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食品和饮用水的含氟量是近代食品卫生学关注的问题之一。人体从日常饮用水和食谱中适当地摄入氟化物,可以提高牙质粉的抗酸能力,有利于改善口腔卫生,增强骨骼强度,並对促进神经传导有一定作用。人体日需摄入氟1～1.5毫克,最高不超过4.5毫克;摄入过量的氟会导致牙斑釉病,骨质硬化变脆,以致产生慢性腰腿痛,肢体麻木等症状,严重的还可导致瘫痪以至死亡。
The fluorine content of food and drinking water is one of the concerns of modern food hygiene. The body properly from daily drinking water and dietary fluoride, can improve the acid resistance of toothpaste, is conducive to improving oral hygiene, increase bone strength, and to promote nerve conduction have a role. Human body needs to intake of fluoride 1 ~ 1.5 mg, the maximum does not exceed 4.5 mg; excessive intake of fluoride can cause dental plaque glaze disease, bone sclerosis brittle, resulting in chronic low back pain, limb numbness and other symptoms, serious Can lead to paralysis and even death.