Abstract
OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively.
METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis); III-imported tea (Camellia sinensis); IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively.
RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children.
CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.
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Aluminium and fluoride contents of tea, with emphasis on brick tea and their health implications.
Tea plant takes up a large quantity of aluminium (Al) and fluoride (F) from acidic soils. It has been known that fluorosis can be developed for people who consume a large quantity of tea made from brick tea, a low quality tea consisting mainly of old tea leaves in China.
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Fluoride and aluminium concentrations of tea plants and tea products from Sichuan Province, PR China.
Some Tibetans in Sichuan Province in southwestern China have been suffering from fluorosis, due to drinking and eating tea with high fluoride (F) and aluminium (Al) contents. Tea plants, soils of tea plantations and tea products from Yaan, Gaoxian and Yibin Cities in Sichuan Province were investigated to evaluate the
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Comparison of total ionic strength adjustment buffers III and IV in the measurement of fluoride concentration of teas.
BACKGROUND: Tea is the second most consumed drink in the UK and a primary source of hydration; it is an important source of dietary fluoride (F) for consumers and also abundant in aluminium (Al). Varying ranges of F concentrations in teas have been reported worldwide which may be, in part,
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Fluoride Sources, Toxicity and Fluorosis Management Techniques - A Brief Review.
Highlights Overexposure to fluoride via drinking water causes several health effects including fluorosis Endemic fluorosis is still persisted in several countries even with advancement in research Most of fluorosis management techniques suggested in the past have come with their own drawbacks Defluoridation techniques based on aluminium materials pose serious
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Fluorine enrichment of vegetables and soil around an abandoned aluminium plant and its risk to human health.
In the process of electrolytic aluminium production, a large amount of fluoride is deposited into the surrounding environment. The growth of crops within these areas creates a state of high stress in plants that can easily result in excessive fluorine enrichment in agricultural products, which in turn poses a health
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Fluoride Content of Tea
Tea, particularly tea drinks made with lower quality older leaves, contain high levels of fluoride. Because of these high levels, research has found that individuals who drink large amounts of tea can develop skeletal fluorosis -- a painful bone disease caused by excessive fluoride intake. Since skeletal fluorosis is often misdiagnosed by
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Estimated "Threshold" Doses for Skeletal Fluorosis
For over 40 years health authorities stated that in order to develop crippling skeletal fluorosis, one would need to ingest between 20 and 80 mg of fluoride per day for at least 10 or 20 years. This belief, however, which played an instrumental role in shaping current fluoride policies, is now acknowledged by the National Academy of Sciences (NAS) and other US health authorities to be incorrect.
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Fluoride content in tea and its relationship with tea quality.
J Agric Food Chem. 2004 Jul 14;52(14):4472-6. Fluoride content in tea and its relationship with tea quality. Lu Y, Guo WF, Yang XQ. Department of Tea Science, Zhejiang University, 268 Kaixuan Road, Hangzhou 310027, People's Republic of China. Abstract: The tea plant is known as a fluorine accumulator. Fluoride (F) content in fresh leaves collected
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Tea Intake Is a Risk Factor for Skeletal Fluorosis
A number of recent studies have found that heavy tea drinkers can develop skeletal fluorosis - a bone disease caused by excessive intake of fluoride.
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Skeletal Fluorosis in the U.S.
Although there has been a notable absence of systematic studies on skeletal fluorosis in the U.S., the available evidence indicates that the consumption of artificially fluoridated water is likely to cause skeletal fluorosis and other forms of bone disease in people with kidney disease and other vulnerable populations.
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