Fluoride sources are many:
Absent from labels, fluoride is in virtually all foods and beverages, including, soda, baby foods and all infant formulas, It’s high in tea (up to 6 mg/L) and ocean fish. Grape products (raisins, juice, wine, jellies, jams) because of fluoride-containing pesticide residues. EPA allows extremely high amounts of fluoride pesticide residues on foods See "Fluoride tolerances approved b US EPA as of July 15, 2005"
Fluoride is even in chocolate and french fries.
Foods made with mechanically separated (boned) chicken, such as canned meats, hot dogs, and infant foods, also add fluoride to the diet (J Agric Food Chem Sept 2001) "A single serving of chicken sticks alone would provide about half of a child's upper limit of safety for fluoride," the researchers report.
Fluoride ingested daily from toothpaste ranges from 1/4 to 1/3 milligram (National Institutes of Health) “Gels used by dentists are typically applied one to four times a year and can lead to ingestions of 1.3 to 31.2 mg fluoride each time.”
Fluoride is in 20% of medicines, food packaging and inhaled from air pollution
Other sources come from feed regimens of animal products, animal products; food storage containers (Teflon-coated containers); and food packaging (migration of perfluorochemicals into food).