, D.C. 

Jackson RD, Brizendine EJ, Kelly SA, Hinesley R, Stookey GK, Dunipace AJ. 2002. 

The fluoride content of foods and beverages from negligibly and optimally fluoridated 

communities. Community Dent. Oral Epidemiol. 30: 382-391 and unpublished fluoride 

data. 

Kingman A. 1984. Unpublished data. NIDR/NIH. 

Korz S and Johnson NL. 1988. Encyclopedia of Statistical Sciences. 8: 261-262, John 

Wiley and Son, New York, NY. 

Levy SM, Heilman JR, and Wefel JS. 1992-2003. Unpublished fluoride data. 

Mangels AR, Holden JM, Beecher GR, Forman MR, and Lanza E. 1993. Carotenoid 

content of fruits and vegetables: an evaluation of analytic data. J. Am. Diet. Assoc. 93: 

284-296. 

Miller-Ihli NJ, Pehrsson PR, Cutrufelli R, and Holden JM. 2003. Fluoride content of 

municipal water in the United States: What percentage is fluoridated? J. Food Comp. 

Anal. 16(5): 621-628. 

Ophaug RH. 1983-1987. Unpublished fluoride data. 
8

Patterson KY, Levy SM, Wefel JS, Heilman JR, Cutrufelli R, Pehrsson PR, Harnack L, 

and Holden JM. 2004. A Quality Assurance Program for the National Fluoride 

Database and Intake Assessment Study [Presentation abstract] 28th US National 

Databank Conference, June 24-26, 2004, Iowa City, Iowa. 

Pehrsson PR, Haytowitz DB, Holden JM, Perry CR, and Beckler DG. 2000. USDA’s 

National Food and Nutrient Analysis Program: Food Sampling. J. Food Comp. Anal. 12: 

379-89. 

Pehrsson PR, Cutrufelli R, Patterson KY, Perry C, Holden JM, Banerjee S, Himes JH, 

Levy SM, and Heilman JR. 2004. Fluoride Concentration and Variability in U.S. 

Drinking Water [Presentation abstract] 28th US National Databank Conference, June 

24-26, 2004, Iowa City, Iowa. 

Phipps K. 1995. Fluoride and bone health. J. Public Health Dent. 55: 53-56. 

 

Phipps KR, Orwell ES, Mason JD, and Cauley JA. 2000. Community water fluoridation, 

bone mineral density, and fractures: Prospective study of effects in older women. B. M. 

J. 321: 860-864. 

Robinson SN, Davies EH, and Williams B. 1991. Domestic water treatment appliances 

and the fluoride ion. Br. Dent. J. 171: 91-93. 

Singer L and Ophaug RH. 1984. Present knowledge in nutrition: Fluoride. The Nutrition 

Foundation, Inc. Washington, D.C. 538-547. 

Van Winkle S, Levy SM, Kiritsy MC, Heilman JR, Wefel JS, and Marshall T. 1995. 

Water and formula fluoride concentrations: significance for infants fed formula. Pediatr. 

Dent. 17: 305-310. 

Wilger J, Cutrufelli R, Pehrsson PR, Patterson KY, and Holden JM. 2004. Participant 

Knowledge of Fluoride in Drinking Water Based on a National Survey [Poster abstract]

37th Annual Meeting Society for Nutrition Education, July 17-21, 2004, Salt Lake City, 

Utah. 

References cited in the database 

Adair S, Leverett D, Shields C, and McKnight-Hanes C. 1991. Fluoride Content of 

School Lunches from an Optimally Fluoridated and a Fluoride-Deficient Community. J. 

Food Comp. Anal. 4: 216-226. 

Chan JT and Koh SH. 1996. Fluoride Content in Caffeinated, Decaffeinated and 

Herbal Teas. Caries Research. 30: 88-92. 

Featherstone JDB and Shields CP. 1988. A study of fluoride intake in New York state 

residents. New York State Department of Health Report. December 1, 1988. 
9

Heilman JR, Kiritsy MC, Levy SM, Wefel JS, 1999. Assessing fluoride levels of 

carbonated soft drinks. JADA. 130: 1593-1599. 

Himes JH, Van Heel N , Harnack L, Levy SM, Heilman JR, and Wefel JS. 2004 -05. 

Unpublished fluoride data. UMN-UIowa. 

Jackson RD, Brizendine EJ, Kelly SA, Hinesley R, Stookey GK, Dunipace AJ. 2002. 

The fluoride content of foods and beverages from negligibly and optimally fluoridated 

communities. Community Dent. Oral Epidemiol. 30: 382-391 and unpublished fluoride 

data. 

Kingman A. 1984. Unpublished data. NIDR/NIH. 

Kiritsy MC, Levy SM, Warren JJ, Guha Chowdhury N, Heilman JR, and Marshall T. 

1996. Assessing Fluoride Concentrations of Juices and Juice Flavored Drinks. J. Am. 

Dent. Assoc. 127: 895-902. 

Levy SM, Heilman JR, and Wefel JS. 1992-2003. Unpublished fluoride data. 

Ophaug RH. 1983-1987. Unpublished fluoride data. 

Shannon I. 1977. Fluoride in carbonated Drinks. Texas Dent. J. 95: 6-9. 

Schulz EM, Epstein JS, and Forrester DJ. 1976. Fluoride Content of Popular 

Carbonated Beverages, J. of Prev. Dent. 3(1): 27-29. 

Stannard J, Rovero J, Tsamtsouris A, and Gavris V. 1990. Fluoride content of some 

bottled waters and recommendations for fluoride supplementation. J. Pedodontics 

14(2): 103-107. 

Stannard JG, Shim YS, Kritsineli M, Labropoulou P, and Tsamtsouris A. 1991. Fluoride 

levels and fluoride contamination of fruit juices. J. of Clin. Pediatr. Dent. 16(1): 38-40. 

