Potencial erosivo de las bebidas industriales sobre el esmalte dental

objectives: to determine the erosive potential of several beverages by means of ph determination and phosphate and fluoride concentrations. methods: for their analysis, beverages were grouped into sprinkling colas, orange/lime/lemon sprinkling beverages orange juices, sports drinks and alcohol-containing beverages. a calibrated and verified piece of equipment was used to measure ph three times. phosphate concentration was estimated by gravity method of kinoline molybdate whereas fluoride concentration was measured with a fluoride ion-specific electrode. results: colas, one of the sprinkling beverage flavoured orange-lime-lemon and one orange juice recorded ph values lower than 2,14. the highest contents of phosphate was found in white wine (6,44 mmol/l). sports drinks, two orange beverages, one beer, one red sprinkling drink, vodka and white wine, did not show any fluoride contents. the rest of beverages was under 0,23 parts per million fluorides. conclusions: according to ph values, the beverages with possible erosive potential are sprinkling colas, orange/lime/lemon sprinkling beverages, sprinkling red drink, orange juices, fruit juices and one beer. none of beverages had fluoride contents enough to reduce the erosive potential. just three beverages including beer, orange juice and white wine exhibited phosphate values that could somehow prevent the dilution of tooth enamel according to the analyzed scientific literature.