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Increasing the dilution factor of dilutable fruit drinks within a range likely to be acceptable to the consumer may not effectively reduce their erosive potential.

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As dietary advice forms a cornerstone in the clinical management of erosion, the introduction of a commercially available low acid orange is most welcome.

ObjectivesTo assess the erosive potential of a number of readily available flavoured waters in the laboratory.MethodsThe erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode enamel. These were compared to an orange juice positive control.ResultsThe pH of the flavoured waters ranged from 2.64–3.24 with their neutralisable acidity ranging from 4.16–16.30 mls of 0.1M NaOH. The amount of enamel removed following 1-hour immersion in the drinks ranged from 1.18–6.86 microns. In comparison, the orange juice control had a pH of 3.68, a neutralisable acidity of 19.68 mls of 0.1 M NaOH and removed 3.24 microns of enamel.ConclusionsMany of the flavoured waters tested were found to be as erosive as orange juice. This information will be of use to clinicians when counselling patients with tooth surface loss. (Eur J Dent 2007;1:5–9)