The Acidity of Non-alcoholic Beverages in Australia: Risk of Dental Erosion

ABSTRACT

Introduction: Extrinsic acids play a key role in the etiology of dental erosion (DE), particularly acidic beverages. Of the factorsconsidered, pH appears to be the most significant influencing a beverage’s ability to cause DE. This study tested the pH andsubsequent erosive potential of non-alcoholic beverages commercially available in Australia.Purpose: Internationally, the consumption of non-alcoholic beverages is increasing. Regional differences in beverage availabilityand manufacturing processes may alter beverage pH. To date, little research outside of the United States has been conductedinvestigating the erosive potential of non-alcoholic beverages. This information should serve as a resource to professionals tofacilitate dietary counseling and identify potentially acidic beverages that have not been previously identified in the literature.Methods: A total of 177 commercially available non-alcoholic beverages were purchased from a supermarket in Orange,Australia, and their pH tested in triplicate at room temperature, using a temperature calibrated benchtop pH meter and probe.Beverages were classified by beverage type and subsequent erosive potential. The mean and median pH of beverage typeswas taken where appropriate.Results: As high as, 93.8% of the beverages had a potential to cause DE. These included 34 (19.2%) extremely erosive(pH < 3), 114 (64.4%) erosive (3 ≤ pH < 4), and 18 (10.2%) minimally erosive beverages (4 ≤ pH ≤ 5.5). Only 11 beverages(6.2%) were unlikely to be erosive (pH > 5.5).Conclusions: Of the beverages tested, most beverages (93.8%) had the potential to cause some degree of DE. The resultsprovided could serve as a resource to health professionals to facilitate dietary counseling and healthy dietary decisions amongconsumers