J Dent Hyg Sci.  2016 Dec;16(6):464-471. 10.17135/jdhs.2016.16.6.464.

Assessment of Nutrient and Sugar Content and pH of Some Commercial Beverages

• Jun MK
• Lee DH
• Lee SM

• KMID: 2368318
• DOI: http://doi.org/10.17135/jdhs.2016.16.6.464

Abstract

The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.

Keyword

Commercial beverages; Nutrient; pH; Sugar-sweetened beverages

MeSH Terms

Beverages*
Carbohydrates
Carbonated Beverages
Dental Caries
Education
Food Labeling
Fruit
Fruit and Vegetable Juices
Humans
Hydrogen-Ion Concentration*
Milk
Oral Health
Risk Factors
Serving Size
Tea
Vegetables
World Health Organization
Carbohydrates
Tea