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.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808922/
Tea plant takes up a large quantity of aluminium (Al) and fluoride (F) from acidic soils. It has been known that fluorosis can be developed for people who consume a large quantity of tea made from brick tea, a low quality tea consisting mainly of old tea leaves in China. In addition, it has been claimed that Alzheimer's disease (AD) is linked with the Al content in the human brain. Therefore, the high Al content in tea, especially brick tea is also a concern.
https://www.ncbi.nlm.nih.gov/pubmed/12505437
https://www.sciencedirect.com/science/article/pii/S0378427402003855
The fluoride contents were determined by ion-selective electrode in 26 black tea samples originally produced in Turkey, Sri Lanka, India and Kenya, and in 14 herbal and seven fruit infusions originated from Turkey. Fluoride content in black tea infusions ranged from 0.57 to 3.72 mg/L after 5 min of brewing. Higher fluoride levels were found in black teas originated from Turkey when compared with teas originated from Sri Lanka. Moreover higher fluoride levels were determined in black tea bags compared with granular and stick-shaped black teas. However, herbal and fruit infusions were characterized by low values of fluoride (0.02-0.04 mg/L) after 5 min of brewing and increasing brewing time to 10 min caused only slight increases in some infusions. As a result, consuming tea infusions prepared from some black tea available in Turkish market, especially black tea bags, in large quantities may lead to exposion to a high amount of fluoride which may cause dental fluorosis. ... In countries such as Turkey where tea is traditionally consumed, the fluoride concentration and daily safety precautions should be indicated on tea products.
https://www.ncbi.nlm.nih.gov/pubmed/19345715
Tea, particularly tea drinks made with lower quality older leaves, contain high levels of fluoride. Because of these high levels, research has found that individuals who drink large amounts of tea can develop skeletal fluorosis — a painful bone disease caused by excessive fluoride intake
Since skeletal fluorosis is often misdiagnosed by doctors as arthritis, tea drinkers with skeletal fluorosis can suffer significant symptoms (e.g., joint pain, fragile bones) for years without being properly diagnosed and treated.
https://fluoridealert.org/studies/tea02/
Highlights
- Soil, tea variety, season and maturity affect fluoride accumulation in tea leaves
- Water-soluble fluoride levels were increased by the withering step in black, white and oolong tea.
Different tea varieties accumulated different levels of fluoride, with varieties, Anji baicha having the highest and Nongkang zao having the lowest fluoride concentration. In eight different varieties of tea plant harvested over three tea seasons, fluoride concentration were highest in the summer and lowest in the spring... The fluoride concentration in tea leaves was directly related to the maturity of the tea leaves at harvest. Importantly, the tea manufacturing process did not introduced fluoride contamination. The leaching of fluoride was 6.8% and 14.1% higher in black and white tea, respectively, than in fresh tea leaves. The manufacturing step most affecting the leaching of fluoride into tea beverage was withering used in white, black and oolong tea rather than rolling or fermentation.
https://www.sciencedirect.com/science/article/pii/S0147651316301397
https://www.ncbi.nlm.nih.gov/pubmed/27162130
The more the tea stays in the water the more it leaches fluoride, see table 2 for values:
http://www.fluorideresearch.org/364/files/FJ2003_v36_n4_p267-270.pdf
The present project aims to investigate aluminium (Al) and fluoride (F) contents in teas (Camellia sinensis (L.) O. Kuntze). Three different commercial tea varieties: Assam variety and two China sub-varieties, a large leafed variety and small leafed variety, were collected in two tea gardens of Lantau Island tea plantation of Hong Kong. In general, high concentrations of Al and F were accumulated in the mature leaves (15.3 and of 2.07 g kg-1 respectively). Among the three varieties, 'the small leafed' variety exhibited the highest Al and F contents followed by the 'large leafed' variety whereas the Assam variety had the lowest Al and F concentrations in its tea bushes. Tea products from a plantation were also analysed and it was noted that black tea had higher Al and F concentrations than green tea.
