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Revista Científica de la UCSA

versão On-line ISSN 2409-8752


MINO VALDES, JE et al. Assessment of fluoride in infusions yerba or tea. Rev. ciente. UCSA [online]. 2015, vol.2, n.1, pp.49-55. ISSN 2409-8752.

The objective was to determine the mineral nutrient content of fluoride in the water extract of tea and yerba mate obtained by simulation of their traditional ways of consuming cold and hot. The percentage of fluoride compared to the Recommended Dietary Allowance, which covered these infusions (among consumers 1-90 years old) for 2 full mateadas or 1 cup of tea were 128-22% and 85-15% respectively. A younger consumer was greater the relative importance of fluoride mineral contributed. While tea consumption was greater than yerba mate cocido (taken 1 time per day as the highest frequency) for children 7-12 years of Misiones Obera dept was important percentage of Recommended Dietary Allowance representing their intake.

Palavras-chave : fluoride; infusion; tea; yerba mate; nutrition.

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