茶中氟化物安全性的讨论——历史与现实的回顾  

Safety evaluation on fluoride content in tea commodities

作　　者：易娟[1] 曹进[1] 

机构地区：[1]中南大学临床药理研究所茶与健康研究室,湖南长沙410078

出　　处：《国外医学（医学地理分册）》2005年第3期113-117,共5页Foreign Medical Sciences：Section of Medgeography

摘　　要：针对人们对待食品安全的2种不同态度,回顾了茶型氟中毒的出现及研究历史,茶树以及茶产品的氟含量特点;主要茶消费国的饮茶史及茶文化特征。通过文献分析认为,使用粗老茶制造的某些红茶品种、砖茶、速溶茶和茶饮料有可能导致饮茶者的氟损害。基于茶的文化特征,茶产品和饮茶方式的改变,绿茶多酚保健作用研究结果的深入人心,氟中毒的缓慢进程以及氟中毒症状的非典型性使人们忽视了使用粗老茶制造的茶产品的安全性。提出了加强茶型氟中毒研究的方向与重点,以及制定茶标准的建议。Based on two different attitudes towards food safety, we have reviewed the history of Tea-Fluorosis, analyzed characteristics of fluoride content in tea trees and tea commodities, and also summarized the tea-drinking history and characteristics of tea culture, It appears that some of tea commodities manufactured by old and coarse tea leaves might contribute to fluorosis, such as certain black tea, brick tea, insant tea, tea beverage and so on. On the basis of characteristics of tea culture, the fact that old and coarse tea leaves were the raw material of some tea commities has been covered up since tea products and the style of tea-drinking have changed so fast after industry revolution and more and more positive health effective of green tea polyphenol has been reported. What＇s more, it is so easy to ignore the safety problem of F in tea because of the chronic process and non-typical symptoms of tea-fluorosis. Some directions and emphases had been suggested in this review. It is of vital importance to set a standard for fluoride content in tea commidies.

关 键 词：茶 茶文化 氟中毒 食品安全 

分 类 号：Q581[生物学—生物化学]