Erosive potential of Drinks Consumed in Dubai
Fusain, Khalil S
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Background: Acid erosion has become a common dental problem. Dietary acid, mainly in the form of drinks, is the main source of extrinsic acid. Although studies have tested drinks for chemical parameters in Europe, no studies have been done on drinks in Dubai. The aim of this study was to determine pH, titratable acidity and concentrations of calcium, phosphate and fluoride in a range of drinks available in Dubai. Materials and methods: A variety of drinks were analyzed (n=17) including teas, fruit juices, still and carbonated water. All drinks were tested at room temperature but teas were also tested as hot drinks. Titratable acidity was measured by volume of 0.1M NaOH needed to bring acid drinks to pH5.5 and 7.0 and Ca, F and PO4 meters were used to measure the respective concentrations in the drinks. A positive control was orange juice and the negative control was Volvic water. Results: The pH of the drinks ranged from 7.56 for Ramzy Licorice drink to 2.56 for Hibiscus hot tea. Mean pH for groups of drinks in ascending order are as follows: Fruit juices 3.36; Carbonated drinks 3.97; Hot teas 4.70; Powdered reconstituted drinks 5.13; Cold teas 5.28. Fruit juices had a significantly lower pH than the negative control (one-way ANOVAF=3.514, p<0.05). Titratable acidity ranged widely from 54ml for Barakat orange juice to 0.5mlof NaOH for Rooh Afza fruit juice. Fluoride concentration ranged from 15.95ppm for Pran Litchi to 0.04ppm for Perrier water. Calcium ranged widely from 605ppm for Barakat orange juice to 0ppm for Pran Litchi and the highest phosphate concentration was for cold chamomile tea (22ppm) with zero detectable phosphate in Red Bull, Sunquick, Rooh Afza, Pran Litchi and Barakat orange juice. Conclusion: All drinks had erosive potential with fruit juices having the lowest mean pH. Certain local drinks such as Pran Litchi have low pH and high titratable acidity with zero calcium and phosphate and thus have significant erosive potential.