Fluoride levels of Irish Potatoes (Solanum tuberosum L.), Beans (Phaseolus vulgaris L.) and Green Peas (Possum sativa) from Nakuru County, Kenya, and the risk of fluoride overexposure

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Abstract Background Considerable research has been dedicated to investigating fluoride (F) contaminations of water along the Eastern Africa Rift Valley System (EARS) but critical F data on the food systems is still needed for assessing the risk of human F overexposure and for informing the development of plausible strategies for ameliorating its deleterious effects among the communities. The current study investigated F levels of potatoes (Solanum tuberosum L.), beans (Phaseolus vulgaris L.) and garden peas (Possum sativa) from Nakuru County, Kenya, and then assessed the risk of human F overexposure through contaminated foodstuffs. Results High F levels exceeding WHO’s recommended dietary allowance of 4 mg/kg has been reported in the three foodstuffs. Fluoride levels in the beans and in the potatoes were high and varied from with regions but F levels in peas were lower and nearly constant across the regions. Risks of F overexposure through F-contaminated foodstuffs increased with increasing body weight and physical activity levels, especially in young children and among male populations. Conclusions High F in the foodstuffs have adverse public health implications on the resident communities and the development of plausible remediation and preventive strategies for ameliorating its deleterious effects among the communities is of essence.

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