Tooth surface pH during drinking of black tea.

Area of Science:

• Dental science
• Food chemistry
• Oral health research

Background:

• Dental erosion is a growing concern, often linked to acidic beverage consumption.
• Understanding the erosive potential of commonly consumed beverages like black tea is crucial for preventive dentistry.

Purpose of the Study:

• To analyze the erosive potential of black tea based on its composition.
• To measure the pH changes on tooth surfaces after black tea consumption.

Main Methods:

• Black tea's pH and anion content (oxalate, citrate) were analyzed.
• Tooth surface pH was monitored in ten participants using a micro-pH electrode on palatal sites of anterior and posterior teeth.

Main Results:

• Black tea solution had a pH of 4.9, with oxalate and citrate as major anions.
• Tooth surface pH decreased by less than 1 pH unit, reaching a minimum of 5.45.
• pH levels returned to baseline within approximately 2 minutes post-consumption.

Conclusions:

• Black tea exhibits a low acid composition, indicating minimal erosive potential.
• The minor pH fluctuations on tooth surfaces suggest black tea is a safe alternative to more acidic beverages.
• Black tea can be incorporated into preventive strategies against dental erosion.