Gupta P, Sandesh N
Department of Public Health Dentistry, Dasmesh Institute of Research and Dental Sciences, Faridkot, Punjab, India.
Sri Aurobindo College of Dentistry, Indore, Madhya Pradesh, India.
J Int Soc Prev Community Dent. 2012 Jul;2(2):64-8. doi: 10.4103/2231-0762.109371.
Tea is a rich source of fluoride (F(-)) and its consumption has become a cultural habit. F(-) available from tea might play important role in increasing total F(-) intake leading to dental fluorosis.
To estimate F(-) concentration in different varieties of commercially available tea, in Mathura city, and to determine the change in concentration of F(-) in different forms of tea infusion, prepared by different methods.
Mathura city and Clinical study.
16 brands of tea were collected from the local market, out of which 3 were dip tea, 2 were leafy tea, and 11 were tea granules. Tea infusions were prepared from three forms of tea by three different methods, i.e., without boiling with water; after boiling with water; and after addition of milk and sugar to boiling water. F(-) concentration of those tea infusions was measured using a F(-) ion selective electrode method.
One-way ANOVA was used to compare mean F(-) concentration in tea infusions prepared by three different methods, irrespective of the form of tea and mean F(-) concentration between tea infusions prepared from three different forms of tea, by three different methods.
The mean F(-) concentration in tea infusions prepared by three different methods irrespective of the form of tea were 1.437, 3.375, and 3.437, respectively, and tea infusion prepared from tea granules irrespective of method of preparation showed a statistical significance.
F(-) in tea can be an additional dietary source of F(-) which can be beneficial in preventing dental caries or deleterious for occurrence of fluorosis.
茶是氟化物（F(-)）的丰富来源，饮茶已成为一种文化习惯。茶叶中的F(-)可能在增加总氟摄入量导致氟斑牙方面发挥重要作用。
估算马图拉市市售不同品种茶叶中的F(-)浓度，并确定通过不同方法制备的不同形式茶水中F(-)浓度的变化。
马图拉市及临床研究。
从当地市场收集了16个品牌的茶叶，其中3个是浸茶，2个是叶茶，11个是茶颗粒。用三种不同方法从三种形式的茶叶中制备茶水，即不加水煮沸；加水煮沸；在沸水中加入牛奶和糖后煮沸。使用F(-)离子选择电极法测量这些茶水的F(-)浓度。
单向方差分析用于比较通过三种不同方法制备的茶水中的平均F(-)浓度，不考虑茶叶形式，以及通过三种不同方法从三种不同形式的茶叶中制备的茶水中的平均F(-)浓度。
无论茶叶形式如何，通过三种不同方法制备的茶水中的平均F(-)浓度分别为1.437、3.375和3.437，并且无论制备方法如何，从茶颗粒制备的茶水中显示出统计学意义。
茶叶中的F(-)可以是F(-)的额外膳食来源，这可能有助于预防龋齿，但也可能对氟斑牙的发生有害。
