Assessment of fluoride and pH levels in a range of ready-to-drink children’s beverages marketed in Malaysia

• Main Authors: Ahmad, Aira Syazleen, Nor, Nor Azlida Mohd, Ahmad, Nadia Afiqah, Yusof, Zamros Yuzadi Mohd, Chestnutt, Ivor G.
• Format: Article
• Published: Penerbit Universiti Sains Malaysia 2021
• Subjects: RK Dentistry
• Online Access: http://eprints.um.edu.my/36154/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85123553056&doi=10.21315%2fAOS2021.16.2.8&partnerID=40&md5=4009061821d6593a2f896ff0ea94a768

This study aimed to determine the fluoride and pH levels of beverages likely to be consumed by children in Malaysia and to estimate daily fluoride intake from consumption of these beverages. A conveniencesampling of 120 ready-to-drink beverages were purchased and categorised into 11 groups (UHTrecombined milk, fresh milk pasteurised, cultured milk probiotic, yogurt beverages, fresh fruitjuices, fruit flavoured beverages, soy-based beverages, malt-based beverages, tea, carbonated beveragesand bottled waters). Fluoride concentration was measured using a fluoride ion-selective electrode whilethe pH level was measured using a pH meter. The fluoride concentration in the beverages ranged from0.02±0.00 mg/L to 2.77±0.06 mg/L. Tea was found to have the highest fluoride concentration. Theintake of fluoride from consumption of other types of beverages is below the lowest-observed-adverseeffectlevel (except tea). The pH of the beverages included in the study ranged from 2.20±0.01 to7.76±0.00. Carbonated beverages (mean pH: 2.98±0.50) were found to be extremely acidic followedby fresh fruit juices (mean pH: 3.38±0.34) and fruit flavoured beverages (mean pH: 3.90±0.92).The correlation between fluoride and pH levels was weak, τ = 0.058 and not statistically significant(p < 0.35). The majority of the beverages had a low fluoride level and their consumption is unlikely tocause fluorosis except for tea. Almost half of the beverages had a low pH level with carbonated beveragesbeing the most acidic © Penerbit Universiti Sains Malaysia. 2021 This work is licensed under the terms of the Creative Commons Attribution (CC BY) (http://creativecommons.org/licenses/by/4.0/)