In vitro erosive capacity of some fruit juices and soft or low alcoholic strength beverages on human teeth

The in vitro erosive capacity of different fruit juices and soft or low alcoholic strength beverages (n = 50) on human teeth was examined. The end-point was the amount of calcium and phosphate released into the medium following incubation with the test substance. Overall, the erosive capacity rose as the pH of the products fell. A statistically significant negative correlation was found between the dissolving effect and pH or the modulating action in the presence of acids (r = -0.69282 and -0.63708 respectively; p = 0.0000). Conversely, there was no association between erosive capacity and concentrations of calcium, phosphate or fluoride. Considered overall, sport drinks exhibited the greatest demineralizing effect. Beer had the lowest dissolving action. Most of the drinks manufactured with grapefruit, lime or lemon/lime proved to be more erosive than those prepared with apple or peach. Susceptibility to erosion was virtually the same for all types of teeth and dental surfaces. The cervical portion which harbours the anatomical neck underwent dissolution more readily than the coronary portion (p < 0.001). The erosive capacity of the fruit juices and beverages tested is related to their pH. However, a strict relation between free H+ and demineralizing action was not found, probably due to the influence of other factors not considered in the present study.