title: Studies on the leaching of fluoride in tea infusions.
abstract: In order to assess the levels of fluoride ingestion through intake of tea, studies were conducted with four different brands of tea leaves commonly available in the Indian market. Four most prevalent methods for the preparation of tea with various contact times (2,4,6,8 and 10 min) of tea leaves with water show that: (a) leaching of fluoride is least in case of leaf tea as compared to powdered tea (F levels increasing with decreasing grain size); (b) leaching of fluoride reaches a maximum after a contact of about 6 min; (c) there is no difference between levels of fluoride with or without addition of milk in the English style where tea leaves are not boiled, while for the Indian style, addition of milk and subsequent boiling resulted in reduction of fluoride levels and (d) ingestion of fluoride per cup of tea ranged from 1.55 mg/l to 3.21 mg/l amounting to an intake per day per person of fluoride between 0.3 to 1.9 mg.
authors.affiliation: Department of Chemistry, Faculty of Science, Dayalbagh Educational Institute, Agra, India.
authors.forename: P
authors.initials: P
authors.lastname: Gulati
authors.forename: V
authors.initials: V
authors.lastname: Singh
authors.forename: M K
authors.initials: MK
authors.lastname: Gupta
authors.forename: V
authors.initials: V
authors.lastname: Vaidya
authors.forename: S
authors.initials: S
authors.lastname: Dass
authors.forename: S
authors.initials: S
authors.lastname: Prakash
mesh_terms: D005459:Fluorides / Q000008:administration & dosage / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D006358:Hot Temperature; D013662:Tea / Q000737:chemistry* / Q000145:classification; D013997:Time Factors
chemical_list: D013662:Tea; D005459:Fluorides