ArticleFoods (Basel, Switzerland)2025
Assessment of Fluoride Intake Risk via Infusions of Commercial Leaf Teas Available in Poland Using the Target Hazard Quotient Index Approach.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- pH- and calcium-dependent solution-phase free fluoride in dental desensitizing gels: a preliminary in vitro study.Frontiers in bioengineering and biotechnology · 2026Article
- Correction: Małyszek et al. 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
Corrections and comments
- Erratum issued
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to assess the content of selected elements-fluorine, calcium and inorganic phosphorus-in infusions prepared from selected commercial leaf teas available on the Polish market. A comprehensive analysis was conducted based on tea type and geographical origin. In addition, the Target Hazard Quotient (THQ) was calculated to estimate the non-carcinogenic health risk associated with fluoride intake from tea consumption.
methodsA total of 98 leaf tea samples were analyzed, including 55 black, 27 green, 9 oolong, and 7 white teas. Standardized brewing protocols were applied. Measured parameters included pH, calcium and inorganic phosphorus content, buffer capacity, and titratable acidity. Fluoride concentrations were determined using an ion-selective electrode. Statistical analysis was performed using non-parametric methods (Kruskal-Wallis ANOVA with DSCF post hoc test), and heatmaps were generated to illustrate the distribution of THQ across different models.
resultsBlack teas exhibited significantly lower pH values and higher titratable acidity, buffer capacity, and inorganic phosphorus levels compared to other tea types, indicating distinct physicochemical properties. Although all THQ values for fluoride remained well below the safety threshold (THQ < 1), the highest values were observed in elderly individuals with low body weight, particularly women consuming green tea, suggesting increased vulnerability in this subgroup.
conclusionsAmong the analyzed samples, black teas demonstrated the most distinct chemical profile, characterized by the lowest pH and the highest acidity, buffer capacity, and fluoride and phosphorus content-especially in teas originating from Africa and Central Asia. While fluoride exposure from leaf tea infusions does not appear to pose a direct health risk, older adults, particularly low-weight women, may be more susceptible to potential non-carcinogenic effects and should moderate their intake of high-fluoride teas.
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