Taves DR. (1983). 1983. Dietary intake of fluoride ashed (total fluoride) vs. unashed 

(inorganic fluoride) analysis of individual foods, Br. J. Nutr. 49: 295-301. 
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Baby Foods:

Cereal, mixed, with applesauce and bananas, junior 0.01 1 0.1 3 1 1 C A 1 Cereal, oatmeal, with applesauce and bananas, junior 0.08 8 2 2 14 C A 1 Cereal, rice, with applesauce and bananas, strained 0.16 16 2 2 31 C A 1 Cereal, rice, with mixed fruit, junior 0.03 3 1 3 3 C A 1 Dessert, custard pudding, vanilla, junior 0.04 4 2 4 4 C A 1 Dessert, dutch apple, junior 0.02 2 0.3 3 1 2 0 3 C A 1 Dessert, fruit dessert, junior 0.18 18 9.7 5 2 45 0 45 C A 1 Dessert, peach cobbler, junior 0.08 8 6.4 4 2 28 0 48 C A 1 Dinner, chicken noodle, junior 0.29 29 9.8 5 11 60 C A 1 Dinner, macaroni and cheese, junior 0.06 6 2 5 7 C A 1 Dinner, spaghetti, tomato, meat, junior 0.02 2 1 2 2 C A 1 Dinner, turkey and rice, junior 0.20 20 8.7 4 9 46 6 16 C A 1 Dinner, vegetables and beef, junior 0.21 21 11.4 4 2 45 0 57 C A 1 Dinner, vegetables and ham, junior 0.14 14 9.6 4 0 42 0 44 C A 1 Dinner, vegetables and turkey, junior 0.08 8 2.6 3 5 13 0 19 C A 1 Fruit, apple and blueberry, junior 0.01 1 2 1 2 C A 1 Fruit, applesauce, junior 0.02 2 1.4 3 1 5 0 8 C A 1 Fruit, applesauce, strained 0.01 1 2 1 1 C A 1 Fruit, apricot with tapioca, junior 0.00 0 1 0 0 C A 1 Fruit, bananas, pineapple with tapioca, junior 0.16 16 2 2 29 C A 1 Fruit, bananas with tapioca, junior 0.36 36 2 33 40 C A 1 Fruit, mango with tapioca, strained 0.12 12 1 12 12 C A 1 Fruit, peaches with sugar, strained 0.00 0 2 0 1 C A 1 Fruit, peaches, junior 0.03 3 1.2 4 1 6 0 6 C A 1 Fruit, pears and pineapple, junior 0.01 1 2 1 2 C A 1 Fruit, pears, junior 0.09 9 4.7 4 0 17 0 29 C A 1 Fruit, pears, strained 0.01 1 2 1 1 C A 1 Fruit, plums with tapioca, junior 0.34 34 2 20 49 C A 1 Fruit, prunes, without Vitamin C, strained 0.02 2 2 2 2 C A 1 Juice, apple 0.13 12 2.9 6 5 22 0 55 C A 1 Juice, apple and cherry 0.70 67 16.1 8 11 133 0 170 B A 1 Juice, apple and grape 0.47 45 13.1 4 27 83 0 122 C A 1 Juice, apple and peach 0.20 19 9.4 8 4 69 B A 1 Juice, apple and prune 0.14 13 2 12 14 C A 1 Juice, apple-cranberry 0.10 10 1 10 10 C A 1 Meat, beef, junior 0.02 2 1.0 3 0 3 0 6 C A 1 Meat, ham, junior 0.03 3 2 1 5 C A 1 Meat, lamb, junior 0.10 10 2 5 14 C A 1 Meat, turkey, junior 0.44 44 2 21 66 C A 1 Vegetables and bacon, junior 0.03 3 1 3 3 C A 1 Vegetables, carrots, strained 0.01 1 2 1 1 C A 1 Vegetables, carrots, junior 0.12 12 6.9 5 1 35 0 31 C A 1 Vegetables, corn, creamed, junior 0.32 32 2 32 32 C A 1 Vegetables, green beans, junior 0.12 12 3.1 5 4 21 0 17 C A 1 Vegetables, green beans, strained 0.16 16 2 15 16 C A 1 Vegetables, peas, strained 0.25 25 2 23 28 C A 1 Vegetables, squash, junior 0.05 5 2.2 4 1 11 0 12 C A 1 Vegetables, squash, strained 0.01 1 2 1 1 C A 1 Vgetables, sweetpotatoes, junior 0.10 10 4.0 5 1 22 0 39 C A 1 Vegetables, sweetpotatoes, strained 0.01 1 2 1 1 C A 1 
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Baked products:

Biscuits, refrigerated dough, baked 0.26 26 9 C A 1 

Bread, all (white and whole wheat) 0.49 49 2.2 44 28 67 44 54 C A 1 4 

Bread, rye 0.51 51 9 C A 1 Bread stuffing, prepared, baked 0.51 51 2 D A 1 4 Brownie, with nuts 0.38 38 2 33.3 43.1 D A 1 4 Cake, all 0.22 22 1.9 29 18 26 16 28 C A 1 4 Cookies, without raisins, all 0.17 17 1.7 46 5 29 13 21 C A 1 4 Cookies, oatmeal raisin 0.69 69 2 D A 1 Cornbread 0.11 11 9 C A 1 Crackers, all 0.24 24 4.0 27 9 38 14 33 C A 1 4 Doughnuts 0.26 26 2.2 15 18 34 20 32 C A 1 4 Éclair, chocolate 0.13 13 2 D A 1 Muffin, blueberry 0.39 39 9 C A 1 Pancakes, buttermilk, frozen 0.20 20 1 C A 1 Pie, apple, frozen, heated 0.13 13 9 C A 1 Pie, pumpkin, frozen, heated 0.32 32 9 C A 1 Rolls, hamburger and hot dog 0.25 25 3 23 30 C A 1 2 3 Snack type, cake roll 0.49 49 2 47 51 D A 1 4 Snack type, chocolate cup cake, cream filled 0.38 38 2 37 40 D A 1 4 Snack type, oatmeal cream pie 0.41 41 2 33 48 D A 1 4 Tortillas, flour 0.33 33 1 C A 1 Waffles, frozen 0.18 18 3.7 5 7 26 8 28 D A 1 4 Beef, cooked and raw 0.22 22 5.2 57 4 72 11 34 C A 1 4 Beef, liver, pan cooked with added fat 0.05 5 9 C A 1 

