Chromium level and intake from Chinese made tea.
Wei-Hao Li1, Hai-Ping Zhou, Ning Li
1a School of Life Science and Technology , Tongji University , Shanghai , China.
Summary
Black tea has the highest chromium (Cr) content, while green tea has the least. Drinking tea provides an effective way for chromium intake with a low risk of intoxication for all ages.
Area of Science:
- Food Science
- Environmental Chemistry
- Toxicology
Background:
- Tea is a globally consumed beverage.
- It serves as a dietary source of essential and non-essential metals.
- Understanding metal content in popular teas is crucial for dietary assessments.
Purpose of the Study:
- To quantify chromium (Cr) intake from various popular Chinese teas.
- To compare Cr concentrations across green, oolong, black, and Pu-erh tea varieties.
- To assess the potential health risks associated with Cr intake from tea infusions.
Main Methods:
- Analysis of 128 Chinese tea samples.
- Quantification of total chromium, Cr(III), and Cr(VI) concentrations.
- Determination of Cr levels in tea infusions.
Main Results:
- Black tea exhibited the highest total Cr levels (0.63–17.60 mg/kg), whereas green tea had the lowest (0.26–1.30 mg/kg).
- Black tea also showed higher concentrations of Cr(III) and Cr(VI) compared to other tea types.
- Chromium concentrations in tea infusions were analyzed, revealing varying levels based on tea type.
Conclusions:
- Tea consumption is a significant route for dietary chromium intake.
- The risk of chronic chromium intoxication from consuming tea infusions is low for both adults and children.
- Variations in chromium content highlight the importance of tea type selection for dietary mineral intake.
