Fluoride Concentrations and pH Values of non/low-Alcoholic Beer-Type Beverages

Objectives: Non/low-alcoholic beer-type beverages (NLABB; less than 0.5% alcohol by volume) have increased in popularity in the United States recently. The present study aimed to determine their fluoride concentrations and pH values.
Methods: A convenience sample of all NLABB commercially available in two stores (Total Wine, Kroger) in Indianapolis, Indiana, in January 2024 was chosen. NLABB were categorized into the corresponding beer types and analyzed in duplicate for fluoride concentration using a fluoride ion-specific electrode and pH using a pH meter. Statistics for fluoride concentration and pH values were summarized for the NLABB categories.
Results: Seventy-one NLABB were identified and categorized into 10 groups (n): Amber Ale (2), Golden Ale (2), Golden Lager (18), India Pale Ale (23), Pale Ale (4), Sour (5), Sparkling beverage (5), Stout (2), Wheat (5), other (5). Fluoride concentrations ranged between 0.09 to 1.01 ppm (mean/median: 0.43/0.47 ppm). Stouts were found to contain the lowest fluoride concentration (0.16 ppm), whereas Amber Ales had the highest fluoride concentration (0.73 ppm). The pH values of NLABB ranged between 3.29 to 4.64. Sours had the lowest pH (3.56), whereas others had the highest pH (4.31).
Conclusions: The present study has shown that NLABB contain appreciable concentrations of fluoride that can contribute significantly to fluoride intake. Furthermore, all NLABB were found to be acidic, and their consumption should be considered during risk assessment for erosive tooth wear.