Beef products:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Alcoholic beverage, beer, light 0.45 45 2.3 142 7 92 41 50 A A 1 2 3 Alcoholic beverage, beer, regular 0.45 44 2.5 102 6 80 39 49 A A 1 2 3 Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey), 80 proof 0.08 9 9 C A 1 Alcoholic beverage, wine, red 1.05 105 3.3 14 86 119 98 112 A A 1 2 3 Alcoholic beverage, wine, white 2.02 202 6.3 17 152 239 189 215 A A 1 2 3 Carbonated, cola, cherry flavor 0.43 41 22.5 4 10 108 0 112 B A 1 4 Carbonated, cola, COCA-COLA, all regions 0.51 49 2.7 72 5 83 44 54 A A 1 2 3 Carbonated, cola, COCA-COLA, Mid-West 0.48 46 5.7 16 9 79 34 58 A A 1 2 3 Carbonated, cola, COCA-COLA, Northeast 0.55 53 7.3 14 5 83 39 69 A A 1 2 3 Carbonated, cola, COCA-COLA, South 0.59 57 2.8 26 20 77 51 63 A A 1 2 3 Carbonated, cola, COCA-COLA, West 0.37 36 6.6 16 11 82 22 50 A A 1 2 3 Carbonated, cola, DIET COKE, all regions 0.60 60 5.2 36 1 99 49 71 A A 1 2 3 Carbonated, cola, DIET COKE, Mid-West 0.69 69 9.9 8 10 99 45 92 A A 1 2 3 Carbonated, cola, DIET COKE, Northeast 0.58 58 14.7 7 1 96 22 93 A A 1 2 3 Carbonated, cola, DIET COKE, South 0.72 72 5.0 13 32 91 61 83 A A 1 2 3 Carbonated, cola, DIET COKE, West 0.33 33 11.4 8 8 97 6 60 A A 1 2 3 Carbonated, cola, DIET PEPSI, all regions 0.48 48 4.0 70 5 121 39 56 A A 1 2 3 Carbonated, cola, DIET PEPSI, Mid-West 0.46 46 9.2 16 7 121 26 65 A A 1 2 3 Carbonated, cola, DIET PEPSI, Northeast 0.46 46 11.0 14 7 107 22 70 A A 1 2 3 Carbonated, cola, DIET PEPSI, South 0.66 66 5.1 24 9 104 55 77 A A 1 2 3 Carbonated, cola, DIET PEPSI, West 0.25 25 4.6 16 5 78 15 35 A A 1 2 3 Carbonated, cola, fast food type, diet, without ice 0.78 78 2 67 89 C A 1 2 3 Carbonated, cola, fast food type, without ice 0.74 74 2 58 89 B A 1 2 3 Carbonated, cola, PEPSI, all regions 0.33 32 2.9 70 1 90 26 38 A A 1 2 3 Carbonated, cola, PEPSI, Mid-West 0.37 36 6.9 16 2 90 22 51 A A 1 2 3 Carbonated, cola, PEPSI, Northeast 0.28 27 7.0 14 5 74 11 42 A A 1 2 3 Carbonated, cola, PEPSI, South 0.47 45 3.9 24 5 65 37 53 A A 1 2 3 Carbonated, cola, PEPSI, West 0.14 13 2.1 16 1 32 8 17 A A 1 2 3 Carbonated, cola, PEPSI ONE, all regions 0.40 40 5.4 34 0 87 29 51 A A 1 2 3 Carbonated, cola, PEPSI ONE, Mid-West 0.47 47 11.2 8 0 80 21 74 A A 1 2 3 Carbonated, cola, PEPSI ONE, Northeast 0.31 31 13.0 7 2 87 0 63 A A 1 2 3 Carbonated, cola, PEPSI ONE, South 0.56 56 9.1 11 0 82 36 77 A A 1 2 3 Carbonated, cola, PEPSI ONE, West 0.18 18 4.4 8 5 37 7 28 A A 1 2 3 Carbonated, cream soda 0.37 35 1 C A 1 Carbonated, ginger ale 0.70 69 7.8 8 45 91 49 89 C A 1 4 Carbonated, grape soda 0.91 86 5.9 14 58 109 72 101 C A 1 4 Carbonated, lemon-lime, fast food type, without ice 0.67 64 2 59 69 C A 1 2 3 Carbonated, lemon-lime, SPRITE, all regions 0.50 48 4.0 36 4 81 39 56 A A 1 2 3 Carbonated, lemon-lime, SPRITE, Mid-West 0.49 47 8.2 8 7 77 27 66 A A 1 2 3 Carbonated, lemon-lime, SPRITE, Northeast 0.50 48 11.8 7 4 81 19 77 A A 1 2 3 Carbonated, lemon-lime, SPRITE, South 0.61 59 3.6 13 35 76 52 67 A A 1 2 3 Carbonated, lemon-lime, SPRITE, West 0.30 29 8.9 8 9 82 8 50 A A 1 2 3 Carbonated, lemon-lime, other brands 0.43 42 9.1 25 2 100.7 23 61 B A 1 1 4 Carbonated, lemon-lime, other brands, diet 0.15 15 10.9 5 3 37.03 0 62 B A 1 1 4 

