Abstract

It has long been accepted that fluoride accumulates in the leaves of the tea plant. Camellia sinensis. In addition it is known that some of this fluoride is released into the infusion which is drunk as tea. The exact concentration of fluoride in a cup of tea and the effects of this fluoride have been the subject of many international studies. This review summarizes the main points of such studies which have been carried out in an attempt to establish the dental significance of fluoride in tea. The most popular teas in Ireland are not readily available in any other country and therefore, Irish data may not be assumed to be similar to those in the studies reviewed here. By identifying potential sources of high fluoride ingestion, recommendations can be made to reduce consumption from these sources in patients who may be at risk of dental fluorosis. In conclusion, it is recommended that a research project be carried out to analyse the fluoride levels released and the rates of the releases from teas available on the Irish market. Ireland has the highest per capita consumption of tea in the world.

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