ArticleScientific reports2021
Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 25 citations in OpenAlex.
- Relationships between Toenail, Urinary, and Drinking-water Fluoride Concentrations in a Pregnancy Cohort using Private Water Systems in the United States.Biological trace element research · 2026Article
- Human Health Risk Assessment of Fluoride Intake from Tea and Herbal Infusion (Loose-Leaf and Bagged) Consumption in Brazil.Biological trace element research · 2026Article
- Fluoride in drinking water and fluorosis in an Argentine province: a spatial and epidemiologic analysis.Frontiers in oral health · 2026Article
- Assessment of Fluoride Intake Risk via Infusions of Commercial Leaf Teas Available in Poland Using the Target Hazard Quotient Index Approach.Foods (Basel, Switzerland) · 2025Article
- Fluoride: Toxicity, Mechanism and Role of Bioremediation in Detoxification.Current microbiology · 2025Review
- Fluoride content in various types of tea used by tea stalls in Salem district - AnJournal of oral and maxillofacial pathology : JOMFPArticle
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Authors and funding
5 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Excessive ingestion of fluorides might adversely affect the health of humans. Hence, this study aimed to investigate the concentrations of infusible fluoride in five different types of tea and herbal products; additionally, the probabilistic health risks associated with the ingestion of fluoride in drinking tea and herbal products were estimated. The highest and lowest concentrations of infusible fluoride were detected in black and white tea, respectively. On average, the highest amount of infusible fluoride was extracted following a short brewing time of 5 min in the case of black tea (2.54 mg/L), herbal tea (0.40 mg/L), and white tea (0.21 mg/L). The level of infusible fluoride during brewing was inversely associated with the leaf size of the tea and herbal products. Furthermore, the type of water used influenced the release of infusible fluoride; purified water yielded lower amounts of infused fluoride. The findings of the probabilistic health risk assessment indicated that the consumption of black tea can increase the fluoride intake leading to chronic exposure. Thus, the health risk posed by fluoride intake from drinking tea needs to be evaluated in more details in the future. Appropriate measures for health risk mitigation need to be implemented to minimize the total body burden of fluorides in humans.
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