1997 Study: Fluoride Shown to Cause 10,000 Cancer Deaths

Fluoride poison_tapwaterFluoride is neither a nutrient nor essential for healthy teeth. It is one of the most poisonous substances on Earth.

Water fluoridation is a highly controversial topic, with many individuals voicing massive concern over the practice. In contrast, some stick to the concept that there isn’t any association between fluoride and any real negative effects. Fluoride, however, is indeed a toxic substance, and has been tied with numerous health complications in well-established research. Fluoride can be found in many water supplies, toothpaste, and even food at alarming levels.

According to the National Toxicology Program, “the preponderance of evidence” from laboratory ‘in vitro’ studies indicates that fluoride is a mutagen (a compound that can cause genetic damage).

It is generally accepted that if a substance can induce genetic damage there is a heightened risk that it could cause cancer as well.

While the concentrations of fluoride causing mutagenic damage in the in vitro studies is higher than the concentrations found in human blood, there are certain “microenvironments” in the body (e.g. the bones) where the concentrations of fluoride can accumulate to levels comparable to, or in excess of, those causing mutagenic effects in the laboratory.

Of particular concern are a series of studies indicating that fluoride can cause osteosarcoma (bone cancer) in both fluoride-treated male rats and boys under the age of 20 living in fluoridated areas. Osteosarcoma is a rare, but deadly, form of cancer that strikes primarily during the teenage years.

Of additional concern are recent studies indicating that:

  • Primates (humans and great apes) are more susceptible to the mutagenic effects of fluoride than rodents (rats);
  • An increased rate of mutagenic damage was detectable in humans exposed to only modestly elevated levels of fluoride; and
  • Workers exposed to fluoride in industry – in the absence of other known carcinogens such as PAH – suffered an increased occurrence of bladder cancer.

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One paper entitled “Fluoride – A Modern Toxic Waste” says the following:

Dr. John Yiamouyiannis (1943-2000), spent years researching the health effects of fluoride toxicity. He founded the Safe Water Foundation, which regularly reports research documenting the harmful effects of fluoride. Fluoride is a cumulative poison that damages the immune system, poisons over 100 enzymes, makes minerals such as calcium and magnesium precipitate and become unavailable, causes premature aging, causes hypothyroidism, increases risk to cancer and bone pathologies such as osteoporosis, and causes seizures in susceptible people. Fluoride also increases the risk for the so-called autoimmune diseases, such as Lupus, Rheumatoid Arthritis, and others, and increases the incidence of mongoloidism and crib death (SIDS) in newborns.

It’s hard to avoid fluoride even if you drink distilled water. Why? Because fluoridated water is used in the preparation of foods, soft drinks, beer and foods grown with fluoridated water.

Yiamouyiannis documents research showing that fluoride increases the tumor growth rate by 25% at only 1 ppm, produces melanotic tumors, transforms normal cells into cancer cells and increases the carcinogenesis of other chemicals.


Sodium fluoride is a toxic industrial waste product from phosphate fertilizer, aluminum, and nuclear weapons manufacturing, among others. It is so toxic that it is illegal to dump in rivers or streams.

In 1997, it was shown that fluoridation caused about 10,000 cancer deaths in epidemiological studies by Dr. Dean Burk, former head of the Cytochemistry Section at the National Cancer Institute and Yiamouyiannis. Despite the findings occurring in 1997, they were not reluctantly released until 1998. After analyzing the study results in rats, it was found that animals who drank fluoridated water:

  • Showed an increase in tumors and cancers in oral squamous cells.
  • Developed a rare form of bone cancer called osteosarcoma.
  • Showed an increased in thyroid follicular cell tumors.
  • Developed a rare form of liver cancer known as hepatocholangiocarcinoma.

Dr Burk refers to a study conducted which compares the 10 largest U.S. cities with fluoridation and the 10 largest without. What researchers found was that following fluoridation, deaths from cancer went up immediately- in as little as a year.

