Safety evaluation on fluoride content in black tea |
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| Affiliation: | 1. Geocoastal Research Group, School of Geosciences F09, The University of Sydney, Sydney, NSW 2006, Australia;2. Instituto de Estudos Costeiros, Universidade Federal do Pará, Alameda Leandro Ribeiro, sn, Aldeia, 68600-000 Bragança, Pará, Brazil;3. School of Geosciences F09, The University of Sydney, Sydney, NSW 2006, Australia;1. Faculty of Chemistry, Kharazmi University, Tehran, Iran;2. Department of Analytical Chemistry, Faculty of Chemistry, K.N. Toosi University of Technology, Tehran, Iran;1. Institute of Biophysics and Cell Engineering of the National Academy of Sciences of Belarus, Belarus;2. School of Advanced Studies “Ageing and Nutrition”, University of Camerino, Italy;3. Department of Clinical Dental Sciences, Polytechnic University of Marche, via Ranieri 60131, Ancona, Italy;4. School of Pharmacy and Health Products, University of Camerino, Italy |
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| Abstract: | Fluoride content in black tea in various commodities, packages, and preparation processess was assayed and its safety evaluated. A fluoride ion selective electrode method was used to determine the fluoride content in 20 tea samples, in various black tea commodities, namely stick-shaped, granular, and canned or bottled tea beverage, originally produced in India, Sri Lanka, China, Japan and UK, and milk–tea after addition of milk and sugar. The fluoride content of 5 stick-shaped black teas was 96.9–148 mg/kg, that of 8 granular black tea was 139–223 mg/kg, and that of 3 canned or bottled beverage black tea beverages was 0.70–0.96 mg/l, respectively. Neither the bagged black tea paper nor the addition of milk and sugar affected the ionic fluoride level within the tea. These results suggest that, for heavy black tea drinkers, the fluoride intake in areas with drinking water fluoridation, and also other probable sources of fluoride, may approach or reach the level of risk from chronic fluoride intoxication. |
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