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Cited by 303Dental Erosion and TreatmentErosion and Abrasive MachiningDental Health and Care Utilization

The pH of beverages in the United States

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Reddy, Avanija, Norris, Don F., Momeni, Stephanie S., Waldo, Belinda, Ruby, John D.·2016·The Journal of the American Dental Association
DOI 10.1016/j.adaj.2015.10.019PMC PMC4808596
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Abstract

Background Dental erosion is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH < 4.0). Research indicates that low pH is the primary determinant of a beverage's erosive potential. In addition, citrate chelation of calcium ions may contribute to erosion at higher pH. The authors of this study determined the erosive potential measured by the pH of commercially available beverages in the United States. Methods The authors purchased 379 beverages from stores in Birmingham, Alabama, and categorized them (for example, juices, sodas, flavored waters, teas, and energy drinks) and assessed their pH. They used a pH meter to measure the pH of each beverage in triplicate immediately after it was opened at a temperature of 25°C. The authors recorded the pH data as mean (standard deviation). Results Most (93%, 354 of 379) beverages had a pH of less than 4.0, and 7% (25 of 379) had a pH of 4.0 or more. Relative beverage erosivity zones based on studies of apatite solubility in acid indicated that 39% (149 of 379) of the beverages tested in this study were considered extremely erosive (pH < 3.0), 54% (205 of 379) were considered erosive (pH 3.0 to 3.99), and 7% (25 of 379) were considered minimally erosive (pH ≥ 4.0). Conclusions This comprehensive pH assessment of commercially available beverages in the United States found that most are potentially erosive to the dentition. Practical implications This study's findings provide dental clinicians and auxiliaries with information regarding the erosive potential of commercially available beverages. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient's history of beverage consumption.

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Authors
Reddy, A., Norris, D. F., Momeni, S. S., Waldo, B., & Ruby, J. D.
Affiliations
University of Alabama at Birmingham (US)
Corresponding author
Momeni, Stephanie S.
ORCID
Momeni, Stephanie S.
Venue
The Journal of the American Dental Association
Publisher
Elsevier BV
Published
2016-04
Volume
147
Issue
4
Pages
255-263
ISSN
0002-8177 (ISSN-L)
DOI
10.1016/j.adaj.2015.10.019
PMC
PMC4808596
OpenAlex
W2213788280
Cited by
303
References
0
Citations by year
2026: 24 · 2025: 41 · 2024: 33 · 2023: 36 · 2022: 36 · 2021: 42 · 2020: 30 · 2019: 35 · 2018: 10 · 2017: 12 · 2016: 4
FWCI
11.61
Type
journal article
Language
en
Update notices
erratum (2016-10-01)
Open access
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • The Journal of the American Dental Association (publishedVersion)
  • PubMed (publishedVersion)
  • PubMed Central (acceptedVersion)
Funders
  • University of Alabama at Birmingham
  • University of Alabama
  • National Institute of Dental and Craniofacial Research (T32DE017607, DE022736, T90DE022736)
Topics
  • Health Sciences › Dentistry › Orthodontics › Dental Erosion and Treatment
  • Physical Sciences › Environmental Science › Ecological Modeling › Erosion and Abrasive Machining
  • Health Sciences › Dentistry › Periodontics › Dental Health and Care Utilization
Keywords
dental erosion, beverage pH, erosive potential, apatite solubility, citrate chelation, tooth demineralization, soft drinks, energy drinks, flavored water
MeSH terms
Fruit and Vegetable Juices, Beverages, Carbonated Beverages, Humans, Hydrogen-Ion Concentration, Tea, Tooth Erosion, United States, Energy Drinks

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