asked the Minister for Health the standards applicable to the presence of fluorine compounds in processed foodstuffs and materials used in processing foodstuffs; and if he will take steps to amend existing standards if fluorine is added to public water supplies.
Ceisteanna—Questions. Oral Answers. - Fluorine Compounds in Processed Foods and Materials.
8.
Mr. Ryan
As regards the first part of the question, the position is that no regulations have been made fixing limits for fluorine compounds specifically, in processed foodstuffs and materials used in processing foodstuffs; in the circumstances, the second part of the question does not arise.
The question of the desirability or otherwise of limiting by regulation the amount of fluorine in food in this country is under consideration by the Food Advisory Committee at present.
I should say that while some countries have limited by regulation the amount of fluorine which may be present in certain foods, there is no uniformity on the question. For example, the British Fluorine in Food Regulations, 1959, prescribe limits as follows:—
|
Maximum fluorine content (expressed in parts per million, estimated by weight) |
|
|
1. Self-raising flour or any similar mixture (not included in item 2 below) containing a farinaceous substance and an acidic phosphate |
3 |
|
2. Baking powder, including golden raising powder |
15 |
|
3. Any article or substance (not included in any of the foregoing items) used as an ingredient in the preparation of food and consisting wholly or partly of an acidic phosphate |
30 |
|
(of the acidic phosphates present) |