It’s everywhere and in almost everything:


  • “Virtually all authors have noted that some children could ingest more fluoride from dentrifice (toothpaste) alone than is recommended as a total daily fluoride ingestion.”
    SOURCE: Levy SM, Guha-Chowdhury N. (1999). Total fluoride intake and implications for dietary fluoride supplementation. Journal of Public Health Dentistry 59: 211-23.

Infant Formula.

  • “[I]nfant formulas reconstituted with higher fluoride water can provide 100 to 200 times more fluoride than breastmilk, or cows milk.” – Levy SM, Guha-Chowdhury N. (1999). Total fluoride intake and implications for dietary fluoride supplementation. Journal of Public Health Dentistry 59: 211-23.
  • “Our analysis shows that babies who are exclusively formula fed face the highest risk; in Boston, for example, more than 60 percent of the exclusively formula fed babies exceed the safe dose of fluoride on any given day.” – Environmental Working Group, “EWG Analysis of Government Data Finds Babies Over-Exposed to Fluoride in Most Major U.S. Cities”, March 22, 2006.
  • “Fluoride is now introduced at a much earlier stage of human development than ever before and consequently alters the normal fluoride-pharmacokinetics in infants. But can one dramatically increase the normal fluoride-intake to infants and get away with it?” – Luke J. (1997). The Effect of Fluoride on the Physiology of the Pineal Gland. Ph.D. Thesis. University of Surrey, Guildford. p. 176.

Processed Cereals.

  • “[F]ood processing often concentrates fluoride, and foods processed with fluoridated water typically have higher fluoride concentrations than foods processed with non-fluoridated water… A study that found marked differences between cereaals processed in fluoridated and non-fluoridated areas showed that cereals processed in a fluoridated area had fluoride concentrations ranging from 3.8 ppm to 6.3 ppm…” – Warren JJ, Levy SM. (2003). Current and future role of fluoride in nutrition. Dental Clinics of North America 47: 225-43.
  • Infants who eat large quantities of dry infant cereals reconstituted with fluoridated water could ingest substantial quantities of fluoride from this source.” – Heilman JR, et al. (1997). Fluoride concentrations of infant foods. Journal of the American Dental Association 128(7):857-63.


  • “Our data suggest that young children who regularly or frequently drink substantial quantities of [juice] possibly should not receive dietary fluoride supplements, since they might be at increased risk of developing dental fluorosis.” – Kiritsy MC, et al. (1996). Assessing fluoride concentrations of juices and juice-flavored drinks. Journal of the American Dental Association 127(7):895-902.


  • “Seventy-one percent of the [sodas] had fluoride levels exceeding 0.60 ppm, which is considered to contain sufficient fluoride so that dietary fluoride supplements are contraindicated.”- Heilman JR, et al. (1999). Assessing fluoride levels of carbonated soft drinks. Journal of the American Dental Association 130(11):1593-9.
  • “Schulz (1976) found that nearly all soft drinks then manufactured in optimally fluoridated Baltimore (1.10 ppm) had fluoride concentrations of 0.8 ppm or greater. Shannon (1977) tested soft drinks manufactured in Houston, Texas… He found that fluoride concentrations… closely matched the fluoride concentrations of the bottling plants’ water supplies. This conclusion was also reached in other studies, including the authors’ published and unpublished analyses of fluoride concentrations in 332 soft drink products.” – Warren JJ, Levy SM. (1999). Systemic fluoride: Sources, amounts, and effects of ingestion. Dental Clinics of North America 43: 695-711.


  • “Instant tea, one of the most popular drinks in the United States, may be a source of harmful levels of fluoride… The researchers found that some regular strength preparations contain as much as 6.5 parts per million (ppm) of fluoride, well over the 4 ppm maximum allowed in drinking water by the Environmental Protection Agency.” – ‘Potentially harmful fluoride levels found in some instant tea”, Washington University School of Medicine, January 25, 2005.
  • “[M]ost of the iced teas studied contained considerable fluoride concentrations. If infants ingest larger amounts of them because of their sweet taste, there is a risk of uncontrolled overdosing as a result of additional fluoride intake from other sources at the same time. ” – Behrendt A, Oberste V, Wetzel WE. (2002). Fluoride concentration and pH of iced tea products. Caries Research 36(6): 405-410.


