Fluoride concentration and pH of iced tea products

The objective of this study was to determine the fluoride concentration and pH of 44 iced tea samples and hence to assess the possible role of these beverages as systemic fluoride source as well as their potential cariogenic and erosive character. Ten tea samples were available as a granular instant powder, and 34 as ready-to-drink liquid products. The iced teas contained different types of sugar alone or in combination with maltodextrin, glucose syrup and noncaloric sweeteners. In one product, only acesulfame and aspartame were established. All samples contained lemon juice or citric acid as an additive. The pH ranged from 4.04 to 2.63 and the titrated amount of base to pH 7.0 from 0.75 to 2.39 mmol NaOH/50 ml. The fluoride concentrations measured were <0.6 ppm in 14 products, 0.6-1.0 ppm in 10 products, 1.1-1.5 ppm in 16 products, 1.6-2.0 ppm in 2, and >2.0 ppm in another 2 products. In conclusion, most of the iced teas studied contained considerable fluoride concentrations. If infants ingest larger amounts of them because of their sweet taste, there is a risk of uncontrolled overdosing as a result of additional fluoride intake from other sources at the same time. Furthermore, the majority of the products revealed a highly cariogenic character and finally, all the iced teas appear to be acidic enough to cause dental erosion if these refreshments were excessively consumed from nursing bottles.