Tea as a source of dietary fluoride in Pakistan

ABSTRACT

OBJECTIVE: Exposure to fluoride in the modern world has expanded far beyond the degree envisaged by the fluoride pioneers of 60 years ago, who dealt exclusively with fluoride in drinking water. Given that increasing numbers of people are consuming beverages instead of water, fluoride intake should also consider the different beverages consumed and their fluoride content. This study was conducted to assess the levels of fluoride in 11 different varieties of tea available in Pakistan. Materials and This study was conducted with ten different brands and an unbranded variety of tea. Samples were prepared for each brand of tea and were subdivided into 4 groups comprising tea brewed for I min and 3 min. and boiled for 1 min and 3 min. A total of 44 tea infusion samples comprising of 4 samples of each brand were evaluated for their fluoride content. To measure fluoride concentration, a dual range fluoride ion selective tester was used. Leaching of fluoride on brewing ranged from 1.6 ppm to 4.3. A concentration range of 2.8 and 10.7 ppm was observed when the tea leaves were boiled in water. The results of this preliminary study indicate that tea can be considered as an effective vehicle for fluoride delivery and an additional source of dietary fluoride in Pakistan