The erosive potentials of carbonated beverages consumed in Turkey

Objectives: Dental erosion is defined as painless irreversible loss of dental hard tissue by a chemical process not involving bacteria. The frequent consumption of beverages with intrinsically low pH has been accepted as one of the major factors in the increasing incidence of erosion. However, the erosive potential of beverages is also related to the buffering capacity and calcium, phosphate contents of the drinks. The aims of the present study were to measure the initial pH of 15 carbonated beverages consumed in Turkey and determine their buffering capacities and calcium, phosphate contents. Methods: The pH measurements were carried out using a pH electrode connected to an Orion 720 A ion analyzer. All measurements were repeated 5 times using a fresh drink in each time to obtain a mean value. In the first step, the initial pH values of beverages were measured. Afterwards, 50 milliliters of each beverage was titrated with the 1 M sodium hydroxide, added in 0.5 ml. increments until the pH reached 5.5, 7 and 10. The calcium and phosphate contents of each sample were analyzed with an auto analyzer (Roche Hitachi Modular Systems). Results: All beverages used in the study demonstrated initial pH values close to each other within the range of 2.585 to 3.114. Although the buffering capacities of all beverages were similar at pH= 5.5, notable differences were obtained at both pH=7 and 10. The beverages with high buffering capacities have been found to have higher calcium and phosphate contents. Conclusion: It is concluded that all beverages have an erosive potential due to their low initial pH values. Especially the ones with increased buffering capacities induce a prolonged drop in oral pH. However, the high calcium and phosphate contents may have a protective effect.