Beverages:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Carbonated, orange soda 0.84 81 3.5 31 57 101 73 88 C A 1 4 Carbonated, pepper type, DR. PEPPER 0.37 36 19.0 54 3 99 0 85 B A 1 1 4 Carbonated, root beer 0.73 71 11.4 13 6 122 45 96 C A 1 4 Carbonated, tonic water 0.84 83 2 48 117 D A 1 4 Carbonated, water, fruit-flavored 1.05 105 4.5 8 89 121 94 115 C A 1 4 Chocolate-flavor beverage, mix for milk, powder 0.05 5 2 D A 1 Chocolate-flavor beverage, YOO-HOO, ready-to-drink 0.87 84 1 D A 1 Cocoa mix, SWISS MISS, powder, prepared with water 0.56 48 2 3.45 93.1 B A 1 1 4 Coffee, brewed 0.91 91 3 81 110 B A 1 2 3 Coffee, brewed, decaffeinated 0.52 52 28.2 5 0 134 0 131 B A 1 4 Coffee, substitute, cereal grain beverage, prepared with water 1.25 125 1 C A 1 Cranberry juice cocktail, ready-to-drink and prepared concentrate, ready-todrink 0.71 67 7.5 79 3.81 181 52 83 B A 1 4 Cranberry-apple juice drink, ready-to-drink and prepared concentrate, ready-to-drink 

0.87 83 8.7 18 5.714 164.8 64 101 C A 1 4 

Cranberry-grape juice drink, ready-to-drink and prepared concentrate, ready-to-drink 

0.68 65 12.7 10 9.524 114.3 36 94 B A 1 4 

Cranberry-raspberry juice drink, ready-to-drink and prepared concentrate, ready-to-drink 

