Gen Dent. 2023 Jul-Aug;71(4):36-43.
This in vitro study aimed to evaluate the acidity and fluoride content of beverages commonly consumed by millennials and the enamel-softening effect of these drinks on tooth enamel. The study included 13 beverages in 4 categories: energy (sports) drink, flavored sparkling water, kombucha, and other (an unsweetened iced tea, a vegetable-fruit juice blend, and a soft drink). The acidity was measured with a pH/ion meter, and the fluoride concentration was measured with a combined fluoride electrode coupled to the meter (n = 10 measurements per beverage). The Vickers hardness number of extracted molars was measured before and after a 30-minute immersion in 4 representative beverages via 2 immersion protocols (n = 10 per beverage per protocol): (1) immersion in the beverage only and (2) immersion alternating between the beverage and artificial saliva every other minute. The pH and fluoride concentrations of the beverages ranged from 2.652 to 4.242 and from 0.0033 to 0.6045 ppm, respectively. One-way analysis of variance (ANOVA) revealed that all differences between beverages in pH values were statistically significant, as were the majority of differences in fluoride concentrations (P < 0.001). The beverages and the 2 immersion methods significantly affected enamel softening (2-way ANOVA, P = 0.0001 to 0.033). The representative energy drink (pH 2.990; 0.0102 ppm fluoride) caused the greatest enamel softening followed by the representative kombucha (pH 2.820; 0.2036 ppm fluoride). The representative flavored sparkling water (pH 4.066; 0.0098 ppm fluoride) caused significantly less enamel softening than the energy drink and kombucha. A root beer (pH 4.185; 0.6045 ppm fluoride) had the least enamel softening effect. All tested beverages were acidic and had a pH below 4.5; only some contained fluoride. Flavored sparkling water, likely due to its higher pH, caused less enamel softening than the tested energy drink and kombucha. The fluoride content of kombucha and root beer lower their enamel-softening effects. It is imperative that consumers be aware of the erosive potential of beverages they consume.
本体外研究旨在评估千禧一代常喝的饮料的酸度和氟化物含量，以及这些饮料对牙釉质的软化作用。研究纳入了 4 类共 13 种饮料：能量（运动）饮料、风味气泡水、康普茶和其他（无糖冰茶、果蔬汁混合饮料和软饮料）。采用 pH/离子计测量酸度，采用与仪表联用的组合氟电极测量氟化物浓度（每种饮料测量 10 次）。通过两种浸泡方案（每种饮料每种方案 10 个样本），在 4 种代表性饮料中浸泡 30 分钟后，测量提取磨牙的维氏硬度值：（1）仅浸泡在饮料中，（2）每隔 1 分钟交替浸泡在饮料和人工唾液中。饮料的 pH 值和氟化物浓度范围分别为 2.652 至 4.242 和 0.0033 至 0.6045 ppm。单因素方差分析（ANOVA）显示，饮料间 pH 值的所有差异均有统计学意义，大部分氟化物浓度差异也有统计学意义（P<0.001）。饮料和 2 种浸泡方法显著影响牙釉质软化（2 因素方差分析，P=0.0001 至 0.033）。代表性能量饮料（pH 2.990；氟化物 0.0102 ppm）引起的牙釉质软化最大，其次是代表性康普茶（pH 2.820；氟化物 0.2036 ppm）。代表性风味气泡水（pH 4.066；氟化物 0.0098 ppm）引起的牙釉质软化显著少于能量饮料和康普茶。根啤（pH 4.185；氟化物 0.6045 ppm）的牙釉质软化效果最小。所有测试饮料均呈酸性，pH 值均低于 4.5；只有部分饮料含氟化物。由于风味气泡水 pH 值较高，其引起的牙釉质软化程度低于所测试的能量饮料和康普茶。康普茶和根啤的氟化物含量降低了它们的牙釉质软化效果。消费者必须意识到他们所饮用的饮料的腐蚀性潜力。
