The acidity (pH) and buffering capacity of Canadian fruit juice and dental implications.
Excessive consumption of acidic fruit juices is associated with dental morbidity. The pH and buffering capacities of fruit juices packaged and consumed in Canada were measured, and the implications on dental pathology of consuming juices of these qualities are discussed. Canadian fruit juices have a pH below the critical dissolving pH of enamel, and have buffering capacities similar to juices produced and consumed elsewhere in the world. Citrus, apple, and grape juice, or blends of these juices, are all potentially hazardous to teeth. Erosion, attrition, decay and dentinal hypersensitivity may all result from abusive juice drinking.
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Division of Periodontics, McGill University, Montreal, QC.
D001205:Ascorbic Acid / Q000009:adverse effects; D001628:Beverages / Q000009:adverse effects*; D002021:Buffers; D002170:Canada; D002951:Citrates / Q000009:adverse effects; D019343:Citric Acid; D003807:Dentin Sensitivity / Q000209:etiology; D005638:Fruit / Q000009:adverse effects* / Q000737:chemistry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008293:Malates / Q000009:adverse effects; D012972:Sodium Hydroxide / Q000009:adverse effects; D013644:Tartrates / Q000009:adverse effects; D017001:Tooth Demineralization / Q000209:etiology*; D014077:Tooth Erosion / Q000209:etiology*
D002021:Buffers; D002951:Citrates; D008293:Malates; D013644:Tartrates; D019343:Citric Acid; D012972:Sodium Hydroxide; C030298:malic acid; D001205:Ascorbic Acid; C029768:tartaric acid