食品伙伴網(wǎng)導讀：茶長久以來是一種公認的健康飲品，在中國乃具有悠久的飲用傳統(tǒng)，目前也被全世界所接受，但是過度飲用仍然對身體有害。根據(jù)對四例晚期骨骼氟中毒患者的最新研究分析表明：他們所喝的茶中的氟化物是罪魁禍首。對茶發(fā)生懷疑的主要原因是這四個人都長期的飲用大量的茶葉，在過去10到30年內(nèi)，他們每人每天大約飲用1到2加侖（3.8-7.6L）的茶葉。專家稱，成年人每天飲用2-4杯茶是對健康有益的。食品伙伴網(wǎng)友情提醒您：好東西亦不可過量飲用。欲了解更多詳情，請閱讀下面的原文報道。
原文報道：
Related topics: Regulation & Safety
New research conducted on four advanced skeletal fluorosis patients suggests that the fluoride in their tea could have been responsible for the condition.
Suspicion that tea may be to blame was raised by the fact that the common link between the patients was their very high tea consumption. Each person drank 1 to 2 gallons (3.8 to 7.6 litres) of tea daily over the past 10 to 30 years.
Previously studies had estimated that the fluoride content of black tea stood at between 1 and 5 milligrams per litre but Dr Gary Whitford and his colleagues at the Medical College of Georgia in the US decided to investigate further because of the anecdotal evidence of the common tea link between the skeletal fluorosis patients.
Their research, the findings of which were presented this week at the 2010 International Association of Dental Research Conference in Barcelona, indicate that there could be much more fluoride in tea than previously thought. Results of their investigation indicate that there could be as much as 9 milligrams of fluoride in a litre of tea.
Methodology
Most published studies on fluoride in tea use a method of measurement that does not account for the fluoride that combines with aluminum to form aluminum fluoride in tea. So instead, Whitford and his team used a diffusion method, which breaks the aluminum-fluoride bond so that all fluoride in the tea samples can be extracted and measured.
He tested seven brands of store-bought black tea, steeping each for five minutes in deionized water, which contains no fluoride. The amount of fluoride in each sample was 1.4 to 3.3 times higher using the diffusion method than the traditional method.
Implications
Commenting on the results, Whitford was careful to point out that the results should not be a cause of concern for moderate or even relatively heavy tea drinkers. Indeed, interest in tea has bloomed in recent years, as research reveals the positive health benefits of constituents like polyphenols.
He said: “The additional fluoride from drinking two to four cups of tea a day won’t harm anyone; it’s the very heavy tea drinkers who could get in trouble.”
“The bottom line is to enjoy your favorite tea, but like everything else, drink it in moderation.”
原文報道：
Excessive tea drinking linked to skeletal fluorosis
By Guy Montague-Jones, 15-Jul-2010Related topics: Regulation & Safety
New research conducted on four advanced skeletal fluorosis patients suggests that the fluoride in their tea could have been responsible for the condition.
Suspicion that tea may be to blame was raised by the fact that the common link between the patients was their very high tea consumption. Each person drank 1 to 2 gallons (3.8 to 7.6 litres) of tea daily over the past 10 to 30 years.
Previously studies had estimated that the fluoride content of black tea stood at between 1 and 5 milligrams per litre but Dr Gary Whitford and his colleagues at the Medical College of Georgia in the US decided to investigate further because of the anecdotal evidence of the common tea link between the skeletal fluorosis patients.
Their research, the findings of which were presented this week at the 2010 International Association of Dental Research Conference in Barcelona, indicate that there could be much more fluoride in tea than previously thought. Results of their investigation indicate that there could be as much as 9 milligrams of fluoride in a litre of tea.
Methodology
Most published studies on fluoride in tea use a method of measurement that does not account for the fluoride that combines with aluminum to form aluminum fluoride in tea. So instead, Whitford and his team used a diffusion method, which breaks the aluminum-fluoride bond so that all fluoride in the tea samples can be extracted and measured.
He tested seven brands of store-bought black tea, steeping each for five minutes in deionized water, which contains no fluoride. The amount of fluoride in each sample was 1.4 to 3.3 times higher using the diffusion method than the traditional method.
Implications
Commenting on the results, Whitford was careful to point out that the results should not be a cause of concern for moderate or even relatively heavy tea drinkers. Indeed, interest in tea has bloomed in recent years, as research reveals the positive health benefits of constituents like polyphenols.
He said: “The additional fluoride from drinking two to four cups of tea a day won’t harm anyone; it’s the very heavy tea drinkers who could get in trouble.”
“The bottom line is to enjoy your favorite tea, but like everything else, drink it in moderation.”
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