Hidden Fluoride In The Cup: Evaluation Of Fluoride Release From Green And Black Teas In Türkiye

Kurt A., Bayazıt T., Okumuş İ.

5th International Congress of Contemporary Pediatric Dentistry, Sivas, Türkiye, 7 - 09 Kasım 2025, ss.1-3, (Özet Bildiri)

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Sivas
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.1-3
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

Aim: Tea is one of the most consumed beverages in Türkiye and is known for its toxin-binding, antioxidant, antimutagenic, and anticancer properties. It also accumulates fluoride from the soil, which may pose risks alongside its anticaries benefits. Given the growing concerns about fluoride toxicity in dentistry, this study aimed to evaluate fluoride release from different forms of green and black tea commercially available in Türkiye.

Methods: Eight tea samples (2 green tea bags, 2 black tea bags, 2 green tea leaves, and 2 black tea leaves) were analyzed. Each sample (2 g) was steeped for 5 and 15 minutes, and the pH (Hanna Instruments Buffer Solution) of the infusions was measured. Subsequently, 2 ml of each infusion was mixed with either 2 ml TISAB II (Total Ionic Strength Adjustment Buffer) or 2 ml TISAB IV, and fluoride concentrations were determined (HANNA brand, model 5522). The measurements were repeated three times. Statistical analysis was conducted using ANOVA with a significance level of p<0.01.

Results: The pH of the tea samples after 5 minutes had values between 5.76 and 5.33. After 15 minutes, only the tea bag sample showed a 0.04 increase in pH, while the other samples showed a decrease between 0.02 and 0.24. No significant difference was observed in fluoride release among tea types. Statistically significantly higher fluoride levels were detected in samples treated with TISAB IV solution compared to samples treated with TISAB II solution (p<0.001). Furthermore, the measured fluoride concentration decreased over time (p<0.001).

Sonuç: This study showed that tea type did not significantly affect fluoride release, but TISAB IV provided higher fluoride levels than TISAB II, and concentrations decreased over time. These findings emphasize the need to balance the health benefits of tea with the potential risks of fluoride exposure.

Keywords: Black tea, Fluoride, Fluorosis, Green tea, Tea infusion