93% of Beverages Are Harmful to Teeth

In recent years, the consumption of soft drinks and beverages has risen dramatically. More importantly, the frequency with which children, adolescents, and young adults consume these drinks has led to an exponential increase in dental erosion.

Dental erosion is the irreversible acid dissolution of the tooth’s surface structure, occurring through chemical means without the involvement of microorganisms, and happens when the oral pH drops below 4.0.

A recent study published in the United States in The Journal of the American Dental Association evaluated the pH of 379 commercially available beverages, including sodas, fruit juices, energy drinks, sports drinks, and teas. The goal was to determine the erosive potential of these drinks, considering acidic pH as the primary factor driving dental erosion.

The study found that 93% of the beverages (354 out of 379) had a pH below 4.0.

Of these, 39% (149 out of 379) were classified as extremely erosive, 54% (205 out of 379) as erosive, and only 7% (25 out of 379) were considered minimally erosive.

Acids are usually added to beverages to create the so-called flavor profile, giving the drink its characteristic taste. Acids provide a tart and tangy flavor that helps balance the sweetness of the sugar in the beverage and are key factors in its overall taste.

L’acido fosforico è aggiunto alle bevande della cola per conferire asprezza, ridurre la crescita di batteri e funghi e migliorare la durata di conservazione.

Citric acid, a substance naturally present in citrus-based beverages and added to many others, imparts a sharp, tangy flavour and acts as a preservative.

Malic acid is naturally found in apples, pears, and cherries, and is added to many non-carbonated beverages — such as fruit drinks, fortified juices, sports drinks, and iced teas — to enhance their natural flavour. Malic acid is also added to artificially sweeten carbonated drinks, intensifying the taste and reducing the amount of other added flavourings. These additives give the beverage its characteristic sweet and tangy flavour.

The literature has highlighted the prevalence of erosion in children (ranging from 10% to over 80%). Primary teeth are considered to be more susceptible to erosion than permanent dentition, as their enamel is thinner and less mineralised.