International journal of dental hygiene · 2026
Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory-Based Study Focused on pH.
СтатьяСравнительное исследованиеНазвание и аннотация: Перевод пока не подготовлен
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Jung Eun-Ha, Yim Hyun-Kyung, Min Ji-Hyun
Аннотация
OBJECTIVES: With increasing health consciousness, the consumption of zero-calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption. However, studies evaluating the likelihood of tooth erosion from carbonated beverages containing alternative sugars are lacking. Therefore, this study assessed the tooth erosion ability of carbonated beverages distributed in South Korea.
METHODS: After purchasing 135 types of commercially available beverages in Korea, according to the Ministry of Food and Drug Safety's standards, those with less than 5 kcal were classified as carbonated zero beverages (CBzero), and those with more than 4 kcal per 100 mL were classified as typical carbonated beverages (CBnon-zero). The experimental beverages were measured in 50 mL quantities at 25°C. An experienced investigator immediately measured the pH of the beverages using a pH meter. The pH between groups was compared using the Mann-Whitney U test in SPSS statistics version 27.0 analysis program.
RESULTS: Among the beverages included, 62 (average pH of 2.97 ± 0.36) and 73 (average pH was 3.19 ± 0.63) were in the CBnon-zero and CBzero groups, respectively. Differences between the groups were not significant.
CONCLUSIONS: This study demonstrated that the mean pH of zero beverages was not significantly different from that of regular carbonated beverages available in the Korean market. Given that the majority of these beverages exhibited a pH below 4.0, both CBzero and CBnon-zero drinks may pose a comparable risk for dental erosion. Therefore, consumers should be aware that zero beverages, despite their reduced sugar content, are not exempt from potential erosive effects on teeth.
METHODS: After purchasing 135 types of commercially available beverages in Korea, according to the Ministry of Food and Drug Safety's standards, those with less than 5 kcal were classified as carbonated zero beverages (CBzero), and those with more than 4 kcal per 100 mL were classified as typical carbonated beverages (CBnon-zero). The experimental beverages were measured in 50 mL quantities at 25°C. An experienced investigator immediately measured the pH of the beverages using a pH meter. The pH between groups was compared using the Mann-Whitney U test in SPSS statistics version 27.0 analysis program.
RESULTS: Among the beverages included, 62 (average pH of 2.97 ± 0.36) and 73 (average pH was 3.19 ± 0.63) were in the CBnon-zero and CBzero groups, respectively. Differences between the groups were not significant.
CONCLUSIONS: This study demonstrated that the mean pH of zero beverages was not significantly different from that of regular carbonated beverages available in the Korean market. Given that the majority of these beverages exhibited a pH below 4.0, both CBzero and CBnon-zero drinks may pose a comparable risk for dental erosion. Therefore, consumers should be aware that zero beverages, despite their reduced sugar content, are not exempt from potential erosive effects on teeth.