Effect of non-alcoholic beer on the enamel surface of teeth
10.11149/jkaoh.2025.49.4.181
- Author:
Hye-su MOON
1
;
Ji-eun KIM
;
Choong-Ho CHOI
Author Information
1. Department of Preventive and Public Health Dentistry, Chonnam National University School of Dentistry, Gwangju, Korea
- Publication Type:Original Article
- From:Journal of Korean Academy of Oral Health
2025;49(4):181-186
- CountryRepublic of Korea
- Language:English
-
Abstract:
Objectives:To evaluate the effects of commercially available non-alcoholic beers on the enamel surface of bovine teeth.
Methods:The test beverages included regular beer (Cass), non-alcoholic beer (Cass 0.0), lemonflavored non-alcoholic beer (Cass lemon squeeze 0.0), Coca-cola, and bottled water. The pH of all beverages was measured, followed by titratable acidity calculations to pH 5.5 and pH 7.0. Bovine enamel samples were immersed in each beverage and changes in surface microhardness were assessed. Surface alterations were observed using scanning electron microscopy.
Results:Lemon-flavored non-alcoholic beer had the lowest pH and highest titratable acidity, causing enamel microhardness reduction and surface demineralization comparable to those of Cocacola. Regular and non-alcoholic beers caused relatively mild erosion; however, a gradual reduction in microhardness was observed over time. Enamel microhardness and surface demineralization of samples immersed in non-alcoholic beer were significantly different compared with those immersed in bottled water.
Conclusions:Non-alcoholic beer, particularly lemon-flavored products with a lower pH, erode enamel, indicating the necessity for dietary guidance to minimize the risk. Beverage manufacturers should consider acidity and buffering capacity to assist in reducing the erosive potential of their products.
