Tea Advisory Panel

Media Centre

Fluoride content of UK retail tea: impact of brew time on teas of different value

Posted date:
19th Jun '16
Attached document:
Download (176.3 KB)

Tea is a natural source of fluoride (F-) and a major contributor to UK  F-  intakes. F-  has well
established oral health benefits1.  We previouslyreported the F- content of 49 retail teas, finding wide  variation in results and a lower  F-  in speciality and single estate teas. Other work suggested that economy tea bags are higher in  F-3. As our original study, and an intervention confirming the hydrating benefits of tea4, used a 40s brewing time, a pilot study was done to assess differences in the F- content of black tea brewed for longer periods.

Download the document above for more information.


1 European Commission (2012) Official Journal of the European Union L136: 1-40.
2 Ruxton CHS & Bond TJ (2014) Proc Nutr Soc In press.
3 Chan L, Mehra A, Saikat S et al. (2013) Food Res Int 51, 564-70.
4 Ruxton CHS & Hart VA (2011) Br J Nutr 106, 588-95.

Latest news

Newsletter Signup

Welcome to the Tea Advisory Panel

This site has been set up by the Tea Advisory Panel to provide journalists and health professionals with the latest scientific research and nutritional information on tea. Please tick one of the boxes below to indicate whether you are a journalist or health professional.

Please select an option above.