Fluoride and the Skeletal and Dental Tissues

Weatherell, J.A.

doi:10.1007/978-3-662-25198-0_3

Cited by 21 publications

(7 citation statements)

References 64 publications

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“…For example, Weatherell (1966) measured the F levels in femoral compacta from humans of different ages who lived in communities supplied with drinking water containing < 0.5 ppm F in various locations in England and Rochester, New York. Significant differences were found between the two populations, with F accumulating to 4,000 ppm among the English subjects compared to less than 1,000 ppm among residents in Rochester [ 186 ]. Since drinking water in both communities was nonfluoridated (<0.5 ppm), the fourfold difference in bone F levels reported clearly reflects the higher consumption of tea in England compared to the US [ 1 ].…”

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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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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“…Of note, Weatherell measured the fluoride levels in femoral compacta from humans of different ages who lived in communities supplied with drinking water containing less than 0.5 ppm fluoride in various locations in England and Rochester, New York. Significant differences were found between the two populations, with fluoride accumulating to 4000 ppm among the English subjects compared to less than 1000 ppm among residents in Rochester [ 135 ]. Since drinking water in both communities was unfluoridated (<0.5 ppm) the fourfold difference in bone fluoride levels reported may largely reflect the higher consumption of tea in England.…”

Section: Discussionmentioning

confidence: 99%

Risk Assessment of Fluoride Intake from Tea in the Republic of Ireland and its Implications for Public Health and Water Fluoridation

Waugh¹,

Potter

Limeback

et al. 2016

IJERPH

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The Republic of Ireland (RoI) is the only European Country with a mandatory national legislation requiring artificial fluoridation of drinking water and has the highest per capita consumption of black tea in the world. Tea is a hyperaccumulator of fluoride and chronic fluoride intake is associated with multiple negative health outcomes. In this study, fifty four brands of the commercially available black tea bag products were purchased and the fluoride level in tea infusions tested by an ion-selective electrode method. The fluoride content in all brands tested ranged from 1.6 to 6.1 mg/L, with a mean value of 3.3 mg/L. According to our risk assessment it is evident that the general population in the RoI is at a high risk of chronic fluoride exposure and associated adverse health effects based on established reference values. We conclude that the culture of habitual tea drinking in the RoI indicates that the total cumulative dietary fluoride intake in the general population could readily exceed the levels known to cause chronic fluoride intoxication. Evidence suggests that excessive fluoride intake may be contributing to a wide range of adverse health effects. Therefore from a public health perspective, it would seem prudent and sensible that risk reduction measures be implemented to reduce the total body burden of fluoride in the population.

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“…The differing composition of horn cores is probably due to the different construction and/or the different metabolic activity of these parts. During life, the accumulation of fluorine in the skeleton is greatest during periods of bone growth, after which it reaches an almost constant level (Weatherell, 1966). This circumstance obviously also affects antlers which develop over a few months and are shed annually.…”

Section: Discussionmentioning

confidence: 99%

Chemical Dating of Bones Based on Diagenetic Changes in Bone Apatite

Johnsson

1997

Journal of Archaeological Science

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Fluoride and the Skeletal and Dental Tissues

Cited by 21 publications

References 64 publications

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

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

Risk Assessment of Fluoride Intake from Tea in the Republic of Ireland and its Implications for Public Health and Water Fluoridation

Chemical Dating of Bones Based on Diagenetic Changes in Bone Apatite

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