The concluding paragraphs in the article ‘Water − Liquid of Life’ published in Nyam News August Nos 1&2 2001 are shown below:
“Facts about bottled water
“The taste of bottled water comes from the bundle of minerals in it and the method of processing. Do not assume that just because it comes in a bottle it is automatically high quality.
“Bottled water is more expensive than tap water. As with all items of food you should make every effort to ensure that you get value for your money.
“Check the label on your bottled water for the type of water and the location of the source, i.e. where the water is bottled.
“Bottled water is likely to be low in f1uoride content. Fluorine is an important mineral in the formation of the bones and teeth, as so is especially important for young children. On the other hand there are some bottled waters that have fluoride content that exceeds safe intake for children. Too much fluoride can cause mottling of the teeth. The range of safe intake for children up to three years old is 0.1 to 1.5 mg/day.
“Some brands have a high sodium content. Persons affected by hypertension, heart or kidney problems should avoid use of bottled water with more than 10 mg/litre sodium. Water with high sodium content should also not be used for babies and infants especially to make up ORS *Oral Dehydration Solution) and formula milk.
“Most bottled water comes from underground sources and so there is the possible risk of contamination from agricultural or industrial pollution.
“In many countries the bottlers are not required to put date of packaging on the product. So it is difficult to determine how long a bottle has been on the shelf.
“Store your bottled water properly out of direct sunlight and in a cool dry place. There is some evidence that storing bottled water (especially in plastic bottles) at or above room temperature increases the possibility of bacterial growth and increases leaching of contaminants from the plastic into the water. Some of these pose a possible health risk. Wherever possible buy refrigerated water and keep it refrigerated.”
For further information contact:
Caribbean Food and Nutrition Institute P.O. Box 140, Kingston 7 Jamaica, WI
Caribbean Food and Nutrition Institute
UWI Campus,
St Augustine
Trinidad, WI
