Weaning food and magadi associated with dental fluorosis in Northern Tanzania

A cross-sectional study of 143 children aged 10-14 years was carried out to identify Factors associated with the severity of dental fluorosis in 2 are as (Moshi/Kibosho: n = 63/80) with fluoride (F) concentrations < 0.4mg F/L in the drinking water. Dental fluorosis was recorded under field conditions using the Thylstrup and Fejerskov index (TFT). The score on tooth 21 was u sed to indicate the severity. The prevalence of denial fluorosis in Moshi a t TFI score greater than or equal to 1 was 60% and at TFI score greater tha n or equal to 5 it was 10%. The corresponding values in Kibosho were 100% a nd 34%, respectively. Background variables pertained primarily to the child 's first 6 years of life. In Moshi and Kibosho. 65% and 97% of children, re spectively, used magadi, a fluoride-containing food tenderizer. In Moshi, t he risk of having TFI score greater than or equal to 2 was significantly hi gher among users of magadi (odds ratio (OR) = 5). Kiborou, a traditional ho memade weaning food (porridge) cooked with magadi, was used only in Kibosho . Users of kiborou (36%) were at significantly higher risk (OR = 3) of deve loping fluorosis at severity TFI greater than or equal to 4 than the users of lishe, another type of weaning food. AU children in Moshi and 64% in Kib osho used lishe, which is cooked without magadi. Magadi and kiborou were si gnificant risk indicators. Thus; it seems that the unexpectedly high preval ence of dental fluorosis and the observed differences in fluorosis prevalen ce and severity may be partly explained by F exposure from magadi.