The fluoride content of select brewed and microwave-brewed black teas in the United States

• Published in: Journal of food composition and analysis Vol. 24; no. 7; pp. 971 - 975
• Main Authors: Pehrsson, Pamela Ruth, Patterson, Kristine Y., Perry, Charles R.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01-11-2011; Elsevier
• Subjects: Biological and medical sciences; biomedical research; black tea; brewing; Coffee, tea and other stimulative beverage industries; Dental caries; Fluoride; Fluoride intake; fluorides; Fluorosis; Food analysis; Food composition; Food industries; Food safety; Fundamental and applied biological sciences. Psychology; General aspects; heat treatment; leaves; Maximum safe limit; Methods of analysis, processing and quality control, regulation, standards; soaking; tap water; Tea; tea (beverage); USDA; United States; North America; America; Dental caries; Tea; Fluorosis; Fluoride; Maximum safe limit; Food safety; Food composition; Food analysis; Fluoride intake; Microwave; Fluorides; Black tea
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2010.12.013

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±49μg/100g (n=63) and for decaffeinated tea was 270±46μg/100g (n=34). The overall mean for F in microwaved regular tea was lower than regular brew (364±40μg/100g vs. 322±30μg/100g (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±33μg/100g). 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.