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J Am Dent Assoc. Author manuscript; available in PMC 2017 April 01. Published in final edited form as: J Am Dent Assoc. 2016 April ; 147(4): 255–263. doi:10.1016/j.adaj.2015.10.019.
The pH of beverages available to the American consumer Avanija Reddy, DMD, MPH1, Don F. Norris, DMD2, Stephanie S. Momeni, MS, MBA1, Belinda Waldo, DMD3, and John D. Ruby, DMD, PhD1 1 2
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Abstract Background—Dental erosion (DE) is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH < 4.0). Recent studies indicate that low pH is the primary determinant of beverage erosive potential although citrate chelation of calcium ions may contribute to erosion at higher pH. The purpose of this study was to determine the erosive potential measured by the pH of commercially available beverages.
Author Manuscript
Methods—A total of 380 beverages were purchased from stores in Birmingham, Alabama, categorized (e.g. juices, sodas) and assessed for pH. An Accumet AR 15 pH meter was used to measure the pH of each beverage in triplicate immediately after opening at 25°C. The pH data were recorded as mean ± standard deviation. Results—The majority (93%, 355/380) of beverages had a pH below 4.0 and 7% (25/380) had a pH ≥4. Relative beverage erosivity zones based on previous studies of apatite solubility in acid indicated: 39% (150/380) of the beverages were considered extremely erosive (pH
J Am Dent Assoc. Author manuscript; available in PMC 2017 April 01. Published in final edited form as: J Am Dent Assoc. 2016 April ; 147(4): 255–263. doi:10.1016/j.adaj.2015.10.019.
The pH of beverages available to the American consumer Avanija Reddy, DMD, MPH1, Don F. Norris, DMD2, Stephanie S. Momeni, MS, MBA1, Belinda Waldo, DMD3, and John D. Ruby, DMD, PhD1 1 2
Author Manuscript
3
Abstract Background—Dental erosion (DE) is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH < 4.0). Recent studies indicate that low pH is the primary determinant of beverage erosive potential although citrate chelation of calcium ions may contribute to erosion at higher pH. The purpose of this study was to determine the erosive potential measured by the pH of commercially available beverages.
Author Manuscript
Methods—A total of 380 beverages were purchased from stores in Birmingham, Alabama, categorized (e.g. juices, sodas) and assessed for pH. An Accumet AR 15 pH meter was used to measure the pH of each beverage in triplicate immediately after opening at 25°C. The pH data were recorded as mean ± standard deviation. Results—The majority (93%, 355/380) of beverages had a pH below 4.0 and 7% (25/380) had a pH ≥4. Relative beverage erosivity zones based on previous studies of apatite solubility in acid indicated: 39% (150/380) of the beverages were considered extremely erosive (pH