https://www.ncbi.nlm.nih.gov/pubmed/12901167
The fluoride content in infusions of commercially available black, green, oolong, pu-erh and white teas was determined by ion-selective electrode. Herbal infusions as well as instant tea and ready-to-drink tea beverages were also examined. It is found that brewing time (5, 10 and 30 min) does increase the fluoride content, which in infusions of black tea (5 min brewing) was higher than that in the other types of tea, with contents ranging between 0.32 and 4.54 mg/l for black tea to 0.37-0.54 mg/l for white tea and with even lower values for herbal tea infusions of 0.02-0.09 mg/l.
... The long-term exposure to large amounts of fluoride can lead to potentially skeletal fluorosis.
https://www.ncbi.nlm.nih.gov/pubmed/18078704
https://www.sciencedirect.com/science/article/pii/S027869150700511X
In this study there were 18 brands of black tea analyzed. Two teabags in 200ml fluoride-free water (100°C, 5 minutes) gave a fluoride value between 0.4mg/L and 3.2mg/L. Also talking about tobacco..
Smoking is associated with increased oxidative stress and a compromised antioxidant defence system [284] and tobacco products are known to contain high concentrations of F [98, 285, 286], which suggests synergistic interactions. Several studies have identified that the prevalence of fluorosis and severity of the disease increase with smoking [93–97], which appears to confirm this relationship. Notably, Tu et al. (2010) found that the fluoride levels in blood and urine of regular and occasional smokers were significantly higher than those of nonsmokers [94]. However, as with tea, the F content in tobacco products in NZ or the contribution of tobacco consumption to dietary F intake has not been assessed. Further studies are needed to quantify the F content in NZ tobacco products and synergistic interactions between F and other toxic heavy metals in tea and tobacco.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5497633/
https://www.ncbi.nlm.nih.gov/pubmed/28713433
Etc..
While you have been here, you might also want to see or share this info:
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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808922/
Tea plant takes up a large quantity of aluminium (Al) and fluoride (F) from acidic soils. It has been known that fluorosis can be developed for people who consume a large quantity of tea made from brick tea, a low quality tea consisting mainly of old tea leaves in China. In addition, it has been claimed that Alzheimer's disease (AD) is linked with the Al content in the human brain. Therefore, the high Al content in tea, especially brick tea is also a concern.
https://www.ncbi.nlm.nih.gov/pubmed/12505437
https://www.sciencedirect.com/science/article/pii/S0378427402003855
The fluoride contents were determined by ion-selective electrode in 26 black tea samples originally produced in Turkey, Sri Lanka, India and Kenya, and in 14 herbal and seven fruit infusions originated from Turkey. Fluoride content in black tea infusions ranged from 0.57 to 3.72 mg/L after 5 min of brewing. Higher fluoride levels were found in black teas originated from Turkey when compared with teas originated from Sri Lanka. Moreover higher fluoride levels were determined in black tea bags compared with granular and stick-shaped black teas. However, herbal and fruit infusions were characterized by low values of fluoride (0.02-0.04 mg/L) after 5 min of brewing and increasing brewing time to 10 min caused only slight increases in some infusions. As a result, consuming tea infusions prepared from some black tea available in Turkish market, especially black tea bags, in large quantities may lead to exposion to a high amount of fluoride which may cause dental fluorosis. ... In countries such as Turkey where tea is traditionally consumed, the fluoride concentration and daily safety precautions should be indicated on tea products.
https://www.ncbi.nlm.nih.gov/pubmed/19345715
Tea, particularly tea drinks made with lower quality older leaves, contain high levels of fluoride. Because of these high levels, research has found that individuals who drink large amounts of tea can develop skeletal fluorosis — a painful bone disease caused by excessive fluoride intake
Since skeletal fluorosis is often misdiagnosed by doctors as arthritis, tea drinkers with skeletal fluorosis can suffer significant symptoms (e.g., joint pain, fragile bones) for years without being properly diagnosed and treated.
https://fluoridealert.org/studies/tea02/
Highlights
- Soil, tea variety, season and maturity affect fluoride accumulation in tea leaves
- Water-soluble fluoride levels were increased by the withering step in black, white and oolong tea.
