Effect of tea plantation age on the distribution of fluoride and its fractions within soil aggregates in the hilly region of Western Sichuan, China

Yin, Jiali; Zheng, Zicheng; Li, Tingxuan; Zhang, Xizhou; He, Shuqin; Wang, Yongdong; Yu, Haiying; Liu, Tao

doi:10.1007/s11368-016-1409-2

Cited by 16 publications

(9 citation statements)

References 26 publications

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“…However, as also observed in the present study, previous works that examined the fractional distribution of fluoride in soil identified the Res‐F as a predominant fraction 17,46,47 normally existing in mineral form and hardly bioavailable 47 . As regards to the WS‐F, that together with the Ex‐F is considered to form the labile and available soil fluoride pool, 48 values measured in the study area were from 2.7 to 5.5 times higher compared to those found by Dagnaw et al 44 . being also always significantly higher than the threshold of 16.4 mg kg −1 of available fluoride in soil established by EPA, FAO, and WHO as cited by Lakshmi et al ., 23 Limón‐Pacheco et al 40 .…”

Section: Discussionsupporting

confidence: 78%

“…identified the Res-F as a predominant fraction 17,46,47 normally existing in mineral form and hardly bioavailable. 47 As regards to the WS-F, that together with the Ex-F is considered to form the labile and available soil fluoride pool, 48 values measured in the study area were from 2.7 to 5.5 times higher compared to those found by Dagnaw et al 44 being also always significantly higher than the threshold of 16.4 mg kg −1 of available fluoride in soil established by EPA, FAO, and WHO as cited by Lakshmi et al, 23 Limón-Pacheco et al 40 and Paul et al 41 Soil WS-F is highly related to the soil type: factors such as pH, clay minerals, organic matter and concentration of P and Ca are the main drivers of fluoride solubility in soil. Furthermore, in sodic soils, fluoride adsorption has been found to decrease with increasing exchangeable sodium percentage (ESP) level or pH.…”

Section: Discussionmentioning

confidence: 99%

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Fluoride uptake and translocation in food crops grown in fluoride‐rich soils

et al. 2020

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BACKGROUND: The East African Rift Valley (EARV) area is characterized by an intense volcanic activity, which largely influences the nature of soils, ground and surface waters causing a transfer of fluoride from volcanic emissions to the environment. Field experiments were conducted in fluorine-contaminated areas of Ngarenanyuki (Arumeru district) in north Tanzania. In order to evaluate the potential fluoride exposure from diet and the related health risk for the local population, the content of fluoride in soil and plant tissues was assessed, focusing on the edible portions (leaves, fruits or seeds) of the main cultivated and consumed food crops in the area. RESULTS: Average fluoride contents of 8.0, 11.4, 11.3 and 14.2 mg kg −1 of dry matter were observed respectively for maize (Zea mays L.), tomato (Lycopersicon esculentum Mill.), bean (Phaseolus vulgaris L.) and kale (Brassica sp. pl.) edible parts. The cumulative estimated average daily dose (EADD) ranged from 0.026 to 0.165 mg F d −1 kg −1 among different rural population groups and considering two different hypotheses of absorption fraction (75% or 100%), i.e. the amount of fluoride that is absorbed during the digestion process. The associated hazard index (HI) values varied from 0.43 to 2.75. CONCLUSIONS: Considering the dietary habits of the local population, the outcomes of the present study suggest that the investigated crops can substantially contribute to fluoride related diseases, especially in earlier ages.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Fluoride uptake and translocation in food crops grown in fluoride‐rich soils

et al. 2020

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“…Many factors influence the concentration of elements including F in tea plants and its product including cultivar type and growth conditions (soil pH; the F and aluminium contents and their forms in soils; rainfall, altitude, air, and soil pollution from industrial sources and urban activities), horticultural practices (the application of chemical and organic fertilizers, use of pesticides and soil conditioners, the F content of water used for irrigation, mechanical or hand plucking, and age of leaves), the period of withering, and the mechanical processes used in the treatment and packaging of tea [36, 132–150]. …”

Section: Discussionmentioning

confidence: 99%

“…Considering that higher F content has been found in BT infused in teabags than loose orthodox BT [6, 134, 150], it would appear that the introduction of the black CTC teabags to international tea markets post-1970 and the change in origin of imported tea significantly altered population exposure to F. This is evident in the differences in F levels reported in our study with those reported for BT products in NZ during the 1940s [68]. In NZ, population exposure was further exacerbated by the rapid expansion of water fluoridation in the 1960s.…”

Section: Discussionmentioning

confidence: 99%

Black Tea Source, Production, and Consumption: Assessment of Health Risks of Fluoride Intake in New Zealand

Waugh¹,

Godfrey

Limeback

et al. 2017

Journal of Environmental and Public Health

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In countries with fluoridation of public water, it is imperative to determine other dietary sources of fluoride intake to reduce the public health risk of chronic exposure. New Zealand has one of the highest per capita consumption rates of black tea internationally and is one of the few countries to artificially fluoridate public water; yet no information is available to consumers on the fluoride levels in tea products. In this study, we determined the contribution of black tea as a source of dietary fluoride intake by measuring the fluoride content in 18 brands of commercially available products in New Zealand. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode and the contribution of black tea to Adequate Intake (AI) and Tolerable Upper Intake Level (UL) was calculated for a range of consumption scenarios. We examined factors that influence the fluoride content in manufactured tea and tea infusions, as well as temporal changes in fluoride exposure from black tea. We review the international evidence regarding chronic fluoride intake and its association with chronic pain, arthritic disease, and musculoskeletal disorders and provide insights into possible association between fluoride intake and the high prevalence of these disorders in New Zealand.

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“…In soils, chemical sequential extraction has been employed to separate total fluoride (T‐F) presumably into water extractable fluoride (F (H2O) ), magnesium chloride (MgCl 2 ) extractable fluoride (F (MgCl2) ), fluoride bound to Mn/Fe hydroxides (F (oxides) ), fluoride bound to organic matter (F (OM) ), and residual fluoride (F (Res) ) (Fig. 2), 21–23 external fluoride can be transformed into other forms in soil solutions 24 . Another evaluation of soil fluoride is extracted independently by water (F (H2O) ) or calcium chloride (CaCl 2 ) solution (F (CaCl2) ) 22 .…”

Section: Fluoride In Soil and Bioavailability To Tea Plantsmentioning

confidence: 99%

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

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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.

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Effect of tea plantation age on the distribution of fluoride and its fractions within soil aggregates in the hilly region of Western Sichuan, China

Cited by 16 publications

References 26 publications

Fluoride uptake and translocation in food crops grown in fluoride‐rich soils

Fluoride uptake and translocation in food crops grown in fluoride‐rich soils

Black Tea Source, Production, and Consumption: Assessment of Health Risks of Fluoride Intake in New Zealand

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

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