0.73 69 8.8 18 6 125 51 88 B A 1 4 

Cranberry juice cocktail and blends, light, ready-to-drink 0.71 70 10.1 11 13 102 48 93 C A 1 4 Fruit drink, CAPRI-SUN, ready-to-drink 0.74 71 2.5 129 12 110 66 76 A A 1 2 3 Fruit drink, HAWAIIAN PUNCH, ready-to-drink 0.46 44 10.1 15 4 98 23 66 B A 1 4 Fruit drink, HI-C, ready-to-drink 0.23 22 2.0 58 4 76 18 26 A A 1 1 2 3 Fruit drink, MINUTE MAID punch, ready-to-drink 0.18 17 2.0 9 8 27 13 22 C A 1 4 Fruit drink, other brands, ready-to-drink 0.57 54 5.4 30 10 108 43 65 B A 1 4 Fruit drink, punch, low calorie, ready-to-drink 0.11 11 2 9 12 B A 1 4 Fruit flavored drink, prepared from powder 0.40 42 17.3 10 2 93 0 90 C A 1 4 Fruit flavored drink, prepared from powder, sugar free 0.17 17 3.1 3 11 21 4 30 B A 1 4 Fruit flavored drink, KOOL-AID, ready-to-drink 0.45 43 9.8 18 3 103 22 63 B A 1 4 Fruit flavored drink, SUNNY DELIGHT, ready-to-drink 0.71 68 2.5 11 56 83 63 74 C A 1 4 Fruit juice drink, apple, ready-to-drink 1.09 104 1 D A 1 Fruit juice drink, blends (not cranberry), ready-to-drink 0.51 49 7.5 8 22 80 31 67 C A 1 4 
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Fruit juice drink, FIVE ALIVE, ready-to-drink 0.08 8 0.3 3 8 9 7 10 C A 1 4 Fruit juice drink, grape, ready-to-drink 0.33 32 21.2 3 9 74 0 123 C A 1 4 Fruit juice drink, orange, ready-to-drink 0.57 55 2 19 90 C A 1 4 Lemonade, ready-to-drink 0.16 16 3.6 54 3 80 8 23 C A 1 4 Orange-flavor drink, breakfast type, powder 0.19 19 2 D A 1 Tea, black, brewed, microwave, all 3.22 322 4.9 36 260 383 312 332 A A 1 2 3 Tea, black, brewed, microwave, Mid-West 3.19 319 10.1 8 272 358 295 343 B A 1 2 3 Tea, black, brewed, microwave, Northeast 3.09 309 13.0 7 264 374 277 340 B A 1 2 3 Tea, black, brewed, microwave, South 3.38 338 6.2 13 307 383 325 352 A A 1 2 3 Tea, black, brewed, microwave, West 3.10 310 10.4 8 260 354 285 335 B A 1 2 3 Tea, black, brewed, regular, all 3.73 373 6.2 63 257 533 360 385 A A 1 2 3 Tea, black, brewed, regular, Mid-West 3.93 393 16.8 13 312 533 357 430 A A 1 2 3 Tea, black, brewed, regular, Northeast 3.57 357 13.9 14 294 466 327 387 A A 1 2 3 Tea, black, brewed, regular, South 3.81 381 7.2 23 324 445 366 396 A A 1 2 3 Tea, black, brewed, regular, West 3.55 355 14.1 13 257 466 324 386 A A 1 2 3 Tea, black, decaffeinated, brewed, all 2.69 269 8.0 33 159 355 253 286 A A 1 2 3 Tea, black, decaffeinated, brewed, Mid-West 2.93 293 17.2 7 220 355 251 335 B A 1 2 3 Tea, black, decaffeinated, brewed, Northeast 2.79 279 15.9 7 237 342 240 318 B A 1 2 3 Tea, black, decaffeinated, brewed, South 2.64 264 11.5 11 217 331 239 290 B A 1 2 3 Tea, black, decaffeinated, brewed, West 2.47 247 19.7 8 159 312 200 293 B A 1 2 3 Tea, green, brewed 1.15 115 11.5 23 34 247 91 138 C A 1 4 Tea, green, decaffeinated, brewed 2.72 272 30.5 10 82 373 203 341 C A 1 4 Tea, herbal, chamomile, brewed 0.13 13 1 C A 1 Tea, herbal, peppermint, brewed 0.90 9 1.7 10 2 14 5 13 D A 1 4 Tea, iced, ARIZONA, ready-to-drink 1.23 123 6.3 21 84 191 110 136 A A 1 2 3 Tea, iced, COOL NESTEA Natural Lemon, ready-to-drink 0.90 90 3.5 31 62 133 83 97 A A 1 2 3 Tea, iced, LIPTON BRISK Lemon, ready-to-drink 0.72 72 4.8 63 38 207 63 82 A A 1 2 3 Tea, instant, powder, unsweetened 897.72 #### 1 C A 1 Tea, instant, powder, unsweetened, prepared with tap water 3.35 335 RPA 6 Tea, instant, powder, with lemon and sugar 5.84 584 1 C A 1 Tea, instant, powder, with lemon and sugar, prepared with tap water 1.27 116 RPA 6 Thirst quencher (sport drink), GATORADE, ready-to-drink 0.35 34 1 D A 1 Thirst quencher (sport drink), POWERADE, ready-to-drink 0.64 62 1 D A 1 V 8 SPLASH, juice drink, ready-to-drink 0.13 12 1 C A 1 Water, bottled, AQUAFINA 0.05 5 0.6 16 1 9 4 6 A A 1 2 3 Water, bottled, CALISTOGA 0.07 7 2 D A 1 Water, bottled, CRYSTAL GEYSER 0.24 24 4 D A 1 Water, bottled, DANNON 0.11 11 1.3 12 5 20 8 14 A A 1 2 3 Water, bottled, DANNON FLUORIDE TO GO 0.78 78 1 D A 1 Water, bottled, DASONI 0.07 7 1.2 20 2 19 4 9 A A 1 2 3 Water, bottled, EVIAN 0.10 10 0.6 16 7 15 9 12 A A 1 2 3 Water, bottled, NAYA 0.14 14 4 D A 1 Water, bottled, PERRIER 0.31 31 1 D A 1 Water, bottled, POLAND SPRINGS 0.10 10 1 D A 1 Water, bottled, PROPEL FITNESS WATER 0.02 2 2 D A 1 Water, bottled, SARATOGA 0.20 20 1 D A 1 Water, bottled, VERYFINE FRUIT2O Water 0.06 6 2 D A 1 
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Water, bottled, VOLVIC 0.34 34 1 D A 1 Water, bottled, store brand 0.16 16 11 C A 1 Water, frozen (ice), fast food type 0.11 11 3 B A 1 2 3 Waters, tap, all regions, all (includes municipal and well) 0.71 71 2.8 288 1 193 66 77 A A 1 1 2 3 Waters, tap, all regions, municipal $ 0.81 81 2.9 238 2 193 75 86 A A 1 1 2 3 Waters, tap, all regions, well 0.26 26 4.8 50 1 162 17 36 A A 1 1 2 3 Waters, tap, Mid-West, all (includes municipal and well) 0.88 88 5.1 68 4 167 78 98 A A 1 1 2 3 Waters, tap, Mid-West, municipal $ 0.99 99 4.6 52 4 167 89 108 A A 1 1 2 3 Waters, tap, Mid-West, well 0.53 53 12.2 16 5 162 27 79 A A 1 1 2 3 Waters, tap, Northeast, all (includes municipal and well) 0.69 69 7.5 56 2 193 54 84 A A 1 1 2 3 Waters, tap, Northeast, municipal $ 0.74 74 7.7 52 2 193 58 89 A A 1 1 2 3 Waters, tap, Northeast, well 0.09 9 3.0 4 4 17 4 17 B A 1 1 2 3 Waters, tap, South, all (includes municipal and well) 0.76 76 4.6 100 1 191 67 86 A A 1 1 2 3 Waters, tap, South, municipal $ 0.93 93 4.0 80 9 191 85 101 A A 1 2 3 Waters, tap, South, well 0.10 10 1.6 20 1 30 6 13 A A 1 1 2 3 Waters, tap, West, all (includes municipal and well) 0.47 47 4.8 64 3 135 38 57 A A 1 1 2 3 Waters, tap, West, municipal $ 0.51 51 5.5 54 3 135 40 62 A A 1 1 2 3 Waters, tap, West, well 0.24 24 4.3 10 5 48 14 34 B A 1 1 2 3 
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Corn flakes 0.17 17 3.3 15 8 22 6 27 C A 1 4 

Farina, enriched, cooked 0.51 51 22.8 19 3 134 0 109 C A 1 4 

Granola, with raisins 0.33 33 9 C A 1 Grits, cooked 0.56 56 18.2 21 5 113 12 101 C A 1 4 

Oatmeal, cooked 0.72 72 27.5 21 4 201 4 139 C A 1 4 

Oatmeal, instant, flavored, prepared 0.50 50 10.4 9 16 88 26 74 C A 1 4 Oat rings 0.68 68 12.1 13 45 100 29 106 C A 1 4 Presweetened, ready-to-eat 0.42 42 4.6 29 8 81 33 52 C A 1 4 Raisin bran 0.65 65 9.2 15 34 91 40 91 C A 1 4 

Rice, ready-to-eat 0.19 19 1.4 17 14 23 14 23 C A 1 4 

Rice and corn, lightly sweetened, ready-to-eat 0.31 31 1.2 4 27 33 27 35 D A 1 4 Wheat, ready-to-eat 0.27 27 8.0 17 8 53 5 50 C A 1 4 

Macaroni and spaghetti, cooked 0.07 7 9 7 7 C A 1 4 Macaroni and spaghetti, uncooked 0.18 18 6.0 6 6 25 0 44 C A 1 4 Noodles, egg, cooked 0.06 6 9 C A 1 4 Rice, cooked 0.41 41 12.8 21 3 79 10 72 C A 1 4 

