ArticleJournal of environmental health science & engineering2022
Determination of fluoride content in teas and herbal products popular in Poland.
Article in Journal of environmental health science & engineering, 2022. 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.
- Lactobacillus johnsonii BS15 Alleviates Fluoride-Induced Intestinal Barrier Injury by Regulating the RhoA/ROCK-Mediated Cytoskeletal Remodeling.Probiotics and antimicrobial proteins · 2026Article
- Erosive Potential of Commercially Available Cannabis Beverages.Clinical and experimental dental research · 2026Article
- Fluoride Content and pH in Yerba Mate Infusions: A Study of South American Varieties.Biological trace element research · 2026Article
- Fluoride intake during pregnancy: calculation of realistic exposure scenarios for individual risk assessment.Archives of toxicology · 2025Article
- 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 and Aluminium in Tea (Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
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Abstract
Purpose: Fluoride level, due to its narrow therapeutical range, must be constantly monitored in beverages, especially in daily-consumed plant infusions. Fluoride is important for prevention of tooth decay and osteoporosis, but its excess leads to fluorosis. Since tea can selectively absorb fluorides from soils, the question arises if a long-term consumption can pose an adverse effect on human health. Methods: Infusions of 33 popular teas (black, green, white, earl grey, pu-erh), tea-like products (rooibos, yerba mate) and herbs (chamomile, mint, nettle, purges, yarrow) available in the Polish market were analyzed with respect to a fluoride level by means of a validated ion-selective electrode method, which is proven to be fast and reliable. Results: Significantly different fluoride concentrations in infusions were observed, with black tea on top, where extraction of fluoride is the highest (average 2.65 mg F Conclusions: The rank with respect to the fluoride concentration in an infusion is as follows: black tea > green tea > earl grey > pu-erh > white tea>>>rooibos, yerba mate, herbal products. Increasing of brewing time results in an increased fluoride content, but the overall content of fluoride in the analyzed infusions of teas and herbs was not high enough to cause a risk of fluorosis, even if left to brew up to 15 min.
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