National Research Council’s report:
“Fluoride in Drinking Water: A Review of EPA’s Standards”

There is a possibility that the expected March 2006 release of the National Research Council’s (NRC) report on “Fluoride in Drinking Water: A Review of EPA’s Standards” may prompt media interest in tea and fluoride.  Should you be contacted by anyone from the media, please direct all calls to Joe Simrany at the Tea Council of the USA. 

We have prepared a media statement that communicates the health benefits of tea by citing the “preponderance of evidence from credible, published research” that indicates tea drinkers have a reduced risk of certain chronic diseases, including heart disease and some cancers.   Fluoride in tea is a naturally occurring nutrient that is also present in a number of other common plant-based foods.  Rather than address any alleged health risk associated with fluoride in tea, the statement emphasizes the newest research (Cantox) commissioned by the Tea Council which shows U.S. consumption of tea for male/female adults is “well below” the Tolerable Upper Level Intake Levels set by government health organizations.  Based on the data used in the analysis, it would take approximately 10 cups or more of tea per day to exceed the Tolerable Upper Intake Levels specified by the Dietary Reference Intakes. 

Over the next few months, we will closely monitor media coverage of the fluoride issue and, when it occurs, tea and fluoride.  When it is warranted, we will issue the media statement.   The media statement may also be adapted for use with consumers on an as needed basis.

Our goal is to insure that Tea Association member company’s brands are not linked with this issue and to reassure the public that tea is not only safe, but a valuable part of a healthy diet.  We also seek to avoid drawing our industry into the decades-long debate about fluoride and its uses in the U.S. water supply.

A multitude of research studies suggest that drinking tea can be included as part of a healthy diet and may contribute to overall health.  Studies have found that tea drinkers have a reduced risk of certain chronic diseases, including heart disease and some types of cancer.

Leading international and U.S. public health organizations such as the National Academy of Sciences, American Cancer Society and the Food and Agricultural Organization of the World Health Organization, support Tea’s healthfulness.  The Tea Council of the USA feels confident in assuring consumers that, when consumed as part of a healthy diet, tea poses no health risk.

Tea is a source of naturally occurring nutrient fluoride.  The Tea Council of the USA commissioned a leading scientific research firm to analyze the nutrient fluoride intake from tea in the U.S. adult population.  The goal of this analysis was to determine whether fluoride intake from tea falls within the Dietary Reference Intake Values for Fluoride published by the Standing Committee on Scientific Evaluation of the Dietary Reference Intakes (Food and Nutrition Board, Institute of Medicine).  The analysis determined tea consumption in the U.S. by male/female adults and assessed fluoride intake from tea, using fluoride levels from the USDA Database on Fluoride Content of Foods and Beverages (USDA 204).

The conclusion of the analysis: Tea intake in the U.S. is not associated with excessive fluoride consumption.  In fact, the analysis determined that average dietary nutrient intake of fluoride was well below the Tolerable Upper Intake Levels for fluoride for adults.  Based on the data used in the analysis, it would take approximately 10 cups or more of tea per day to exceed the Tolerable Upper Intake Levels specified by the Dietary Reference Intakes.

A multitude of research studies suggest that drinking tea can be included as part of a healthy diet and may contribute to overall health.  Studies have found that tea drinkers have a reduced risk of certain chronic diseases, including heart disease and some types of cancer. 

Beverages, including fluoridated water and drinks prepared from fluoridated water (such as tea) are the principle contributors of fluoride intake for most of the U.S. population.  Because tea is the second most widely consumed beverage worldwide after water, and is a source of naturally occurring fluoride, the Tea Council of the USA commissioned a leading scientific research firm to assess the fluoride intake from tea.  The goal was to determine that tea intake in the U.S. adult population falls within the Dietary Reference Intake Values for Fluoride recently published by the Standing Committee on Scientific Evaluation of Dietary Reference Intakes (Food and Nutrition Board, Institute of Medicine).

The analysis determined tea consumption in the U.S. by male/female adults and assessed fluoride intake from tea, using fluoride levels from the USDA Database on the Fluoride Content of Foods and Beverages (USDA 2004).

Because data published by the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes (Food and Nutrition Board, Institutes of Medicine) was insufficient to determine an Estimated Average Requirement nutrient intake for fluoride, Adequate Intake (AI) levels were developed for use as a reference value.  The AI was based on estimated nutrient intakes of fluoride shown to reduce the occurrence of dental caries maximally without causing unwanted side effects.

The analysis determined that average dietary nutrient intake of fluoride by adults living in fluoridated communities was well below the Tolerable Upper Intake Levels for fluoride set for male/female adults. This included those who averaged 1.5 to 2 cups of tea per day (the mean average) and those who averaged 3 to 4 cups per day (the 90th percentile for high intake).  The analysis determined that fluoride intakes from tea by U.S. male and female adults are well below the Tolerable Upper Level Intakes specified by the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes.  Based on the data used in the analysis, it would take approximately 10 or more cups of tea per day to exceed the Tolerable Upper Intake Levels specified by the DRI.

The conclusion of the analysis:  Tea intake in the U.S. in not associated with excessive fluoride consumption.