According to the Salt Lake Valley Health Department 1  the optimal level of fluoride is 0 .7 to 1.2 ppm in drinking water. Also acidity of many foods and drinks leads to tooth decay. In 2003 the State of Utah started adding fluoride to tap water. Then in 2008 Utah counties voted on addition of fluoride resulting in a variation of water treatment from county to county. At present the state has about 50% of the population receiving fluoride treated water with the aim of providing the 1 ppm fluoride level. It has also been reported that some counties are considering cutting back to about 0.7 ppm 2  . This study examined the pH and fluoride content of water samples from the major population counties in Utah. Fluoride levels ranged from 0.08 � 0.92 ppm. The pH values for these samples ranged from 6.26 -8.08. A further study of the fluoride levels and pH in bottled water and other drinks and foods such as fruit and cheese was conducted because many people in Utah do not drink tap water, particularly in regions of high water hardness or areas where taste and / or odor can be off putting. The pH values ranged from 2to 8. The most acidic being colas and citrus based drinks and foods. The fluoride values varied from 0.03 to 0.47 ppm.

Analysis of dental parameters, fluoride and pH, in Utah's waters, drinks and foods

243rd National Meeting (2012)

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