The pH of beverages in the United States.
The pH of beverages in the United States.
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DOI：
10.1016/j.adaj.2015.10.019
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发表时间：
2016-04
期刊：
影响因子：
--
通讯作者：
Ruby JD
中科院分区：
文献类型：
--
作者：
Reddy A;Norris DF;Momeni SS;Waldo B;Ruby JD
牙侵蚀（DE）是在酸性环境（pH < 4.0）下，在没有细菌的情况下牙齿结构的化学溶解。最近的研究表明，低pH值是饮料侵蚀潜力的主要决定因素，虽然柠檬酸螯合钙离子可能有助于在较高的pH值的侵蚀。本研究的目的是确定市售饮料的pH值测量的侵蚀潜力。从Birmingham，亚拉巴马的商店购买总共380种饮料，分类（例如果汁、苏打水）并评估pH。在25 ℃下打开后立即使用Accumet AR 15 pH计测量每种饮料的pH，一式三份。pH值数据记录为平均值±标准差。大多数饮料（93%，355/380）的pH值低于4.0，7%（25/380）的pH值≥4。基于先前对磷灰石在酸中溶解度的研究的相对饮料侵蚀性区域表明：39%（150/380）的饮料被认为具有极强的侵蚀性（pH <3.0）; 54%（205/380）被认为具有侵蚀性（pH 3.0至3.99）; 7%（25/380）被认为具有极低的侵蚀性（pH ≥4.0）。对可供人类消费的饮料进行的全面pH评估发现，大多数饮料对牙列有潜在的侵蚀性。这项研究将为牙科临床医生和牙科医生提供有关市售饮料侵蚀潜力（pH值）的信息。现在可以根据患者的饮料消费史制定预防牙齿侵蚀的具体饮食建议。
Dental erosion (DE) is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH < 4.0). Recent studies indicate that low pH is the primary determinant of beverage erosive potential although citrate chelation of calcium ions may contribute to erosion at higher pH. The purpose of this study was to determine the erosive potential measured by the pH of commercially available beverages. A total of 380 beverages were purchased from stores in Birmingham, Alabama, categorized (e.g. juices, sodas) and assessed for pH. An Accumet AR 15 pH meter was used to measure the pH of each beverage in triplicate immediately after opening at 25°C. The pH data were recorded as mean ± standard deviation. The majority (93%, 355/380) of beverages had a pH below 4.0 and 7% (25/380) had a pH ≥4. Relative beverage erosivity zones based on previous studies of apatite solubility in acid indicated: 39% (150/380) of the beverages were considered extremely erosive (pH <3.0); 54% (205/380) were considered erosive (pH 3.0 to 3.99); 7% (25/380) were considered minimally erosive (pH ≥4.0). This comprehensive pH assessment of beverages available for human consumption found that the majority are potentially erosive to the dentition. This study will provide dental clinicians and hygienists information regarding the erosive potential (pH) of commercially available beverages. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient’s history of beverage consumption.