Tea as a source of dietary fluoride in Pakistan. | [Journal of Pakistan Dental Association • 2004]

Author(s):

1. Sharean Ijaz: Department of Dentistry, Shaikh Zayed Federal Postgraduate Medical Institute, Lahore, Pakistan

2. Ayma Syed: Department of Dentistry, Shaikh Zayed Federal Postgraduate Medical Institute, Lahore, Pakistan

3. Ambrina Qureshi: Department of Dentistry, Shaikh Zayed Federal Postgraduate Medical Institute, Lahore, Pakistan

4. Ayyaz Ali Khan: Department of Dentistry, Shaikh Zayed Federal Postgraduate Medical Institute, Lahore, Pakistan

Abstract:

OBJECTIVE: Exposure tofluoride in the modern world has expanded far beyond the degree envisaged by the fluoride pioneers of 60 years ago, who dealt exclusively with fluoride in drinking water. Given that increasing numbers of people are consuming beverages instead of water, fluoride intake should also consider the different beverages consumed and their fluoride content. This study was conducted to assess the levels of fluoride in ll different varieties of tea available in Pakistan. Materials and Methods: This study was conducted with ten different brands and an unbranded variety of tea. Samples were prepared for each brand of tea and were subdivided into 4 groups comprising tea brewed for 1 min and 3 min, and boiled for 1 min and 3 ruin. A total of 44 tea infusion samples comprising of 4 samples of each brand were evaluated for their fluoride content. To measure fluoride concentration, a dual range fluoride ion selective tester was used. Results: Leaching of fluoride on brewing ranged from 1.6 ppm to 4.3. A concentration range of 2.8 and 10.7 ppm was observed when the tea leaves were boiled in water. Conclusion: The results of this preliminary study indicate that tea can be considered as an effective vehicle for fluoride delivery and an additional source of dietary fluoride in Pakistan.

Page(s): 76-78

DOI: DOI not available

Published: Journal: Journal of Pakistan Dental Association, Volume: 13, Issue: 2, Year: 2004

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