Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment

Abstract Excessive ingestion of fluorides might adversely affect the health of humans. Hence, this study aimed to investigate the concentrations of infusible fluoride in five different types of tea and herbal products; additionally, the probabilistic health risks associated with the ingestion of flu...

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Autores principales:	Nattha Pattaravisitsate, Athit Phetrak, Thammanitchpol Denpetkul, Suthirat Kittipongvises, Keisuke Kuroda
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/a24cdbe8e54446a09455d17413b5e428
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spelling	oai:doaj.org-article:a24cdbe8e54446a09455d17413b5e4282021-12-02T15:39:59ZEffects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment10.1038/s41598-021-93548-32045-2322https://doaj.org/article/a24cdbe8e54446a09455d17413b5e4282021-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-93548-3https://doaj.org/toc/2045-2322Abstract Excessive ingestion of fluorides might adversely affect the health of humans. Hence, this study aimed to investigate the concentrations of infusible fluoride in five different types of tea and herbal products; additionally, the probabilistic health risks associated with the ingestion of fluoride in drinking tea and herbal products were estimated. The highest and lowest concentrations of infusible fluoride were detected in black and white tea, respectively. On average, the highest amount of infusible fluoride was extracted following a short brewing time of 5 min in the case of black tea (2.54 mg/L), herbal tea (0.40 mg/L), and white tea (0.21 mg/L). The level of infusible fluoride during brewing was inversely associated with the leaf size of the tea and herbal products. Furthermore, the type of water used influenced the release of infusible fluoride; purified water yielded lower amounts of infused fluoride. The findings of the probabilistic health risk assessment indicated that the consumption of black tea can increase the fluoride intake leading to chronic exposure. Thus, the health risk posed by fluoride intake from drinking tea needs to be evaluated in more details in the future. Appropriate measures for health risk mitigation need to be implemented to minimize the total body burden of fluorides in humans.Nattha PattaravisitsateAthit PhetrakThammanitchpol DenpetkulSuthirat KittipongvisesKeisuke KurodaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Nattha Pattaravisitsate Athit Phetrak Thammanitchpol Denpetkul Suthirat Kittipongvises Keisuke Kuroda Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
description	Abstract Excessive ingestion of fluorides might adversely affect the health of humans. Hence, this study aimed to investigate the concentrations of infusible fluoride in five different types of tea and herbal products; additionally, the probabilistic health risks associated with the ingestion of fluoride in drinking tea and herbal products were estimated. The highest and lowest concentrations of infusible fluoride were detected in black and white tea, respectively. On average, the highest amount of infusible fluoride was extracted following a short brewing time of 5 min in the case of black tea (2.54 mg/L), herbal tea (0.40 mg/L), and white tea (0.21 mg/L). The level of infusible fluoride during brewing was inversely associated with the leaf size of the tea and herbal products. Furthermore, the type of water used influenced the release of infusible fluoride; purified water yielded lower amounts of infused fluoride. The findings of the probabilistic health risk assessment indicated that the consumption of black tea can increase the fluoride intake leading to chronic exposure. Thus, the health risk posed by fluoride intake from drinking tea needs to be evaluated in more details in the future. Appropriate measures for health risk mitigation need to be implemented to minimize the total body burden of fluorides in humans.
format	article
author	Nattha Pattaravisitsate Athit Phetrak Thammanitchpol Denpetkul Suthirat Kittipongvises Keisuke Kuroda
author_facet	Nattha Pattaravisitsate Athit Phetrak Thammanitchpol Denpetkul Suthirat Kittipongvises Keisuke Kuroda
author_sort	Nattha Pattaravisitsate
title	Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
title_short	Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
title_full	Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
title_fullStr	Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
title_full_unstemmed	Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
title_sort	effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/a24cdbe8e54446a09455d17413b5e428
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Effects of brewing conditions on infusible fluoride levels in tea and herbal products and probabilistic health risk assessment

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