Breakfast cereals:Cereal grains and pastas:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Butter 0.03 3 0.7 19 1 4 0 6 C A 1 4 

Buttermilk 0.04 4 9 C A 1 Cheese, American, processed 0.35 35 9 C A 1 Cheese, cheddar 0.35 35 1 C A 1 Cheese, cottage 0.32 32 9.4 21 6 82 9 55 C A 1 4 

Cream, fluid, half and half 0.03 3 9 3 3 C A 1 4 Cream substitute, powdered 1.12 112 9 C A 1 4 Egg, cooked 0.05 5 0.6 66 2 12 4 6 C A 1 4 

Egg, raw 0.01 1 2 D A 1 Milk, chocolate 0.05 5 0.8 11 5 6 0 15 C A 1 4 

Milk, evaporated 0.08 8 1.1 19 4 12 6 11 C A 1 4 

Milk, 1% 0.03 3 0.4 4 2 4 1 4 B A 1 2 3 Milk, 2% 0.03 3 0.4 4 3 5 2 5 B A 1 2 3 Milk, skim 0.03 3 0.1 5 3 3 3 3 C A 1 2 3 Yogurt, fruit, strawberry 0.09 9 9 C A 1 4 Yogurt, plain, low-fat 0.12 12 9 12 12 C A 1 4 

Dairy and egg products:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Chicken McNUGGETS, McDONALD'S 0.16 16 2 14 18 D A 1 4 Dessert, DAIRY QUEEN, BLIZZARD 0.13 13 0.9 6 10 16 10 15 C A 1 4 Dessert, WENDY'S, FROSTY 0.19 19 2 19 19 D A 1 4 French fries, McDONALD'S 1.15 115 2 38 193 D A 1 4 Hamburger on roll, quarter pound patty, with condiments 0.28 28 9 C A 1 Pizza 0.31 31 8.1 11 20 47 0 66 C A 1 4 

Shake 0.14 14 9 C A 1 Steak and cheese sandwich 0.37 37 1 D A 1 4 Mayonnaise 0.09 9 9 C A 1 4 Margarine 0.05 5 3.6 11 2 9 0 51 C A 1 4 Margarine-like spread 0.25 25 9.1 6 5 62 1 48 C A 1 4 Salad dressing, mayonnaise type 0.04 4 0.4 4 3 4 0 9 C A 1 4 Salad dressings 0.27 27 5.9 15 16 44 8 46 C A 1 4 Vegetable oil, corn 0.01 1 9 C A 1 4 Crab, canned 2.10 210 1 C A 1 Fish, cooked (includes broiled and fried) 0.18 18 2.9 4 15 21 0 54 D A 1 4 Fish sticks, baked 1.34 134 9 C A 1 Shrimp, canned 2.01 201 1 C A 1 Shrimp, fried 1.66 166 9 C A 1 Tuna, light, canned in water 0.19 19 1 C A 1 Tuna, canned in oil, drained 0.31 31 9 C A 1 Apple, raw, with peel 0.03 3 1 C A 1 Applesauce, sweetened 0.05 5 0.7 19 3 8 3 7 C A 1 4 Avocado, raw 0.07 7 9 C A 1 Bananas, raw 0.02 2 1 C A 1 Cantaloupe, raw 0.01 1 9 C A 1 Cherries, sweet, raw 0.02 2 9 C A 1 4 Cranberry sauce 0.02 2 2 D A 1 Fruit cocktail, canned 0.09 9 3.0 12 5 15 0 22 C A 1 4 Grapefruit, raw 0.01 1 9 C A 1 Grapes, raw 0.08 8 4.8 13 1 27 0 21 C A 1 4 Juice, apple, DOLE, ready-to-drink 0.61 58 6.9 22 15 127 43 72 A A 1 2 3 Juice, apple, JUICY JUICE, ready-to-drink 0.50 48 6.5 30 9 145 34 61 A A 1 2 3 Juice, apple, MINUTE MAID, ready-to-drink 0.29 28 2.8 32 8 81 22 33 A A 1 2 3 Juice, apple, MOTT'S, ready-to-drink 0.29 28 3.3 28 8 60 22 35 A A 1 2 3 Juice, grapefruit 0.46 45 5.9 40 1 115 33 57 B A 1 4 Juice, grape, WELCH'S, ready-to-drink 0.77 72 3.4 20 50 95 65 79 A A 1 2 3 

Fast foods:Fats and oils:Finfish and shellfish products:Fruits and fruit products:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Juice, grape, white 2.13 204 43.7 12 139 287 16 392 C A 1 4 Juice, orange, frozen, concentrate 0.24 20 1 C A 1 Juice, orange, frozen, concentrate, prepared with tap water 0.61 58 RPI 6 Juice, orange, DEAN, ready-to-drink 0.54 52 9.8 22 4 145 32 72 A A 1 1 2 3 Juice, orange, MINUTE MAID, ready-to-drink 0.32 31 2.8 51 3 72 26 37 A A 1 1 2 3 Juice, pinapple, canned 0.06 6 1.4 24 1 15 3 9 B A 1 4 Juice, prune 0.62 60 23.5 21 17 115 0 135 C A 1 4 Juice blend (apple and grape), JUICY JUICE grape, ready-to-drink 1.07 102 8.9 27 53 184 84 121 A A 1 2 3 Juice blend (apple, grape, and other juices), JUICY JUICE (berry, cherry, or punch), ready-to-drink

0.88 84 13.7 4 44 103 41 127 B A 1 4 

Juice blend (apple and grape), MOTT'S grape, ready-to-drink 0.28 27 3.2 18 10 60 20 33 A A 1 2 3 Juice blend (apple, grape and pear), MINUTE MAID grape, ready-to-drink 0.45 43 4.4 25 10 100 34 52 A A 1 2 3 Nectar, fruit 0.13 12 2.3 11 5 26 7 17 C A 1 4 Peaches, canned 0.07 7 0.4 30 4 8 6 8 C A 1 4 

