Assessment of fluoride accumulation in various vegetable and leafy greens consumed in Morocco

Fluoride is an essential element in preventing tooth decay, but excessive consumption can be harmful to health. There are various sources of fluoride exposure, including oral intake from water, tea, dates, toothpaste, and green vegetables; however, the extent of exposure varies among different groups in the population. Therefore, it is crucial to monitor the consumption of these sources to avoid the risk of excessive fluoride intake. Our study, analyzing 33 varieties of root, fruit, tuber, and leaf vegetables produced in the Rabat-Salé-Kenitra region of Morocco, should be aiming to understand fluoride accumulation in vegetables, classify different varieties based on their fluoride content, and assess the risks associated with high fluoride exposure through vegetable consumption. The results revealed fluoride levels ranging from 2.3 to 36.2 mg/kg for leaves of consumable plants, 0.17 to 13.2 mg/kg for leafy vegetables, 0 to 5.19 mg/kg for fruit vegetables, 1.45 to 3.66 mg/kg for tuber vegetables, 1.62 to 8.33 mg/kg for bulb vegetables, and 0.85 to 3.40 mg/kg for root vegetables. This study emphasizes the significance of understanding fluoride concentrations in vegetables. It suggests classifying different varieties based on their fluoride content to prevent the risks associated with excessive fluoride exposure from consuming these vegetables. High fluoride exposure through vegetables can result in various health problems, including dental, skeletal, and other types of fluorosis.