Fluoride and aluminum in teas and tea-based beverages

Fujimaki, Mitsue; Queiroz, Celso Silva; Tabchoury, Cínthia Pereira Machado; Cury, Jaime Aparecido

doi:10.1590/s0034-89102004000100014

Cited by 44 publications

(31 citation statements)

References 16 publications

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“…The highest level was obtained for the infusion of organic Turkish black tea (sample 16) and the lowest one was found in extract of Ceylon green tea (sample 22). The obtained concentrations are comparable with those reported by the authors (Chan and Koh, 1996;Hayacibara et al, 2004;Malinowski et al, 2008).…”

Section: Fluoride Extraction Into Tea Infusionssupporting

confidence: 91%

Evaluation of Fluoride Concentration and Daily Intake by Human from Tea Infusions

Atasoy¹,

Yeşilnacar²,

Atasoy³

2016

Harran Tarım Ve Gıda Bilimleri Dergisi

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The objectives of this study were to determine the fluoride content of tea and the percentage of the average daily intake of fluoride from tea extracts after 10 min brewing. The fluoride content in infusion of commercially available Turkish and Ceylon black, green teas were determined by ion selective electrode. The content of fluoride in tea infusion ranged from 1.010 to 2.89 mg L -1. The fluoride concentrations determined in Turkish black and green tea infusion were higher than in Ceylon black and green tea. The intake of fluoride will be in the range of 30.2-50.0% and 48.3-80.0% for adult and children-teenagers tea drinkers respectively, consuming ten glasses or five cups (1000 ml) of black tea per day. People are often exposed to multiple sources of fluoride, such as in food, water, air and excessive use of toothpaste. The control of tea quality is important to protect the human against to too high uptake of this element from black tea, which is the most popular beverage in Turkey. Excessive intake of fluoride with black tea, especially in the regions with its high level in the drinking water, increases the risk of dental fluorosis in children during the years of tooth development. Keywords: Tea infusion, Fluoride, Black tea, Green tea Demlenmiş Çayların Florür Miktarlarının ve Günlük Florür Alımının Belirlenmesi ÖzBu çalışmanın amacı Türk ve Seylan siyah ve yeşil çaylarının 10 dakika demlendikten sonraki Florür miktarlarını ve bu miktarların günlük flor ihtiyacını karşılama oranlarını ion selektif elektrot kullanarak belirlemektir. Demleme sonrası çayların florür miktarları 1.010 ile 2.89 mg L -1 arasında değişmiştir. Siyah ve yeşil Türk çaylarının florür miktarlarının Seylan çaylarından daha yüksek olduğu belirlenmiştir. Yetişkin ve çocuk bir birey günde 1000 ml siyah çay (10 bardak veya 5 fincan) tükettiğinde sırasıyla günlük florür ihtiyacının %30.2-50.0 ve %48.3-80.0'ini karşılayacaktır. İnsanlar gıda, su, hava ve diş macunları gibi farklı kaynaklardan florür almaktadırlar. Bu nedenle, özellikle sularında fazla miktarda florür bulunan bölgelerde, çocuklar gelişme dönemlerinde florisis riski ile karşı karşıyadır.

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Section: Fluoride Extraction Into Tea Infusionssupporting

confidence: 91%

Evaluation of Fluoride Concentration and Daily Intake by Human from Tea Infusions

Atasoy¹,

Yeşilnacar²,

Atasoy³

2016

Harran Tarım Ve Gıda Bilimleri Dergisi

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“…some foods that are recognized as being rich in fl uoride, such as black tea-based beverages. 8 The fl uoride concentrations found in raw grains of rice and beans were low, and those in beans confi rmed what had been observed in Brazilian seeds sold on the Japanese market. 16 Investigation of the reasons for the variability between brands was not the purpose of this study, but such variability may be related to fertilization, cultivation medium, plant type or irrigation with water containing natural fl uoride.…”

Section: Discussionsupporting

confidence: 62%

Concentração de fluoreto em arroz, feijão e alimentos infantis industrializados

et al. 2007

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OBJECTIVE:To determine fl uoride concentrations in the typical Brazilian meal (rice with beans) and in processed infant foods, and to estimate their contribution towards dental fl uorosis. METHODS:The foods were purchased at supermarkets in the cities of Piracicaba and Campinas, Southeastern Brazil. The processed infant foods were bought in 2001 and the rice and beans in 2003, and they were analyzed immediately. Three brands of rice, three brands of beans and 36 samples of infant foods were analyzed, divided into fi ve groups: ready-to-eat, porridges, formulated foods, powdered milk and others. For the rice and beans, fl uoride concentrations were determined in the raw grains and after they were cooked with fl uoridated (0.7 ppm) or distilled water. All the fl uoride analyses were performed using a specifi c electrode. A dose of 0.07 mg/kg/day was considered to be the upper limit of fl uoride exposure in terms of fl uorosis risks. RESULTS:The fl uoride concentrations found in the grains of rice and beans were low. However, they increased 100 to 200-fold after cooking in fl uoridated water. Even so, they were lower than what is found in some processed foods. A meal of rice and beans prepared with fl uoridated water would be responsible for 29% of the threshold dose for fl uoride intake in terms of acceptable fl uorosis; the contribution from some processed foods reaches 45%. CONCLUSIONS:The typical Brazilian food, even when prepared with fl uoridated water, is safer in terms of the risk of dental fl uorosis than are some processed infant foods.

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“…Malic acid would chelate Al 3+ at the root and transport it to the young leaves while releasing P for plant absorption. Some Al 3+ stays in the root, while excess Al 3+ in the young leaves would form strong complexes with organic acids or polyphenols and transport these to the older leaves (Hayacibara, Queiroz, Tabchoury, & Cury, 2004). Chenery (1955) was the first who reported the accumulation of unusually large quantities of Al (5000 to 16,000 mg kg − 1 ) by tea plant.…”

Section: Aluminiummentioning

confidence: 99%