To evaluate the effect of cooking vessel composition on the concentration of fluoride in the water used for cooking and also its effect on fluoride levels after storage for 24 hours. Standard water sample of 1parts per million (ppm) fluoride concentrations was boiled in five commonly used cooking vessels in India namely Aluminium, Earthen pot, Stainless Steel, Teflon and Glass. The fluoride levels in water were analyzed two hours after boiling and after storage for 24 hours using Ion Chromatography method. The data was analyzed using Mann Whitney U and Kruskal Wallis test. There was an increase in fluoride concentration in water boiled in Teflon (1.36 ppm), Stainless Steel vessels (1.06ppm) whereas a decrease was observed in Aluminum (0.76ppm), Earthen Pot (0.85ppm) and Glass vessels (0.98 ppm). After 24 hours storage there was a further drop in fluoride concentration in water stored in Aluminum (0.74ppm) and Earthen pot (0.82ppm), while there was an increase in fluoride concentration in water stored in Teflon vessel (1.39 ppm). There was a statistically significant difference in fluoride concentration in water boiled in five different vessels, analyzed 2 hours after boiling and after storing for 24 hours (P= 0.009). Fluoride concentration in water boiled in Stainless Steel and Teflon vessels increased, whereas a decrease was observed in Aluminum, Earthen pot and Glass vessels. Further research to assess the effect of cooking vessel composition on the fluoride concentration in water and food prepared is needed.
