Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release

Maleki, Afshin; Daraei, Hiua; Mohammadi, Elham; Zandi, Shiva; Teymouri, Pari; Mahvi, A H; Gharibi, Fardin

doi:10.4137/ehi.s38511

Cited by 15 publications

(16 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The average concentration of infusible fluoride in green tea (1.19 ± 0.22 mg/L) was significantly lower than that of black tea ( p < 0.05). The infusible fluoride content in green tea in this study was comparable with that (range, 0.16–3.29 mg/L) reported in the study by Maleki et al (2016) 31 . The detection of lower fluoride levels in green tea infusion might be attributed to the method used for harvesting it (from the upper leaf bud and the next two leaves) 29 , 32 .…”

Section: Resultssupporting

confidence: 91%

Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment

Pattaravisitsate

Phetrak

Denpetkul

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Excessive ingestion of fluorides might adversely affect the health of humans. Hence, this study aimed to investigate the concentrations of infusible fluoride in five different types of tea and herbal products; additionally, the probabilistic health risks associated with the ingestion of fluoride in drinking tea and herbal products were estimated. The highest and lowest concentrations of infusible fluoride were detected in black and white tea, respectively. On average, the highest amount of infusible fluoride was extracted following a short brewing time of 5 min in the case of black tea (2.54 mg/L), herbal tea (0.40 mg/L), and white tea (0.21 mg/L). The level of infusible fluoride during brewing was inversely associated with the leaf size of the tea and herbal products. Furthermore, the type of water used influenced the release of infusible fluoride; purified water yielded lower amounts of infused fluoride. The findings of the probabilistic health risk assessment indicated that the consumption of black tea can increase the fluoride intake leading to chronic exposure. Thus, the health risk posed by fluoride intake from drinking tea needs to be evaluated in more details in the future. Appropriate measures for health risk mitigation need to be implemented to minimize the total body burden of fluorides in humans.

show abstract

Section: Resultssupporting

confidence: 91%

Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment

Pattaravisitsate

Phetrak

Denpetkul

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Some authors have clearly proved that, the longer the tea brewing time, the higher the fluoride content in the tea [3,24,26]. Our findings also support the conclusion that longer fermentation is related to higher fluoride concentrations in the beverage.…”

Section: Resultssupporting

confidence: 89%

“…The study by Malinowska et al [24] pointed to the following concentrations of fluoride: green tea 0.59-2.52 mg/L, green tea with additions 0.08-1.7 mg/L, oolong or Pu-ERH 0.39-2.85 mg/L, white tea 0.37-0.69 mg/L and herbal tea 0.02-0.14 mg/L. In turn, Gupta and Sandesh [25] determined fluoride content in black tea depending on the tea form: tea bags (1.67-2.67 mg/L), tea leaves (1.0-3.0 mg/L) and granulated tea (1.45-3.81 mg/L), and Maleki et al [26] observed the level of this element in the range 0.75-3.29 mg/L in tea bags and 0.13-0.56 mg/L in leaves.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea

Jakubczyk

Gutowska

Antoniewicz

et al. 2020

Biol Trace Elem Res

View full text Add to dashboard Cite

Kombucha dates back thousands of years and is reported to have originated in East Asia. It is produced by fermenting tea with added sugar using SCOBY (symbiotic culture of bacteria and yeast). Its health benefits can be attributed to the metabolites produced during the fermentation process. Valuable ingredients of this fermented tea beverage include acetic acid, glucuronic acid, vitamins, enzymes, sugars and polyphenols. Tea, and consequently kombucha, contains numerous minerals, and one of them is fluoride. Under physiological conditions, fluoride plays a significant role in hard tissue mineralisation processes. However, even at low concentrations with long-term exposure, fluorides may accumulate in the body and cause a range of detrimental effects. Kombucha is traditionally brewed with black tea, but these days it is becoming increasingly popular to use other types of tea to make it, which may significantly affect its composition and health-promoting effects. The aim of the study was to evaluate the fluoride content in kombucha beverages derived from black, green, white and red tea. Fluoride content was measured at different time points during fermentation. The potentiometric method was used to determine the content of fluoride ions. It was demonstrated that kombucha is a major dietary source of fluoride (0.42–0.93 mg/L) and that the type of tea used has a significant effect on its chemical composition. Therefore, it recommended to make the beverage with white or red tea, due to the lowest fluoride content and ensure food safety. Graphical Abstract

show abstract

“…It should be noted that the concentration of tea fluoride ion can be measured by selective ion electrode and chromatography. In studies, Maleki & Reto chromatography method and in studies, Amanluo, Zerubruk and Esfahanizadeh, an ion selective electrode method was used to measure the fluoride concentration of tea types (14,21,17,20,19). In the present study, chromatography, the latest and most reliable method for measuring fluoride ion, was used.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Fluoride Ion Concentration in Black, Green and White Tea

Esfehani¹,

Ghasemzadeh²,

Mirzadeh³

2019

IJAM

View full text Add to dashboard Cite

Back ground: Tea is one of the most commonly used drinks in the world. Drinking too much tea might affect the health. Tea is known for its fluoride resources; hence, consuming tea especially together with other fluoride resources can increase the risk of appearance of dental fluorosis. Considering the unspecified concentration of fluoride in white tea in Iran, the current study has carried out to evaluate the concentration of fluoride in different types of black tea, green tea and white tea of Refah Factory of Lahijan. Method and Material: In this study, the content of the fluoride of the black, green and white teas were measured. One gram samples of each type of tea were provided. Each time, the samples were placed in 200 milliliters of boiling distilled water, then it was moved to 80 degrees of Celsius incubator to be brewed. After 5 and 15 minutes, the solution was filtered. Concentration of the fluoride was measured through chromatography method and was recorded by measure of milligrams per liter. Data were analyzed using SPSS21 software. And significant level of less than 0.05 was considered. Findings: The concentration of the fluoride of the black, green and white solutions at the time of 5 minutes of brewing were respectively 1.38, 1.07 and 0.18 milligrams per liter and significantly increased he concentration of fluoride in all three types of tea with increasing drainage time (p value<0.05). Conclusion: The concentration of the fluoride of the three tea types were significantly different, to the extent that the least fluoride concentration belonged to the white and the most concentration belonged to black tea at both brewing times. By increasing the time of brewing the tea, its concentration was increased.

show abstract

Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release

Cited by 15 publications

References 11 publications

Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment

Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment

Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea

Comparison of Fluoride Ion Concentration in Black, Green and White Tea

Contact Info

Product

Resources

About