Erosive Potential of Soft Drinks in Nigeria

The aim of this study was to assess the erosive potential of some soft drinks commonly consumed in Nigeria. A range of popular carbonated drinks (cola and non-cola) and fruit juices were selected. On two occasions, the followings were determined; (1) the pH, measured by a digital pH meter on opening of the packaging can or bottle. (2) The volume of 1.0M sodium hydroxide required to raise the pH of 50 ml of the drinks to pH 5.5 and pH 7.0. The pH before titration ranges from 2.70 to 4.48 for the carbonated drinks and 3.54-3.91 for the fruit juices. The soft drinks and the fruit juices investigated had pH before titration lower than the critical pH 5.5 for enamel dissolution. The volume of 1.0M sodium hydroxide required to bring the drinks to pH 5.5 ranged from 0.5 to 6.1mls and 1.8 to 8.2 mls of the base needed to neutralize the drinks to pH 7.0. The fruit juices needed the most base to neutralize its acidity. Despite having a lower pH than the fruit drinks, the carbonated drinks required a relatively lower base to neutralize. This study concludes that all the popular soft drinks in Nigeria selected for this study had significant erosive potential. They had pH below the critical pH of enamel dissolution. The erosive potential of the fruit juices was more than the carbonated cola and non-cola drinks. This information will be of use to clinicians when counseling patients with tooth surface loss.