title: The pH of beverages in the United States.
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.
  
  
  CONCLUSIONS
  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.
authors.forename: Avanija
authors.initials: A
authors.lastname: Reddy
authors.forename: Don F
authors.initials: DF
authors.lastname: Norris
authors.forename: Stephanie S
authors.initials: SS
authors.lastname: Momeni
authors.forename: Belinda
authors.initials: B
authors.lastname: Waldo
authors.forename: John D
authors.initials: JD
authors.lastname: Ruby
mesh_terms: D001628:Beverages / Q000009:adverse effects / Q000032:analysis*; D002253:Carbonated Beverages / Q000009:adverse effects / Q000032:analysis; D061215:Energy Drinks / Q000009:adverse effects / Q000032:analysis; D000067030:Fruit and Vegetable Juices / Q000009:adverse effects / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D013662:Tea / Q000009:adverse effects / Q000737:chemistry; D014077:Tooth Erosion / Q000453:epidemiology / Q000209:etiology; D014481:United States
chemical_list: D013662:Tea
keywords: Erosive potential; commercial beverages; dental erosion; pH