Regelson Spencer, Dehghan Mojdeh, Tantbirojn Daranee, Almoazen Hassan
Gen Dent. 2021 Jan-Feb;69(1):17-20.
The objective of this study was to compare fluoride levels in commercially available black tea, green tea, and matcha tea. Tea samples were purchased from a local supermarket in the United States and prepared according to the manufacturer's directions to mimic consumer activity. The selected products included 3 black teas (Bigelow Earl Grey, Twinings of London Lady Grey, and Lipton), 2 green teas (Bigelow and Lipton), and 3 matcha teas (Mighty Leaf, Celestial Seasonings, and Matcha Love). For all products except Mighty Leaf and Matcha Love, 250 mL of deionized water (DIW) was heated to boiling. One tea bag was added and stirred for 2 minutes. For Mighty Leaf matcha, 300 mL of DIW was used, but the sample was otherwise prepared as previously described. Matcha Love was prepared by stirring 0.5 tsp of green tea powder for 2 minutes in 30 mL of DIW heated to boiling. A 10-mL aliquot was taken from each tea group and from DIW alone (control) and combined with 10 mL of total ionic strength adjustment buffer (TISAB II) before it was measured with a combination fluoride electrode and pH/ion meter. The sample size was 5 separately prepared and independently measured tea servings per group. Fluoride concentrations were calculated from a calibration curve constructed from appropriate fluoride standards and then statistically analyzed using analysis of variance followed by the Student-Newman-Keuls post hoc test (α = 0.05). The DIW control group had negligible fluoride content. All tested tea samples contained fluoride in amounts ranging from 0.521 to 6.082 mg/L. The mean concentration differed significantly among brands and types of tea. Matcha green tea powder had the highest concentration of fluoride. Most teas contain a higher fluoride concentration than optimally fluoridated water (0.7 mg/L). Dental healthcare professionals should consider this information when advising caries prevention regimens for patients and determining the potential for dental or skeletal fluorosis in at-risk patients.
本研究的目的是比较市售红茶、绿茶和抹茶中的氟含量。茶叶样本购自美国当地一家超市,并按照制造商的说明进行制备,以模拟消费者的行为。所选产品包括3种红茶(碧螺春伯爵茶、川宁伦敦伯爵夫人茶和立顿红茶)、2种绿茶(碧螺春和立顿绿茶)和3种抹茶(御茶园、天福茗茶和抹茶之恋)。除御茶园和抹茶之恋外,所有产品均将250 mL去离子水(DIW)加热至沸腾。加入一个茶包并搅拌2分钟。对于御茶园抹茶,使用300 mL DIW,但样品的制备方法与上述相同。抹茶之恋的制备方法是在30 mL加热至沸腾的去离子水中搅拌0.5茶匙绿茶粉2分钟。从每个茶组和单独的去离子水(对照)中取出10 mL等分试样,在使用组合氟电极和pH/离子计测量之前,与10 mL总离子强度调节缓冲液(TISAB II)混合。每组样本量为5份单独制备并独立测量的茶样。氟化物浓度根据由适当氟化物标准构建的校准曲线计算,然后使用方差分析,随后进行Student-Newman-Keuls事后检验(α = 0.05)进行统计分析。去离子水对照组的氟含量可忽略不计。所有测试的茶叶样本中的氟含量在0.521至6.082 mg/L之间。不同品牌和类型的茶叶平均浓度差异显著。抹茶绿茶粉中的氟浓度最高。大多数茶叶中的氟浓度高于最佳氟化水(0.7 mg/L)。牙科保健专业人员在为患者提供预防龋齿方案建议以及确定高危患者发生牙氟中毒或骨氟中毒的可能性时,应考虑这一信息。