Peaches, raw 0.04 4 9 C A 1 4 Pears, raw 0.02 2 0.2 20 1 3 2 3 C A 1 4 Pears, canned 0.08 8 1.3 20 2 11 4 11 C A 1 4 

Pineapple, canned 0.04 4 1.1 11 2 5 0 9 C A 1 4 Plums, dried (prunes), uncooked 0.04 4 9 C A 1 4 Plums, raw 0.02 2 9 C A 1 4 Raisins 2.34 234 1 C A 1 Strawberries, raw 0.04 4 0.4 10 4 5 0 9 C A 1 4 Watermelon, raw 0.01 1 0.3 11 1 2 0 3 C A 1 4 Lamb chop, pan cooked with added fat 0.32 32 9 C A 1 Veal cutlet, breaded, pan cooked with added fat 0.21 21 15.1 11 6 36 0 212 C A 1 4 Veal, liver, pan cooked with added fat 0.05 5 9 C A 1 

Lamb, veal and game:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Beans, baked, canned, with pork 0.54 54 13.0 11 41 67 0 219 C A 1 4 Beans, mature, boiled 0.02 2 0.3 36 2 3 1 3 C A 1 4 Cowpeas common (blackeyes), boiled 0.03 3 9 C A 1 4 Peanut butter, creamy 0.03 3 1 C A 1 4 Peanuts, dry roasted, salted 0.16 16 9 C A 1 4 Beef stew 0.57 57 3.7 10 47 68 46 67 D A 1 4 Casserole, beef, tomato and pasta 0.67 67 2 D A 1 4 Chicken potpie 0.58 58 5.0 13 48 75 44 71 C A 1 4 Chicken and noodle casserole, homemade 0.16 16 9 16 16 C A 1 Chili con carni, beef and beans, canned 0.45 45 9 C A 1 4 Frozen meal, fried chicken, mashed potatoes, cornbread, and/or vegetable 0.48 48 9 C A 1 Lasagna, homemade 0.18 18 9 C A 1 4 Lasagna, canned 0.54 54 2 30 78 D A 1 4 Macaroni and cheese, prepared from mix 0.33 33 5.8 23 11 51 18 47 C A 1 4 Mashed potato and gravy 0.84 84 1 D A 1 4 Meatloaf 0.30 30 3.4 19 18 40 21 38 C A 1 4 Spaghetti, with meat sauce 0.38 38 9.3 19 10 76 14 62 C A 1 4 Spaghetti, with sauce, no meat, canned 0.40 40 6.6 13 30 59 19 61 C A 1 4 Ravioli, CHEF BOYARDEE, beef, with meat sauce, canned 0.13 13 2 12 15 D A 1 4 Turkey, broccoli, cheese bake 0.28 28 2 D A 1 4 Pecans 0.10 10 9 C A 1 4 Bacon, cooked 0.34 34 5.3 17 15 60 21 46 C A 1 4 Bacon, raw 0.04 4 2 D A 1 Ham, cured, baked 0.20 20 6.0 16 4 30 1 39 C A 1 4 Pork, chop, baked 0.38 38 2 19 57 D A 1 4 Pork, roast, cooked 0.42 42 0.6 11 42 43 35 50 C A 1 4 

Legumes and legume products:Meals, entrees and sidedishes:Nut and seed products:Pork products:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Chicken, cooked (includes fried and roasted) 0.15 15 2.1 37 4 25 10 19 C A 1 4 Turkey, roast 0.21 21 2 D A 1 Bologna, OSCAR MEYER 0.36 36 5.2 13 25 50 25 50 C A 1 4 

Ham and cheese loaf 0.36 36 2 34 38 D A 1 4 Hot dogs, beef 0.48 48 1 C A 1 Sausage, pork 0.16 16 1.8 12 11 19 10 22 C A 1 4 Sausage (includes salami, not hard) 0.41 41 10.2 11 31 51 0 170 C A 1 4 Chips, corn and tortilla 0.52 52 3.3 18 43 71.4 44 60 C A 1 4 Popcorn, oil popped 0.06 6 2.3 11 4 9 0 35 C A 1 4 Potato chip 0.61 61 7.0 16 30 86 45 78 C A 1 4 Potato chip, baked 1.06 106 15.5 4 60 131 56 155 D A 1 4 Sauce, cheese 0.29 29 2 D A 1 Sauce, pizza, canned 0.10 10 2 D A 1 Sauce, spaghetti, canned 0.22 22 6.5 12 5 58 6.0224 37.91 C A 1 4 Sauce, tartar 0.30 30 2 D A 1 4 Sauce, white 0.04 4 9 C A 1 4 Gravy, beef 0.99 99 1 C A 1 Gravy, brown, prepared from mix 0.57 57 20.9 19 10 120 3 111 C A 1 4 Soup, beef bouillon, canned, reconstituted 0.29 29 9 C A 1 4 Soup, chicken broth 0.61 61 1 C A 1 4 Soup, chicken noodle, canned, reconstituted 0.35 35 7.0 19 14 55 17 53 C A 1 4 Soup, clam chowder 0.36 36 2 D A 1 4 Soup, corn chowder 1.32 132 1 D A 1 4 Soup, minestrone 0.86 86 2 D A 1 Soup, pea 0.76 76 4 D A 1 Soup, tomato, canned reconstituted, with milk 0.07 7 0.8 10 4 8 4 9 D A 1 4 Soup, vegetable beef, canned, reconstituted 0.43 43 12.3 19 12 89 11 74 C A 1 4 

