title: Recent trends in sugar content and pH in contemporary soft drinks.
abstract: OBJECTIVE
  The purpose of this study was to determine the content of sucrose, glucose, total sugar, and pH in a range of popular contemporary Japanese soft drinks and compare their changes in different periods.
  
  
  METHODS
  The pH value and content of sucrose and glucose  of popular Japanese soft drinks were determined, and this study's results were compared with the previous data of beverages in 1978, 1981, 1985, and 1997.
  
  
  RESULTS
  Coffee drinks showed the highest content of sucrose, while carbonated diet drinks showed the lowest. Energy drinks  showed the highest content of glucose and total sugar, while carbonated diet drinks showed the lowest. Coffee and energy drinks showed the highest and lowest pH levels, respectively. The total sugar content of a soft drink has remained unchanged over the years, but the sucrose content of soft  drinks has decreased over the years.
  
  
  CONCLUSIONS
  All drinks showed pH values below 7, with a very wide variety of sugar content; sugar content of soft drinks has generally decreased since the 1980s in Japan.
authors: Department of Dental Hygiene, Junior College, Aichi-Gakuin University, Nagoya, Japan. junko@dpc.aichi-gakuin.ac.jp
authors: Junko
authors: J
authors: Inukai
authors: Haruo
authors: H
authors: Nakagaki
authors: Mayumi
authors: M
authors: Itoh
authors: Machie
authors: M
authors: Tsunekawa
authors: Koji
authors: K
authors: Watanabe
mesh_terms: D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D002253:Carbonated Beverages / Q000032:analysis; D003069:Coffee / Q000737:chemistry; D005638:Fruit / Q000737:chemistry; D005947:Glucose / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007564:Japan; D013395:Sucrose / Q000032:analysis; D013662:Tea / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D003069:Coffee; D013662:Tea; D013395:Sucrose; D005947:Glucose