Fluoride concentration and pH of iced tea products.
Level 5 - mechanism / opinion, no new human data
Bench laboratory chemical analysis of commercial beverages without human participants
PubMed 12459612 · doi:10.1159/000066532
What was done
Fluoride concentration, pH, and titratable acidity (amount of base needed to reach pH 7.0) were measured across 44 commercial iced tea samples (10 granular instant powders and 34 ready-to-drink liquids). Product formulations regarding sweeteners and acid additives were also documented.
What was found
All samples contained lemon juice or citric acid. Measured pH ranged from 2.63 to 4.04, and titratable acidity ranged from 0.75 to 2.39 mmol NaOH/50 ml. Fluoride concentrations were <0.6 ppm in 14 products, 0.6–1.0 ppm in 10 products, 1.1–1.5 ppm in 16 products, 1.6–2.0 ppm in 2 products, and >2.0 ppm in 2 products.
Why it matters
Commercial iced teas frequently contain low pH, fermentable carbohydrates, and substantial fluoride levels, presenting dual concerns for dental erosion/caries and potential overexposure to systemic fluoride if consumed heavily by young children.
Limits
This was an in vitro chemical analysis of 44 beverage products; it did not assess human consumption patterns, in vivo enamel demineralization, or clinical dental outcomes.
Cited by
- partial Instant powdered iced tea reconstituted with fluoridated water can contain up to 13 parts per million of fluoride.