Recent scientific investigations have found that systemic intake of fluoride, primarily sourced from the consumption of water and tea, has the potential to decrease the incidence of dental cavities when adhering to the World Health Organization (WHO) guidelines.
A team of researchers conducted a comprehensive analysis of fluoride concentrations in seven distinct brands of bottled water originating from diverse regions across Turkey. Furthermore, a locally cultivated and packaged black tea variety was steeped using each of these water samples, enabling the measurement of fluoride levels. To carry out fluoride analysis, an ion-selective electrode was employed.
Within the scope of this study, a total of 112 samples of tooth enamel were utilised, comprising 56 samples from primary molars and an equal number from permanent molars. These samples were methodically allocated into eight distinct groups. Each group was subjected to a daily exposure of water and tea, lasting for 15 minutes, over one-month duration. An additional eighth group received a prior treatment of fluoride gel before being exposed to tea and water. The fluoride content in the tooth enamel structure was evaluated both prior to and following the experiment, using SEM EDX devices.
A meticulous statistical examination divulged significant variations in fluoride concentration among different water brands and tooth types (primary and permanent teeth).
A noteworthy observation was that the fluoride levels exhibited higher values in the enamel of primary teeth in comparison to their permanent counterparts. Moreover, consistent exposure of enamel specimens to black tea and water resulted in an elevation of fluoride levels in the enamel.
Drawing from these discoveries, the researchers arrived at the conclusion that consistent consumption of black tea and water containing fluoride has the potential to mitigate the prevalence of dental cavities.
Nonetheless, it is imperative that further research endeavors be undertaken to elucidate the enduring repercussions and ideal fluoride thresholds within drinking water and tea. This would ensure a delicate equilibrium between the advantages and potential risks associated with fluoride consumption.
