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Alejandro-Vega S, Hardisson A, Rubio C, Gutiérrez ÁJ, Jaudenes-Marrero JR, Paz-Montelongo S. Soft Drinks as a Dietary Source of Fluoride Exposure. Biol Trace Elem Res 2024; 202:3816-3828. [PMID: 37922070 DOI: 10.1007/s12011-023-03937-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 10/24/2023] [Indexed: 11/05/2023]
Abstract
High fluoride exposures can lead to adverse effects such as dental and bone fluorosis, as well as endocrine and cognitive developmental problems. Water is the main dietary source of this ion, although significant concentrations have also been detected in other beverages widely consumed by the population such as soft drinks. A total of 200 soft drink samples (60 flavoured, 70 extracts, 60 fruit juice and 10 soft drinks) were analysed by fluoride ion selective potentiometry. A consumption of 330 mL was estimated for exposure assessment and subsequent F-risk assessment by soft drink consumption. The highest average concentration was found in extract soft drinks (2.45 ± 1.15 mg/L), followed by flavoured (1.71 ± 2.29 mg/L) and carbonated soft drinks (1.38 ± 0.40 mg/L), while the lowest was found in fruit juice soft drinks (1.09 ± 0.62 mg/L). The flavours with the highest concentration were tea-melon and tea-passion fruit with 3.66 ± 0.40 and 3.17 ± 0.56 mg/L respectively and the lowest was lemon flavour with 0.69 mg/L. The contribution of these beverages, considering the UL (Upper level) reference values set by EFSA (European Food Safety Authority) are between 3.28-41.78%, depending on age group and sex.
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Affiliation(s)
- Samuel Alejandro-Vega
- Area of Toxicology, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
- Grupo interuniversitario de Toxicología Ambiental y Seguridad de los Alimentos y Medicamentos, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
| | - Arturo Hardisson
- Area of Toxicology, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
- Grupo interuniversitario de Toxicología Ambiental y Seguridad de los Alimentos y Medicamentos, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
| | - Carmen Rubio
- Area of Toxicology, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
- Grupo interuniversitario de Toxicología Ambiental y Seguridad de los Alimentos y Medicamentos, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
| | - Ángel J Gutiérrez
- Area of Toxicology, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
- Grupo interuniversitario de Toxicología Ambiental y Seguridad de los Alimentos y Medicamentos, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
| | - Juan R Jaudenes-Marrero
- Area of Toxicology, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
- Grupo interuniversitario de Toxicología Ambiental y Seguridad de los Alimentos y Medicamentos, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain
| | - Soraya Paz-Montelongo
- Area of Toxicology, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain.
- Grupo interuniversitario de Toxicología Ambiental y Seguridad de los Alimentos y Medicamentos, Universidad de La Laguna, Canary Islands, 38071, La Laguna, Tenerife, Spain.
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Zeb L, Teng X, Shafiq M, Wang S, Xiu Z, Su Z. Three-liquid-phase salting-out extraction of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)-rich oils from Euphausia superba. Eng Life Sci 2021; 21:666-682. [PMID: 34690637 PMCID: PMC8518559 DOI: 10.1002/elsc.202000098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/20/2021] [Accepted: 07/14/2021] [Indexed: 11/06/2022] Open
Abstract
The TLPSOES parameters were optimized by response surface methodology using Box-Behnken design, which were 16.5% w/w of ammonium citrate, 17.5% w/w of ethanol, and 46% w/w of n-hexane at 70 min of stirring time. Under optimized conditions the extraction efficiency attained was 90.91 ± 0.97% of EPA, 90.02 ± 1.04% of DHA, and 91.85 ± 1.11% of KO in the top n-hexane phase. The highest extraction efficiency of proteins and flavonoids, i.e. 88.34 ± 1.35% and 79.67 ± 1.13%, was recorded in the solid interface and ethanol phase, respectively. The KO extracted by TLPSOES system consisted of lowest fluoride level compared to the conventional method and whole wet krill biomass. The TLPSOES is a potential candidate for nutraceutical industry of KO extraction from wet krill biomass.