Poultry products:Sausages and luncheon meats:Snacks: Soups, sauces, and gravies:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Pepper, black 0.34 34 8 C A 1 4 Salt, iodized 0.02 2 1 C A 1 Mustard, prepared 0.01 1 2 D A 1 4 Candies, caramels 0.27 27 9 C A 1 Candies, milk chocolate 0.05 5 9 C A 1 Candies, M&M MARS, "M&M's" Milk Chocolate Candies 0.17 17 2 15 20 D A 1 4 Candies, REESE'S Peanut Butter Cups 0.09 9 2 7 11 D A 1 4 Candies, M&M MARS, SNICKERS Bar 0.36 36 2 27 46 D A 1 4 Gum 0.05 5 2 D A 1 4 Frozen novelties, ice type, regular, all flavors 0.74 74 11.1 3 57 95 26 122 C A 

Frozen novelties, ice type, sugar free, all flavors 0.89 89 1.7 3 86 91 82 96 C A 1 2 3 Frozen novelties, juice type 0.77 77 1 Frozen novelties, ice cream sandwich 0.27 27 9 C A 1 4 Frozen yogurts, chocolate 0.40 40 1 D A 1 Frozen yogurts, vanilla 0.26 26 1 D A 1 Gelatin desserts, strawberry, prepared 0.69 69 14.3 24 18 137 36 102 C A 1 4 Honey, bottled 0.07 7 9 C A 1 4 Jam, strawberry 0.19 19 2 D A 1 Jellies 0.73 73 8.7 13 64 90 35 110 C A 1 4 Ice creams, chocolate 0.23 23 2.6 3 19 28 12 34 B A 1 2 3 Ice creams, vanilla 0.15 15 1.1 4 14 19 12 19 B A 1 2 3 Bread pudding 0.74 74 2 D A 1 Pudding, instant, prepared with whole milk 0.22 22 7.7 23 4 65 4 40 C A 1 4 

Sugar, granulated 0.01 1 0.5 15 1 2 0 7 C A 1 4 Syrup, pancake 0.44 44 16.0 11 28 60 0 247 C A 1 4 

Spices and herbs:Sweets:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Asparagus, cooked 0.22 22 18.0 13 4 40 0 250 C A 1 4 Beans, snap (includes cooked, canned, frozen) 0.19 19 6.6 36 4 62 4 34 D A 1 4 Beets, canned 0.26 26 0.3 11 26 27 22 30 C A 1 4 

Broccoli, boiled 0.04 4 9 4 4 C A 1 4 Cabbage, boiled 0.01 1 9 C A 1 Carrots, cooked 0.47 47 2 D A 1 4 Carrot, juice 0.07 7 1 B A 1 Carrots, raw 0.03 3 0.5 21 2 6 2 4 C A 1 4 Catsup 0.15 15 3.5 19 5 32 7 23 C A 1 4 Cauliflower, boiled 0.01 1 9 C A 1 Celery, raw 0.04 4 9 C A 1 Coleslaw 0.11 11 1.1 13 8 14 8 14 C A 1 4 Collard greens, boiled 0.27 27 9 C A 1 Corn, frozen, kernels cut off cob, unprepared 0.15 15 12.2 6 1 39 0 67 C A 1 4 Corn, canned 0.18 18 9 C A 1 4 Corn, cream style, canned 0.28 28 9 C A 1 4 Cucumber, raw 0.01 1 0.7 11 1 2 0 10 C A 1 4 

Lettuce 0.05 5 4.2 14 0 13 0 23 C A 1 4 Lima beans, immature seeds, frozen, boiled 0.07 7 9 C A 1 4 Mixed vegetables, canned 0.37 37 6.5 10 24 57 19 55 C A 1 4 Mushrooms, canned 0.10 10 9 C A 1 4 Onion rings, breaded, fried, frozen, heated 0.55 55 9 C A 1 Onions, raw 0.01 1 0.1 12 1 1 0 2 C A 1 4 Peas, green (includes cooked and canned) 0.29 29 5.0 36 8 57 18 40 C A 1 4 Peppers, sweet, green, raw 0.02 2 9 C A 1 4 Pickles, cucumber, dill 0.30 30 6.0 18 4 49 16 44 C A 1 4 

Vegetables and vegetable products:
USDA National Fluoride Database

Food Group Item Mean 

ppm

Mean 

mcg/

100g 

**

Std 

Error

Num 

datapts

Min 

Value

Max 

Value

Lower 

95% 

EB

Upper 

95% 

EB

Confidence 

Code

Derv. 

Code

Source 

Code

Statistical 

Comments

Potatoes, boiled 0.49 49 2 D A 1 Potatoes, french fried, frozen, heated 0.26 26 4.1 21 6 41 16 35 C A 1 4 

Potatoes, hashed brown 0.44 44 2 D A 1 Potatoes, mashed 0.39 39 11.0 23 9 84 12 66 C A 1 4 Potatoes, puffs, frozen, prepared 0.06 6 2 6 6 D A 1 4 Potatoes, russet, baked 0.45 45 1 C A 1 Potatoes, scalloped 0.31 31 10.1 19 4 62 6 57 C A 1 4 

Radishes, raw 0.06 6 9 C A 1 4 Sauerkraut, canned 0.07 7 9 C A 1 Spinach, cooked 0.38 38 16.3 20 20 70 0 108 C A 1 4 Squash, cooked (includes summer and winter) 0.02 2 0.0 20 2 2 2 2 C A 1 4 Sweet potatoes 0.14 14 7.0 11 7 21 0 102 C A 1 4 Sweet potatoes, candied, home prepared 0.08 8 9 C A 1 Tomatoes, canned 0.05 5 1.4 12 3 9 1 9 C A 1 4 Tomatoes, raw 0.02 2 1 C A 1 Tomato juice, canned 0.07 7 3.1 11 4 10 0 46 C A 1 4 Tomato sauce, canned 0.35 35 1 C A 1 Tossed salad 0.05 5 2 3 8 D A 1 4 **mcg/100g = ppm * 100 (beverages corrected for specific gravity)$ Municipal water is not well water.* Cooked in deionized water.# Cooked/brewed/prepared in tap water. % Unprepared.