  • “[A]nalyses of nineteen California wines revealed fluoride concentrations ranging from 0.23 to 2.80 ppm (mean 1.02 ppm, with seven samples above the international limit of 1 ppm).” – Burgstahler AW, et al. (1997). Fluoride in California wines and raisins. Fluoride 30: 142-146.
  • “Researchers from California State University in Fresno conducted a 5 year study (1990-1994) on vineyards throughout the San Joaquin Valley. They found that ‘[m]ultiple applications of Cryolite during the growing season significantly increase fluoride in wines.’ Notably they found fluoride levels between 3 – 6 ppm in Zinfandel, Chardonnay, Cabernet Sauvignon, Chenin Blanc, Thompson Seedless, Barbera, Muscat Candi, Ruby Cabernet; and levels between 6 – <9 ppm in French Colombard and Zinfandel… At 6 ppm one glass of wine (175 ml) would have delivered as much fluoride as about a liter of optimally fluoridated water!” – Connett E, Connett P. (2001). Fluoride: The Hidden Poison in the National Organic Standards. Pesticides and You 21: 18-22.


  • “Beers brewed in locations with high fluoride water levels may contribute significantly to the daily fluoride intake, particularly in alcohol misusing subjects and this may contribute to alcohol-associated bone disease.” - Warnakulasuriya S, et al. (2002). Fluoride content of alcoholic beverages. Clinica Chimica Acta 320: 1-4.
  • “Soda pop and beer bottled with fluoridated water contain 0.7 to 1 ppm fluoride; consumption of these beverages is almost certainly more variable among individuals than consumption of water… If beer contains 0.7 ppm fluoride, heavy beer-drinkers may ingest more than 4 mg daily from beer alone.” – Groth, E. (1973), Two Issues of Science and Public Policy: Air Pollution Control in the San Francisco Bay Area, and Fluoridation of Community Water Supplies. Ph.D. Dissertation, Department of Biological Sciences, Stanford University, May 1973.

Fluoride: Take your pick. Choose your source.

Mechanically Deboned Chicken.

  • “[F]oods made with mechanically separated chicken have the potential to be a major contributor to total fluoride intake… Fluoride contributed by foods made with mechanically separated chicken could increase the risk of mild dental fluorosis for children less than eight years of age when combined with other sources of fluoride exposure.” – Fein NJ, Cerklewski FL. (2001). Fluoride content of foods made with mechanically separated chicken. Journal of Agricultural Food Chemistry 49(9):4284-6.


“Food categories with the highest mean fluoride levels were fish [2.118 ppm], beverages [1.148 ppm], and soups [0.606 ppm]. Individual samples with the highest fluoride levels were tea [4.97 ppm], canned fish [4.57 ppm], shellfish [3.36 ppm], cooked veal [1.23 ppm], and cooked wheat cereal [1.02 ppm].” – Agency for Toxic Substances and Disease Registry (ATSDR) (2001). Toxicological Profile for Fluorides: Draft Profile for Public Comment. U.S. Department of Health & Human Services, Public Health Service.


The use of fluoridated salt is becoming increasingly widespread across the globe. While the US & Canada do not yet have salt fluoridation programs, it is currently estimated that more people in the world are exposed to fluoridated salt than fluoridated water. Thus, this source of fluoride exposure is becoming increasingly important and insidious. Fluoridated salt usually contains about 250 ppm fluoride, which would result in a daily intake of 2.5 mg of fluoride per day for people consuming 10 grams of salt. Countries with extensive salt fluoridation programs include: Austria, Bolivia, Columbia, Costa Rica, Dominican Republic, France, Germany, Honduras, Nicaragua, Panama, Switzerland, and Venezuela.

