Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10552803 | Journal of Food Composition and Analysis | 2011 | 5 Pages |
Abstract
Fluoride (F) intake is recognized to be important for dental health. Tea leaves are known F accumulators and brewed tea as well as the water used for brewing may contribute significantly to individual intake. The USDA's Nutrient Data Laboratory determined the F content of brewed and microwaved teas using geographically matched tap water samples. Two brands of top-selling regular and one of decaffeinated teabags were purchased in 36 locations and brewed either by steeping in boiled water or with microwave heating followed by steeping. The mean F content for caffeinated regular brewed tea was 373 ± 49 μg/100 g (n = 63) and for decaffeinated tea was 270 ± 46 μg/100 g (n = 34). The overall mean for F in microwaved regular tea was lower than regular brew (364 ± 40 μg/100 g vs. 322 ± 30 μg/100 g (n = 36)). In all cases, prepared tea using water from the Midwest had the highest F-values. The mean F content of the brewed teas was 3-4 times higher than the national mean of the tap water, analyzed separately (71 ± 33 μg/100 g). These data are the first nationally representative F-values for brewed teas, and will provide valuable information to the dental and medical research communities in assessment of fluoride intake and impact on dental health.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pamela Ruth Pehrsson, Kristine Y. Patterson, Charles R. Perry,