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Dental Fluorosis in the Primary and the Permanent Dentition in Fluoridated Areas with Consumption of either Powdered Milk or Natural Cow's Milk
M.J. Larsen
Department of Oral Anatomy, Dental Pathology and Operative Dentistry, Royal Dental College, Vennelyst Boulevard, 8000 Aarhus, Denmark
F. Senderovitz
Board of Health, 3900 Nuuk, Greenland
E. Kirkegaard
Department of Child Dental Health and Community Dentistry, Royal Dental College, Vennelyst Boulevard, 8000 Aarhus, Denmark
S. Poulsen
Department of Child Dental Health and Community Dentistry, Royal Dental College, Vennelyst Boulevard, 8000 Aarhus, Denmark
O. Fejerskov
Department of Oral Anatomy, Dental Pathology and Operative Dentistry, Royal Dental College, Vennelyst Boulevard, 8000 Aarhus, Denmark
The aim of the present study was to describe the patterns of dental fluorosis in the primary and the permanent dentition of children born and reared in two different fluoridated areas, one in which powdered milk suspended in tap water was commonly used (Narssaq, Greenland: 1.1 ppm fluoride in the water) and one in which cow's milk was provided (Vordingborg, Denmark: 1.4-1.6 ppm fluoride in the water). Dental fluorosis was recorded by Thylstrup and Fejerskov's classification. In both locations, the prevalence of dental fluorosis increased the later in life the tooth type was formed. The prevalence of dental fluorosis in the earliest formed teeth was higher in the area where powdered milk was suspended in fluoride-containing tap water than where pasteurized cow's milk was used. In the first permanent molars, the maxillary incisors, and the canines, the prevalence was rather similar in the two areas. In the latest formed teeth, the premolars, the level of fluorosis was higher in Vordingborg. The pattern of dental fluorosis suggests that when powdered milk was used frequently, the children were exposed to a higher fluoride intake earlier in life than were those consuming cow's milk during infancy and childhood.
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Journal of Dental Research, Vol. 67, No. 5,
822-825 (1988)
DOI: 10.1177/00220345880670050501
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