Teflon Cookware.

“Teflon-lined cookware may contribute to the fluoride ingested by humans. Full and Parkins boiled fluoridated water at a moderate rate until a one-third or one-half reduction in volume was attained, then determined the fluoride content of the residual water… In Teflon-coated ware, the concentration of fluoride ion increased to nearly 3 ppm. This result requires confirmation; but, if it is correct, then the release of fluoride into foods during cooking in plastic-coated wares requires investigation.” – Marier J, Rose D. (1977). Environmental Fluoride. National Research Council of Canada. Associate Committe on Scientific Criteria for Environmental Quality. NRCC No. 16081.

Officially Mandated Poisoning.

Fluoride PoisonDespite repeated warnings that humans, particularly children, are currently receiving too much fluoride from their diets, fluoride pesticides continue to be added to the food supply under extremely lax regulations from the US Environmental Protection Agency (EPA).

Currently, the main fluoride pesticide used in the US is cryolite (sodium aluminum fluoride). The EPA currently allows up to 7 ppm of fluoride on over 30 fruits and vegetables treated with cryolite. This 7 ppm fluoride tolerance applies to: apricots, beets, blackberries, broccoli, brussel sprouts, cabbage, cauliflower, citrus fruits, collards, cranberries, cucumbers, eggplants, grapes, kale, lettuce, melons, nectarines, peaches, peppers, plums, pumpkins, radishes, raspberries, squash, strawberries, tomatoes and turnip.

A 2 ppm standard has also been established for potatoes, which are second to grapes for total cryolite usage.

The EPA’s standard of 7 ppm for fluoride residues is over 5 times greater than the standard set by the US Department of Agriculture (USDA) in 1933. In 1933, the USDA established the maximum level for fluoride residues on fruits and vegetables at 1.2 ppm, which was the same standard the USDA established for arsenic. While arsenic pesticides have since been phased out of use in the US, fluoride pesticides remain.

In fact, the current tolerance levels for fluoride pesticides could become even higher – if the US EPA, under intense pressure from DOW Chemical, approves sulfuryl fluoride as a replacement fumigant for methyl bromide.

If EPA approves sulfuryl fluoride (an indoor fumigant that has never before been used on food) as the replacement for methyl bromide, there will be a substantial increase in the fluoride contamination of the food supply.

To reduce fluoride levels to a the greatest degree, activists must demand that the government first stop fluoridating the water supplies. Water fluoridation has not only been linked to an increased cancer risk, but a decreased IQ in children. In fact, the findings forced the government to publicly call for lower fluoridation levels nationwide. On 7th January 2011, the Department of Health and Human Services (HHS) and the Environmental Protection Agency (EPA) recommended that water supplies contain 0.7 milligrams of fluoride per liter of water, replacing the current recommended range of 0.7 to 1.2 milligrams. However, the recommendation is not compulsory. J. Nadine Gracia, MD, chief medical officer in the office of the assistant secretary for health at HHS said as follows. “These guidelines are voluntary guidelines and the decisions [about water fluoridation] are made by state and local municipalities.”

Until water fluoridation comes to a halt, the easiest way to reduce fluoride exposure is to invest in a reverse osmosis water filtration system.

Video: Natural health expert and founder, Dr. Joseph Mercola discusses the different types of water sources your home could have and why a water filter is essential for your home.

Video: The Fluoride Deception is a mini documentary from Mike Adams, executive director of the Consumer Wellness Center. Through the use of animation and motion graphics, it exposes the truth about where fluoride really comes from: The toxic byproducts of the phosphate mining industry.

Video: Dr. Stanley Monteith goes over the history of fluoride, its use, its dangers and its promotion over time. Why something that is rejected by so many nations is promoted here in the USA. Learn about the Hidden Agenda behind the use of Fluoride, who’s behind it and the real purpose behind its use.

Sources: S.1 ; S.2 ; S.3 ; S.4 ; S.5

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