Fluoride in Ceylon tea and its implications to dental health |
| |
Authors: | Rohana Chandrajith Uthpala Abeypala C B Dissanayake H J Tobschall |
| |
Institution: | (1) Department of Geology, University of Peradeniya, Peradeniya, Sri Lanka;(2) Institute of Geology and Mineralogy, Chair of Applied Geology, University of Erlangen-Nürnberg, Schlossgraten 5, 91054 Erlangen, Germany |
| |
Abstract: | The purpose of this study was to assess the fluoride content of Ceylon Tea, which is a popular beverage throughout the world.
The fluoride content of tea infusions prepared from different grades of tea leaves collected from different parts of the tea-growing
regions (25 samples) of Sri Lanka was measured using a fluoride-selective electrode. Fluoride leaching was found to vary from
0.32 to 1.69 mg F/l, but there were no significant differences in terms of fluoride leaching between tea from different tea-growing
regions or between tea of different grades. Dental fluorosis is widespread throughout the dry zone of Sri Lanka, and drinking
water has traditionally been considered to be the main contributory factor to the development of fluorosis. However, diet,
the consumption of tea in particular, may also contribute to the manifestation of dental diseases. |
| |
Keywords: | Ceylon tea Black tea Dental fluorosis Skeletal fluorosis Tea grades Tea infusion |
本文献已被 PubMed SpringerLink 等数据库收录! |
|