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Monitoring and evaluating the dietary risk of trace elements content in bottled and hand-shaken tea in Taiwan

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Abstract

Tea is the most frequently consumed beverage worldwide and is obtained from the leaves Camellia sinensis. The traditional way of tea consumption through brewing is gradually being replaced by the consumption of bottled and hand-shaken tea. Despite the different ways of tea consumption, trace elements accumulation and contamination of tea leaves have caused concerns. However, limited studies have reported trace element concentrations in different types of tea in bottled or hand-shaken tea and their health risks. This study aimed to determine the level of trace elements (V, Cr, Co, As, Cd, Pb, Mn, and Zn) in green tea, black tea, and Oolong tea in two varieties of products (bottled and hand-shaken tea). The health risks associated with tea consumption in various age subgroups among Taiwan’s general population were also estimated. A Monte Carlo simulation was applied to estimate the distribution of daily trace elements intake through bottled and hand-shaken tea consumption. As to the non-carcinogenic risks, the Monte Carlo simulation showed that hand-shaken green tea had a higher percentage of hazard index (HI) >1 (1.08%~6.05%) among all age groups. As to carcinogenic risks, the Monte Carlo simulation showed that the risks of As exposure from bottled Oolong tea and hand-shaken black, green, and Oolong teas in the 90th percentile in >18 to ≤65 and >65-year-old groups were higher than 10-6. The current study findings provided some information about trace elements of both bottled and hand-shaken tea and human health risks in the general population of Taiwan.

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Abbreviations

As:

Arsenic

BG tea:

Bottled green tea

BB tea:

Bottled black tea

BO tea:

Bottled Oolong tea

Cd:

Cadmium

CSF:

Cancer slope factor

Cr:

Chromium

Co:

Cobalt

EDI:

Estimated daily intake

HG tea:

Hand-shaken green tea

HB tea:

Hand-shaken black tea

HO tea:

Hand-shaken Oolong tea

HQ:

Hazard quotient

HI:

Hazard index

ICP-MS:

Inductively coupled plasma-mass spectrometry

Pb:

Lead

LOD:

Limit of detection

Mn:

Manganese

MDL:

Method detection limit

V:

Vanadium

Zn:

Zinc

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Acknowledgments

This work was supported by Ministry of Science and Technology (Grant No.: MOST 109-2314-B-038-140-MY2 and MOST 111-2621-M-038-001-MY3).

Availability of data and materials

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Funding

This work was supported by Ministry of Science and Technology (Grant No.: MOST 109-2314-B-038-140-MY2 and MOST 111-2621-M-038-001-MY3).

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Authors and Affiliations

  1. School of Nursing, College of Medicine, National Taiwan University, Taipei, Taiwan

    Wei-Shan Chin

  2. Department of Nursing, National Taiwan University Hospital, Taipei, Taiwan

    Wei-Shan Chin

  3. School of Public Health, Taipei Medical University, Taipei, Taiwan

    Ling-Chu Chien

  4. Neuroscience Research Center, Taipei Medical University, Taipei, Taiwan

    Ling-Chu Chien

  5. Nutrition Research Center, Taipei Medical University Hospital, Taipei, Taiwan

    Ling-Chu Chien

  6. Master Program in Food Safety, College of Nutrition, Taipei Medical University, Taipei, Taiwan

    Ho-Ching Kao & Yung-Ning Chuang

  7. School of Food Safety, College of Nutrition, Taipei Medical University, 250 Wu-Xing Street, Taipei, 11031, Taiwan

    Kai-Wei Liao

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  1. Wei-Shan Chin
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Contributions

Wei-Shan Chin: Formal analysis, Writing -original draft, Writing - review & editing. Ling-Chu Chien: Conceptualization, Supervision; Ho-Ching Kao: Investigation, Formal analysis; Yung-Ning Chuang: Investigation, Formal analysis; Kai-Wei Liao: Conceptualization, Supervision, Data curation and validation, Formal analysis, Methodology, Validation, Writing -original draft, Writing - review & editing.

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Chin, WS., Chien, LC., Kao, HC. et al. Monitoring and evaluating the dietary risk of trace elements content in bottled and hand-shaken tea in Taiwan. Environ Sci Pollut Res 30, 55716–55729 (2023). https://doi.org/10.1007/s11356-023-26130-1

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