Fluoride in tea: Could your daily cuppa really make you ill?

McArthur, Alastair

doi:10.1111/nbu.12073

Cited by 5 publications

(8 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fluoride, in varying concentrations, is naturally occurring in our daily surroundings. People are frequently exposed to fluoride through water and foods . Some foods and beverages, such as certain types of tea, contain high contents of fluoride .…”

Section: Introductionmentioning

confidence: 99%

“…Some foods and beverages, such as certain types of tea, contain high contents of fluoride . Tea is the most popular beverage in the world after water; however, the tea plant is well known to accumulate fluoride . Cases of unsightly dental fluorosis and crippling skeletal fluorosis have been reported, linked to chronic exposure to high levels of fluoride through consumption of (brick) tea .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxides

Peng

Chen

et al. 2016

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxides

Peng

Chen

et al. 2016

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…). Publication of the study led to media coverage in the UK about the potential dangers of tea consumption (McArthur ). However, there were several drawbacks to the study including the creation of a standard tea brew using 2 g of tea in 100 ml, whereas 3.1 g of tea in 180–250 ml is more common (Ruxton & Hart ), and long brewing times of 2, 10 and 30 minutes.…”

Section: Introductionmentioning

confidence: 99%

“…An analysis of F-in retail tea bags, published in 2013, suggested that consuming typical amounts of tea from economy brands could lead to excessive F-exposure (Chan et al 2013). Publication of the study led to media coverage in the UK about the potential dangers of tea consumption (McArthur 2014). However, there were several drawbacks to the study including the creation of a standard tea brew using 2 g of tea in 100 ml, whereas 3.1 g of tea in 180-250 ml is more common (Ruxton & Hart 2011), and long brewing times of 2, 10 and 30 minutes.…”

Section: Introductionmentioning

confidence: 99%

“…However, there were several drawbacks to the study including the creation of a standard tea brew using 2 g of tea in 100 ml, whereas 3.1 g of tea in 180–250 ml is more common (Ruxton & Hart ), and long brewing times of 2, 10 and 30 minutes. In addition, the authors determined average F‐ intake from tea based on a daily consumption of 1 l, whereas typical tea intakes in the UK are 500–600 ml (McArthur ). They also compared estimated F‐ intake with the US adult male AI of F‐ of 4 mg/day rather than a tolerable upper intake level (UL) which, in Europe, is 7 mg/day for adults.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fluoride content of retail tea bags and estimates of daily fluoride consumption from typical tea drinking in UK adults and children

Ruxton¹,

Bond²

2015

Nutrition Bulletin

View full text Add to dashboard Cite

There are concerns that tea could provide fluoride (F-) intakes that exceed safe limits. However, F-intakes at the recommended daily allowance (RDA) can support dental health. Benefits and risks were explored in an analysis of UK retail teas. Samples of 49 tea bags and infusions (black blended, speciality/single estate, decaffeinated) were analysed for F-/kg dry weight using an ion selective electrode. Standardised infusions were prepared and analysed as for dry tea. Daily F-from tea was estimated by combining estimated UK tea consumption with F-in black blended tea. Findings showed that mean F-/kg dry weight was 1164 mg black blended, 877 mg speciality and 1464 mg decaffeinated. Infusions contained 4.91 mg/l black blended, 3.0 mg/l speciality and 7 mg/l decaffeinated equating to 0.72-1.68 mg of F-per serving. Based on population means and 95th percentile intakes of tea, including non-consumers, daily F-intakes from tea were less than the RDA and adequate intake (AI) (except for adults with intakes > 95th percentile) but also within age-appropriate tolerable upper intake levels (UL) at both mean and 95th percentile tea intakes. After excluding nonconsumers, intakes of F-remained less than UL for all groups except those aged 1.5-3 years or ≥65 years with tea intakes > 95th percentile. In addition, mean Fintakes of all consumers aged less than 65 years were below AI, while F-intakes of those at the 95th centile of tea intake were above AI. This suggests tea can be consumed safely from age of 4 years. Some brands contained sufficient F-for a European Union (EU) health claim relating to strengthening and maintaining tooth enamel. In conclusion, typical tea consumption in the UK delivers F-within UL for most age groups not taking into account other sources of F-, but greater dental health benefits might be achieved if average adult consumption were to rise to 4-5 servings per day.

show abstract

Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review

Peng

Ren

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

Tea is the one of the most popular non-alcoholic caffeinated beverages in the world. Tea is produced from the tea plant (Camellia sinensis (L.) O. Kuntze), which is known to accumulate fluoride. This article systematically analyzes the literature concerning fluoride absorption, transportation and fluoride tolerance mechanisms in tea plants. Fluoride bioavailability and exposure levels in tea infusions are also reviewed. The circulation of fluoride within the tea plantation ecosystems is in a positive equilibrium, with greater amounts of fluoride introduced to tea orchards than removed. Water extractable fluoride and magnesium chloride (MgCl 2) extractable fluoride in plantation soil are the main sources of absorption by tea plant root via active transmembrane transport and anion channels. Most fluoride is readily transported through the xylem as F − /F-Al complexes to leaf cell walls and vacuole. The findings indicate that tea plants employ cell wall accumulation, vacuole compartmentalization, and F-Al complexes to co-detoxify fluoride and aluminum, a possible tolerance mechanism through which tea tolerates higher levels of fluoride than most plants. Furthermore, dietary and endogenous factors influence fluoride bioavailability and should be considered when exposure levels of fluoride in commercially available dried tea leaves are interpreted. The relevant current challenges and future perspectives are also discussed.

show abstract

Fluoride in tea: Could your daily cuppa really make you ill?

Cited by 5 publications

References 11 publications

Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxides

Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxides

Fluoride content of retail tea bags and estimates of daily fluoride consumption from typical tea drinking in UK adults and children

Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review

Contact Info

Product

Resources

About