The Fluorine Content and Food Value of Kenya Lake Fish

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Bergh, H.
Haugt, J.
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Studies were conducted to determine whether or not the fluorine content of fish and fish products from lakes RUdolf. Baringo. Naivasha and Victoria was such as to constitute a hazard to consumers. Sea-fish from Mombasa were also included in the s,tudy. A small feeding trial was conducted to compare the effects of feeding fish meal and a mixture of meat and blood meal to pigs. Analyses of lake waters showed Lake Rudolf to have the highest fluorine content (10.2 p.p.m.). followed by Baringo (6.0 p.p.m.). with Naivasha, Victoria and coastal waters having very low amounts (2.0, 0.7 and 0.11-0.10 respectively). The level of fluorine in fish flesh was low and that of bones. though higher still, very modest. There was evidence from Nile Perch of an increase in fluorine content with increase in size (weight) of fish. It was concluded that the fluorine in fish and fish products from the Kenya lakes and coastal waters did not constitute a health hazard to consumers. and that these products were a useful source of protein for human and animals alike. 400
East African Agricultural And Forestry Journal, XXXVI (No 4), p. 392-400