Fluoride Content in Indian Tea (Infusions and with Milk)
Audrey Madonna D’Cruz, Shankar Aradhya,
소속 상세정보
( Audrey Madonna D’Cruz ) - Nitte University AB Shetty Memorial Institute of Dental Sciences
( Shankar Aradhya ) - The Oxford Dental College Hospital and Research Centre
KMID : 1157520120080030147
Abstract
Objective: To estimate the fluoride (F) content in prepared tea infusions and to know the effect of milk addition (varying concentration), increasing brewing time and squeezing on F content of tea.
Methods: An experimental study was undertaken to determine the fluoride content in tea infusions prepared from commercially available tea in India. A total of 30 prepared samples of tea (various methods of tea preparation in India) and 1 water sample were analysed for F concentration using the F ion selective electrode method. The results were subjected to statistical analysis using the paired Student's t-test at 95% confidence interval.
Results: The F content in tea infusions with 5 mins brewing ranged between 3.37-6.2 mg/L. Addition of 10 mL milk had no effect whereas addition of 25 mL milk significantly decreased the F concentration. Increasing the brewing time by 10 mins had no effect. However, 20 mins of brewing significantly decreased the F concentration in tea infusions. It was also noted that squeezing had no effect on the F concentration in tea infusions.
Conclusion: Tea consumers especially in naturally occurring high F areas should be cautious enough to limit their tea consumption to avoid the long term cumulative effects of F on health.
키워드
fluoride; tea; tea infusions; brewing; milk
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