In vitro approach to evaluate potential harmful effects of beer on teeth

Objective: The purpose of the present work was to examine some properties o f different brands of beer manufactured in Brazil that may be important to oral health. Methods: Samples from seven different beer brands were analyzed for pH, tit ratable acidity, calcium and phosphate concentrations. Demineralization exp eriments were carried out by incubating samples with crown tooth particles (40-80 mesh) at 37 degrees C under agitation (100 strokes/min). Results: The pH was lower than 4.0 for three of the seven samples and highe r than 4.0 for the others. The amount of titratable acidity, expressed as t he volume of 0.1 N NaOH solution consumed to raise the initial pH to 7.0, a nd the concentrations of calcium and phosphate varied. Calcium concentratio n ranged from 0.21 to 1.59 mu mol/ml, while phosphate concentration varied from 0.048 to 0.094 mu mol/ml. Calcium released to the incubation medium wa s proportional to the time of incubation up to 5 min. Maltose, a disacchari de, was detected in all samples studied. Conclusion: Differences in the properties examined indicated that some bran ds of beer studied may have potential dental effects. (C) 2000 Elsevier Sci ence Ltd. All rights reserved.