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F- gets into the hydrosphere by leaching from soils and minerals into ground waters.
Volcanic eruptions and dust storms in areas rich in volcanic rocks add to the F- in the
atmosphere Owing to the small radius of the fluorine atom, it is the most electronegative
and reactive element and is rarely found in its elemental state. It is most commonly
found in combination in the ionic F and the electrovalent or covalent form. Most of the
ionic fluorides are soluble in water, although some, such as CaF, are only slightly
soluble. Further information is available from the detailed textbook chapters by Smith
and Ekstrand [158) and Glemser [84]. Water is by far the most common natural source
of F; but even in areas with levels of F in the drinking water less than 0.5-0.7 mg/L, the
importation of commercially pre- pared beverages and other foods from areas where
water supplies contain higher levels can add substantially to the amount of F ingested.
Some fruit-flavored, carbonated soft drinks and mineral water may also contain
significant (0.7 0.9 mg/L) amounts of F [38, 152]. Fish is a particularly good source of F-
, as are tea leaves, although they differ on F bioavailability. A cup of tea [56] or iced tea
[89] may have a F concentration of 0.5-4 mg/L. An assessment of the total exposure of
a given population to F requires not only a thorough knowledge of the F concentrations
of foods and beverages and an understanding of the open markets of modern society,
but also a careful assessment of potential F ingestion from dental products.