Acidic beverages increase the risk of in vitro tooth erosion

doi:10.1016/j.nutres.2008.03.001

PMC full text:

Nutr Res. Author manuscript; available in PMC 2009 Jan 1.

Published in final edited form as:

Nutr Res. 2008; 28(5): 299–303.

doi: 10.1016/j.nutres.2008.03.001

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Table 1

Physiochemical properties of beverage categories.

Property	Beverage Categories

	100% Juice^a	Regular Soda^a	Diet Soda^a	Sports Drinks^b	Energy Drinks^a

pH	3.46 ± 0.08^d^,1	2.65 ± 0.27²	2.94 ± 0.17³	2.84 ± 0.19^3,4	2.76 ± 0.31^2,4
Titratable Acidity^c
0 minutes	2.56 ± 0.10^d^,1	4.08 ± 0.40²	4.15 ± 0.47²	2.13 ± 0.37¹	6.50 ± 1.13³
60 minutes	2.48 ± 0.08^d^,1	1.07 ± 0.39²	1.25 ± 0.80²	2.09 ± 0.34¹	4.83 ± 0.95³

The pH and titratable acidity of beverages were measured using an automatic titrator.

^an = 4

^bn = 3

^cml 1M KOH required to bring 50 ml of beverage to neutral pH. “0 minutes” was measured immediately upon opening while “60 minutes” was measured following 60 minutes of vigorous stirring.

^dMeans ± SD. Means within a row with different superscript numbers are significantly different. Statistical test was one-way analyses of variance with post-hoc Tukey’s studentized range (HSD) test; P < 0.05.