Abstract
To evaluate the fluoride concentration and pH of tea derived from Camellia sinensis produced and commercialized in Argentina. Forty-eight varieties of tea (black (n?=?16), green (n?=?21), red (n?=?7), and white (n?=?4)) commercialized in the form of leaves or tea bags were acquired. One bag or 2.0?±?0.05 g of each product was infused for 5 min in 200 mL of distilled boiled water. The F? concentration was determined using an ion-selective electrode and pH was measured using a pH meter. The found fluoride concentrations ranged from 0.1 to 9.7 µg/mL and the pH ranged from 2.7 to 5.1. A higher fluoride concentration was observed in the leaves group (2.75?±?2.65 µg/mL) compared to tea bags (1.10?±?0.82 µg/mL) (p?<?0.05). Regarding the type of tea, green and black tea were richer in F? than red and white tea. Fluoride and pH appeared not to be correlated (Pearson test). All the studied tea samples presented fluoride concentrations greater than the threshold recommended for drinking water. The pH proved to be low, which could be a risk for erosive tooth wear.
*Original full-text article online at: https://link.springer.com/article/10.1007/s10661-022-10345-9
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Fluoride Content in Asian Produced Green Teas.
Background: This study determined the fluoride content of green tea from various parts of Asia, where green tea originates. Methods We brewed 2.5 g each of 4 types of green tea (from China, South Korea, Japan and Sri Lanka) using deionized water heated to boiling. Water was cooled to 71°C, then tea was
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Flavor augmentations affect fluoride bioavailability from brewed dark tea.
Highlights The bioavailability of fluoride in dark tea and NaF aqueous solution was evaluated. Milk significantly reduced the bioavailability of fluoride in dark tea. In rats, butter prolonged the absorption period of fluoride from dark tea. Fluorosis caused by consumption of dark tea is a major public health problem in the
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Evaluation of fluoride levels in commercially available tea in the United States.
The objective of this study was to compare fluoride levels in commercially available black tea, green tea, and matcha tea. Tea samples were purchased from a local supermarket in the United States and prepared according to the manufacturer's directions to mimic consumer activity. The selected products included 3 black teas
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Tealeaves may release or absorb fluoride, depending on the fluoride content of water.
As the tea plant (Camellia sinensis) is known to accumulate fluoride from the soil, the tealeaves may contain high concentrations of fluoride, which is easily released during infusion. In this study, we have tested the possible effect of original fluoride concentration in the water on the fluoride release from tea.
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Predictors of Plasma Fluoride Concentrations in Children and Adolescents.
Despite increasing concerns about neurotoxicity of fluoride in children, sources of fluoride exposure apart from municipal water fluoridation are poorly understood. We aimed to describe the associations of demographics, drinking water characteristics, diet, and oral health behaviors with plasma fluoride concentrations in U.S. children. We used data from 3928 6–19-year-olds
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