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

Abstract

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.

Is tea a healthy source of hydration?

“…The amount of tea consumed in the UK has decreased in the past 30 years from around seven servings per day to an average of three servings per day (BNF ) with current intakes even lower at just over two servings daily (Ruxton & Bond, in press). Latest market data (International Tea Committee ) show that 115 272 metric tons were imported for UK consumption in 2013, of which 97.5% was black tea.…”

“…A secondary analysis extracted mean daily tea consumption (in grams which is equivalent to millilitres) as well as ‘high’ consumption, i.e . intakes at or above the 95 th percentile (Ruxton & Bond, in press). As presented in Table , the analysis found that up to 83% of UK adults drink tea, with adults aged ≥65 years drinking more than those aged 19–64 years (648 g vs. 542 g per day).…”

“…Reference: Ruxton and Bond (in press) (based on secondary analysis of NDNS rolling programme, Years 1–3).…”

“…All except caffeine are found in minute quantities in brewed tea (Maughan & Griffin ).The amount of caffeine in tea is largely dependent on the brewing time, but caffeine content can vary between 1–90 mg per 100 ml, although the average is taken to be 17 mg per 100 ml of brewed tea (FSA ). Given that the mean daily intake of tea among adult consumers (19–64 years) in the UK is 542 g (Ruxton & Bond, in press), the mean daily caffeine intake from tea is approximately 92 mg.…”

Navigating the Nutrition and Health Claims Regulation

“…An aspect of many of the papers in this issue of Nutrition Bulletin is the requirement for robust evidence if claims are to be made linking a nutrient, food or ingredient of a food with a particular beneficial effect. Examples include papers on fluoride (Ruxton & Bond ), vitamin D (Buttriss ), fibre (Buttriss ), plant bioactives (Kay ) and, in particular, a paper that describes an EC‐funded project ( REDICLAIM ) that aims to understand the impact of European Regulation on the substantiation and use of new general claims and ‘reduction of disease risk’ claims in foods and drinks (Raats et al . ).…”