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Affiliation(s)
- Liaqat Zeb
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Xin‐Nan Teng
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Muhammad Shafiq
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Shu‐Chang Wang
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Zhi‐Long Xiu
- School of BioengineeringDalian University of TechnologyDalianP. R. China
| | - Zhi‐Guo Su
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of SciencesBeijingP. R. China
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Jakubczyk K, Gutowska I, Antoniewicz J, Janda K. Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea. Biol Trace Elem Res 2021; 199:3547-3552. [PMID: 33161526 PMCID: PMC8257509 DOI: 10.1007/s12011-020-02445-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 10/18/2020] [Indexed: 01/09/2023]
Abstract
Kombucha dates back thousands of years and is reported to have originated in East Asia. It is produced by fermenting tea with added sugar using SCOBY (symbiotic culture of bacteria and yeast). Its health benefits can be attributed to the metabolites produced during the fermentation process. Valuable ingredients of this fermented tea beverage include acetic acid, glucuronic acid, vitamins, enzymes, sugars and polyphenols. Tea, and consequently kombucha, contains numerous minerals, and one of them is fluoride. Under physiological conditions, fluoride plays a significant role in hard tissue mineralisation processes. However, even at low concentrations with long-term exposure, fluorides may accumulate in the body and cause a range of detrimental effects. Kombucha is traditionally brewed with black tea, but these days it is becoming increasingly popular to use other types of tea to make it, which may significantly affect its composition and health-promoting effects. The aim of the study was to evaluate the fluoride content in kombucha beverages derived from black, green, white and red tea. Fluoride content was measured at different time points during fermentation. The potentiometric method was used to determine the content of fluoride ions. It was demonstrated that kombucha is a major dietary source of fluoride (0.42-0.93 mg/L) and that the type of tea used has a significant effect on its chemical composition. Therefore, it recommended to make the beverage with white or red tea, due to the lowest fluoride content and ensure food safety.Graphical Abstract.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland.
| | - Izabela Gutowska
- Department of Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111, Szczecin, Poland
| | - Justyna Antoniewicz
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
| | - Katarzyna Janda
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
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Rodríguez I, Burgos A, Rubio C, Gutiérrez AJ, Paz S, Rodrigues da Silva Júnior FM, Hardisson A, Revert C. Human exposure to fluoride from tea (Camellia sinensis) in a volcanic region-Canary Islands, Spain. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:43917-43928. [PMID: 32740848 DOI: 10.1007/s11356-020-10319-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Accepted: 07/29/2020] [Indexed: 06/11/2023]
Abstract
Fluoride is highly present in the environment, especially in water and its derivatives. Excessive fluoride contribution to diet poses a health risk. Tea leaves accumulate fluoride and the consumption of tea (Camellia sinensis) could pose a risk to human by the excessive fluoride intake. Ninety tea samples were analyzed by potentiometry using a selective fluoride ion electrode. Mixed tea samples (2.82 ± 1.11 mg/L) and black tea samples (2.28 ± 0.79 mg/L) recorded the highest fluoride levels. The contribution of drinking water is important for increasing fluoride levels in teas. The daily consumption of two cups (250 mL per cup) of mixed and black teas prepared with La Laguna tap water does pose a health risk for children (4-8 years old) because of the high contribution percentages (74.4% and 63.6%, respectively) of the Tolerable Upper Intake Level set in 2.5 mg/day by the EFSA (European Food Safety Authority). A minor consumption in children (4-8 years old) and adults during pregnancy is advisable.
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Affiliation(s)
- Inmaculada Rodríguez
- Department of Legal Medicine, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Antonio Burgos
- Department of Preventive Medicine and Public Health, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Carmen Rubio
- Department of Toxicology, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Angel J Gutiérrez
- Department of Toxicology, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Soraya Paz
- Department of Toxicology, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain.
| | | | - Arturo Hardisson
- Department of Toxicology, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
| | - Consuelo Revert
- Department for Physical Medicine and Pharmacology, Universidad de La Laguna, 38071, La Laguna, Tenerife, Canary Islands, Spain
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Yin FW, Zhou DY, Liu YF, Zhao Q, Zhou X, Song L, Qin L, Qi H, Zhu BW. The Forms of Fluoride in Antarctic Krill ( Euphausia superba) Oil Extracted with Hexane and its Removal with Different Absorbents. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1339756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yan-Fei Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xin Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
- Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, P. R. China
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