Different tea varieties accumulated different levels of fluoride, with varieties, Anji baicha having the highest and Nongkang zao having the lowest fluoride concentration. In eight different varieties of tea plant harvested over three tea seasons, fluoride concentration were highest in the summer and lowest in the spring... The fluoride concentration in tea leaves was directly related to the maturity of the tea leaves at harvest. Importantly, the tea manufacturing process did not introduced fluoride contamination. The leaching of fluoride was 6.8% and 14.1% higher in black and white tea, respectively, than in fresh tea leaves. The manufacturing step most affecting the leaching of fluoride into tea beverage was withering used in white, black and oolong tea rather than rolling or fermentation.
https://www.sciencedirect.com/science/article/pii/S0147651316301397
https://www.ncbi.nlm.nih.gov/pubmed/27162130
The more the tea stays in the water the more it leaches fluoride, see table 2 for values:
http://www.fluorideresearch.org/364/files/FJ2003_v36_n4_p267-270.pdf
The present project aims to investigate aluminium (Al) and fluoride (F) contents in teas (Camellia sinensis (L.) O. Kuntze). Three different commercial tea varieties: Assam variety and two China sub-varieties, a large leafed variety and small leafed variety, were collected in two tea gardens of Lantau Island tea plantation of Hong Kong. In general, high concentrations of Al and F were accumulated in the mature leaves (15.3 and of 2.07 g kg-1 respectively). Among the three varieties, 'the small leafed' variety exhibited the highest Al and F contents followed by the 'large leafed' variety whereas the Assam variety had the lowest Al and F concentrations in its tea bushes. Tea products from a plantation were also analysed and it was noted that black tea had higher Al and F concentrations than green tea.
https://www.ncbi.nlm.nih.gov/pubmed/12901167
The fluoride content in infusions of commercially available black, green, oolong, pu-erh and white teas was determined by ion-selective electrode. Herbal infusions as well as instant tea and ready-to-drink tea beverages were also examined. It is found that brewing time (5, 10 and 30 min) does increase the fluoride content, which in infusions of black tea (5 min brewing) was higher than that in the other types of tea, with contents ranging between 0.32 and 4.54 mg/l for black tea to 0.37-0.54 mg/l for white tea and with even lower values for herbal tea infusions of 0.02-0.09 mg/l.
... The long-term exposure to large amounts of fluoride can lead to potentially skeletal fluorosis.
https://www.ncbi.nlm.nih.gov/pubmed/18078704
https://www.sciencedirect.com/science/article/pii/S027869150700511X
In this study there were 18 brands of black tea analyzed. Two teabags in 200ml fluoride-free water (100°C, 5 minutes) gave a fluoride value between 0.4mg/L and 3.2mg/L. Also talking about tobacco..
Smoking is associated with increased oxidative stress and a compromised antioxidant defence system [284] and tobacco products are known to contain high concentrations of F [98, 285, 286], which suggests synergistic interactions. Several studies have identified that the prevalence of fluorosis and severity of the disease increase with smoking [93–97], which appears to confirm this relationship. Notably, Tu et al. (2010) found that the fluoride levels in blood and urine of regular and occasional smokers were significantly higher than those of nonsmokers [94]. However, as with tea, the F content in tobacco products in NZ or the contribution of tobacco consumption to dietary F intake has not been assessed. Further studies are needed to quantify the F content in NZ tobacco products and synergistic interactions between F and other toxic heavy metals in tea and tobacco.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5497633/
https://www.ncbi.nlm.nih.gov/pubmed/28713433
Etc..
While you have been here, you might also want to see or share this info:
http://freetexthost.com/r4pci6nm1q