Assessment of Fluoride and pH Levels in a Range of Ready-to-Drink Children’s Beverages Marketed in Malaysia

• Published in: Archives of orofacial sciences Vol. 16; no. 2; pp. 177 - 189
• Main Authors: Ahmad, Aira Syazleen, Mohd Nor, Nor Azlida, Ahmad, Nadia Afiqah, Mohd Yusof, Zamros Yuzadi, Chestnutt, Ivor G.
• Format: Journal Article
• Language: English
• Published: 22.12.2021
• ISSN: 1823-8602; 2231-7163
• DOI: 10.21315/aos2021.16.2.8

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 convenience sampling of 120 ready-to-drink beverages were purchased and categorised into 11 groups (UHT recombined milk, fresh milk [pasteurised], cultured milk [probiotic], yogurt beverages, fresh fruit juices, fruit flavoured beverages, soy-based beverages, malt-based beverages, tea, carbonated beverages and bottled waters). Fluoride concentration was measured using a fluoride ion-selective electrode while the pH level was measured using a pH meter. The fluoride concentration in the beverages ranged from 0.02±0.00 mg/L to 2.77±0.06 mg/L. Tea was found to have the highest fluoride concentration. The intake of fluoride from consumption of other types of beverages is below the lowest-observed-adverseeffect level (except tea). The pH of the beverages included in the study ranged from 2.20±0.01 to 7.76±0.00. Carbonated beverages (mean pH: 2.98±0.50) were found to be extremely acidic followed by 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