acidity rate and fluoride content of consumed beverages in kerman/iran

background: high consumption of nonalcoholic beverages is one of the causes of dental erosion. annual consumption of beverages in iran is 48 lpcy (lit per capita per year) that is equal to 144 bottles per capita in year and is relatively a high rate. taking this into consideration, the present study was planned to determine the ph and fluoride content of beverages consumed in kerman, south east of iran. methods: in a descriptive cross-sectional study during 2006-2007, samples of any type of beverages in kerman were taken once every 4 months and each sample was examined for its acidity and fluoride content in ambient and refrigerator temperatures. a total of 744 experiments were conducted on 62 brands of beverages with different colors to determine the acidity and on 31 brands of beverages to determine their fluoride content. acidity was determined by ph-meter in the ambient temperature and refrigerator temperature (+4 â—¦ c). fluoride content was determined using specific electrode method. data analysis was done by spss software package. results: mean acidity of the consumed beverages in kerman was 2.55 and 2.78 mg/l in the ambient temperature and refrigerator temperature, respectively. mean fluoride concentration in the temperature of the ambient and refrigerator were 1.13 and 1.27 mg/l respectively. therefore beverages consumption in kerman had a higher acidity than national standard. conclusion: since some of the consumed beverages in kerman are distributed and consumed in other parts of iran as well, necessary precautions for controlling dental erosion especially in kerman residents should be taken.