Influence of Type and Level of Dietary Protein on Fluoride Bioavailability in the Rat

A factorial experiment was conducted with weanling rats fed a purified diet to determine the influence of dietary protein type (casein or lactalbumin) and level (12) or 360 g/kg) on fluoride bioavailability (2 or 10 mg/kg as NaF). Although total food intake during the 4-wk study was similar for all...

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