Fluoride in water and heavy tea drinking raise cancer fears
Your article highlighting research demonstrating that excessive tea drinking may pose a cancer risk was interesting in that the main contaminant found in tea is fluoride.
Black tea contains perhaps the highest sources of dietary fluoride for consumers, which in Ireland becomes a problem when you only have artificially fluoridated drinking water to prepare beverages with, resulting in further increasing the total dietary fluoride intake for consumers. It should be noted, however, that tea extracts have antioxidative, antitumor, antimutagenic, and anticarcinogenic activities.
It is interesting to note that the World Health Organisation has repeatedly recommended that, prior to commencing any water fluoridation programme, the individual dietary fluoride intake must be determined.
Unfortunately no such study has ever been conducted in Ireland.
Remarkably, Irish people are the world’s largest consumers of tea, followed by the UK and we are also, unfortunately, the world’s most fluoridated society.
Most tea drinkers in Ireland would exceed the daily recommended fluoride intake from drinking tea due to using boiled fluoridated water to prepare the beverage. Boiling fluoridated water increases the fluoride concentration, thereby increasing the risks to health for the consumer.
One of the most significant health effects of consuming silicofluorides in drinking water is that they cause the formation of hydrofluoric acid in the stomach that may be a contributory factor to the risk of gastric or prostate cancer.