Levels of fluoride in traditionally fermented alcoholic beverages commonly consumed in Ethiopia
| dc.contributor.advisor | Chandravanshi B.S. (Professor) | |
| dc.contributor.author | Belete Yohannes | |
| dc.date.accessioned | 2018-06-27T06:27:52Z | |
| dc.date.accessioned | 2023-11-09T16:18:13Z | |
| dc.date.available | 2018-06-27T06:27:52Z | |
| dc.date.available | 2023-11-09T16:18:13Z | |
| dc.date.issued | 2016-06 | |
| dc.description.abstract | Fluorine is one of several trace elements receiving much attention owing to its possible harmful effects on health and the environment. Fluorosis is a public health problem in certain part of Ethiopia, especially in rift valley. Beverages are the largest contributors to an individual’s total exposure to fluoride. Total daily fluoride exposure can vary markedly from one region to another depending on concentration of fluoride in drinking water and water-based beverages. The objective of this study was to determine levels of fluoride in traditional fermented alcoholic beverages (tella, tej, areki, shamita, borde and korefe) widely consumed in selected areas of Ethiopia. The beverages samples and the water used for their preparation were collected from the rift valley and outside rift valley areas of Ethiopia: Adami Tulu, Meki, Alem Tena, Deguna Fanigo, Debre Birhan, Debre Markos, and Wogera towns. The beverages samples were collected from local markets and house hold levels in the areas where they are prepared and consumed in large amount. Levels of fluoride in the beverages and water samples were determined by fluoride ion selective electrode. The mean fluoride concentration (mg/L) ranged in beverages and corresponding water samples, respectively, were: tella (0.32-8.19, 0.30-5.06), tej (0.35-5.76, 0.31-5.06), areki (0.52-0.97, 2.09-9.02), shamita (5.26, 0.78), borde (4.95, 0.92) and korefe (1.39, 0.35). Pearson correlation showed that the levels of fluoride in the traditional fermented alcoholic beverages were found to correlate positively with the levels found in the water. The mean daily dietary fluoride intake from the beverages was different with different fluoride concentration of the water used. In this study, the estimated daily intake of fluoride through beverages for the regular drinker ranges from 0.004-3.28 mg/day. The beverages prepared using low concentration of fluoride water is safe for human consumption while beverages prepared using high concentration of fluoride containing water may cause dental as well as skeletal fluorosis. Keywords: Alcoholic beverages; Fermented beverages; Food; Fluoride; Ethiopia | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/3847 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa Universty | en_US |
| dc.subject | Alcoholic beverages | en_US |
| dc.subject | Fermented beverages | en_US |
| dc.subject | Food | en_US |
| dc.subject | Fluoride | en_US |
| dc.subject | Ethiopia | en_US |
| dc.title | Levels of fluoride in traditionally fermented alcoholic beverages commonly consumed in Ethiopia | en_US |
| dc.type | Thesis | en_US |