Document Detail

Studies on the leaching of fluoride in tea infusions.
MedLine Citation:
PMID:  8259489     Owner:  NLM     Status:  MEDLINE    
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.
P Gulati; V Singh; M K Gupta; V Vaidya; S Dass; S Prakash
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  The Science of the total environment     Volume:  138     ISSN:  0048-9697     ISO Abbreviation:  Sci. Total Environ.     Publication Date:  1993 Sep 
Date Detail:
Created Date:  1994-01-14     Completed Date:  1994-01-14     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0330500     Medline TA:  Sci Total Environ     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  213-21     Citation Subset:  IM    
Department of Chemistry, Faculty of Science, Dayalbagh Educational Institute, Agra, India.
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MeSH Terms
Fluorides / administration & dosage,  analysis*
Food Contamination / analysis*
Hot Temperature
Tea / chemistry*,  classification
Time Factors
Reg. No./Substance:
0/Fluorides; 0/Tea

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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