title: Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release.
abstract: With increased awareness of the health benefits of the compounds in green tea, especially polyphenols, its consumption is rising. The main purpose of this study is to determine the effect of different additives on the released fluoride into tea liquor and also daily fluoride intake. The concentrations of fluoride, nitrate, sulfate, and chloride were measured in 15 different flavored green teas (Refah-Lahijan). The fluoride and other anion concentrations were measured by ion chromatography method. The data were analyzed with Statistical Package for the Social Sciences version 16.0. The results showed that the minimum and maximum concentrations of fluoride in the green tea infusions were 0.162 mg/L (cinnamon-flavored green tea) and 3.29 mg/L (bagged peach-flavored green tea), respectively. The mean concentration of fluoride in the green tea leaves was 52 mg/kg, and approximately 89% of the fluoride was released from the green tea leaves into the infusions after brewing. The fluoride concentrations varied significantly among the examined green teas (P < 0.05). However, the additives had no significant effect on the fluoride release into the infusions (P > 0.05). Finally, drinking of the studied green teas cannot make a significant contribution to the daily dietary intake of F for consumers.
authors.affiliation: Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran.
authors.forename: Afshin
authors.initials: A
authors.lastname: Maleki
authors.affiliation: Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran.
authors.forename: Hiua
authors.initials: H
authors.lastname: Daraei
authors.affiliation: Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran.
authors.forename: Elham
authors.initials: E
authors.lastname: Mohammadi
authors.affiliation: Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran.
authors.forename: Shiva
authors.initials: S
authors.lastname: Zandi
authors.affiliation: Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran.
authors.forename: Pari
authors.initials: P
authors.lastname: Teymouri
authors.affiliation: School of Public Health and Center for Solid Waste Research, Institute for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran.
authors.forename: Amir Hossien
authors.initials: AH
authors.lastname: Mahvi
authors.affiliation: Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran.
authors.forename: Fardin
authors.initials: F
authors.lastname: Gharibi
keywords: daily intake; flavorings; fluoride; green tea; tea infusion