A study at Case Western Reserve University School of Medicine in Ohio has produced data that links fluoride consumption to an increased risk of type II diabetes.
The study’s author, Kyle Fluegge, used mathematical models to analyze the publically available data on diabetes and fluoride concentrations. “The models look at the outcomes of [diabetes] incidence and prevalence being predicted by both natural and added fluoride,” said Fluegge.
Not just any fluoride, though. He found that where sodium fluoride and sodium fluorosilicate were concentrated the instances of diabetes were increased. In fact, he found, when Fluorosilicic acid was present the rate of diabetes actually decreased.
One interesting thing is that he did not just judge areas on the amount of fluoride in the water, but also took into account the amount of water consumption done by those people. “The models present an interesting conclusion that the association of water fluoridation to diabetes outcomes depends on the adjusted per capita consumption of tap water,” Fluegge explained. “Only using the concentration [of added fluoride] does not produce a similarly robust, consistent association.”
This corroborates information that shows sodium fluoride to be a known preservative of blood glucose.
Fluegge reminds us that this is not an individual study and shows more of a broader idea of what’s going on.
“This is an ecological study. This means it is not appropriate to apply these findings directly to individuals,” he said. “These are population-level associations being made in the context of an exploratory inquiry. And water is not the only direct source of fluoride; there are many other food sources produced with fluoridated water.”
Originally Published By Minds.com