Fluoride levels in various black tea commodities: measurement and safety evaluation

Area of Science:

• Food Science
• Environmental Health
• Analytical Chemistry

Background:

• Fluoride content in food and beverages is a growing public health concern.
• Black tea is a widely consumed beverage globally.
• Limited data exists on fluoride levels in various black tea products and their safety implications.

Purpose of the Study:

• To determine fluoride content in different black tea products.
• To evaluate the safety of black tea consumption based on fluoride levels.
• To raise awareness about potential fluoride hazards from black tea.

Main Methods:

• Analysis of 37 black tea commodities.
• Utilized ion-selective electrode and spectrophotometric methods for fluoride quantification.
• Calculated potential fluoride intake based on WHO recommendations and consumption patterns.

Main Results:

• Significant variations in fluoride levels were observed across black tea types.
• Black tea bags exhibited the highest fluoride content (1.15-6.01 mg/L).
• 56% of black tea bags were deemed unsafe for children and 44% for adults based on daily intake thresholds.

Conclusions:

• Black tea bags pose a potential health risk due to elevated fluoride levels.
• Excessive fluoride intake from black tea can increase the risk of osteofluorosis and fractures.
• There is an urgent need for fluoride surveillance in tea commodities and updated safety standards.