Tea may contribute to development of skeletal fluorosis, according to a case report published in the January issue of the American Journal of Medicine. Michael P. Whyte, MD, from Washington University School of Medicine at Barnes-Jewish Hospital in St. Louis, Missouri, and colleagues caution that skeletal fluorosis can result from consumption of excessive amounts of instant tea because of substantial fluoride levels in some commercial preparations.

Risk factors for development of skeletal fluorosis include consumption of well water containing fluoride concentrations greater than four parts per million (ppm). Although unprocessed foods contain insufficient fluoride to cause disease, skeletal fluorosis occurs in Asia from drinking inferior-quality "brick" tea from Camellia sinensis. Two independent testing laboratories determined that mean fluoride concentrations in 10 brand-name tea solutions ranged from 1.0 to 6.5 ppm. One tea exceeded the EPA safety limit of 4.0 ppm for drinking water, and several surpassed the U.S. Food and Drug Administration limit of 1.4 to 2.4 ppm for bottled beverages.

The authors commented "Our concern is that skeletal fluorosis might result from drinking instant teas, especially when excessive volumes in hot environments or extra-strength preparations are consumed, or when fluoridated or fluoride contaminated water is used."

Am J Med. 2005;118:78-82

To read the full report visit: http://www.medscape.com/viewarticle/498254