Fluoride concentrations in traditional and herbal teas: Health risk assessment
2017
Das, Suchismita | de Oliveira, Letuzia M. | da Silva, Evandro | Liu, Yungen | Ma, Lena Q.
Traditional tea (Camellia sinensis) and herbal tea are being consumed across the world. However, long term consumption of tea can increase the chances of fluorosis owing to the presence of fluoride (F) in teas. Therefore, it is imperative to assess the health risk associated with tea consumption. The main objectives of this study were to: 1) estimate total F in 47 popular teas, including traditional and herbal teas and F concentrations in 1% (w/v) infusion of 5 min, and 2) assess the exposure risks of F from tea consumption in children and adults. The data showed that total F was the least in herbal teas (33–102 mg/kg) and their infusions (0.06–0.69 mg/L) compared to traditional teas (296–1112 mg/kg) and their infusions (1.47–6.9 mg/L). During tea infusion, 6–96% and 18–99% of the F was released into the water from herbal and traditional teas, respectively. Ten samples of traditional teas, including five green teas had chronic daily intake (CDI) values of F > 0.05 mg/d/kg bw, the stipulated permissible limits of F intake from all sources. Although the F from teas posed no immediate health hazards with hazard quotient <1, some tea samples could potentially contribute >4 mg F/d, thereby adding to the overall F burden. Therefore, together with F from food and water sources, daily F consumptions from teas might increase its health risks to humans. So, caution should be excised when drinking teas containing high F.
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