{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T16:02:02Z","timestamp":1790697722348,"version":"4.1.0"},"reference-count":24,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T00:00:00Z","timestamp":1776297600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T00:00:00Z","timestamp":1776297600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Int J Dental Hygiene"],"published-print":{"date-parts":[[2026,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>With increasing health consciousness, the consumption of zero\u2010calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption. However, studies evaluating the likelihood of tooth erosion from carbonated beverages containing alternative sugars are lacking. Therefore, this study assessed the tooth erosion ability of carbonated beverages distributed in South Korea.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      After purchasing 135 types of commercially available beverages in Korea, according to the Ministry of Food and Drug Safety's standards, those with less than 5\u2009kcal were classified as carbonated zero beverages (CBzero), and those with more than 4\u2009kcal per 100\u2009mL were classified as typical carbonated beverages (CBnon\u2010zero). The experimental beverages were measured in 50\u2009mL quantities at 25\u00b0C. An experienced investigator immediately measured the pH of the beverages using a pH meter. The pH between groups was compared using the Mann\u2013Whitney\n                      <jats:italic>U<\/jats:italic>\n                      test in SPSS statistics version 27.0 analysis program.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Among the beverages included, 62 (average pH of 2.97\u2009\u00b1\u20090.36) and 73 (average pH was 3.19\u2009\u00b1\u20090.63) were in the CBnon\u2010zero and CBzero groups, respectively. Differences between the groups were not significant.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>This study demonstrated that the mean pH of zero beverages was not significantly different from that of regular carbonated beverages available in the Korean market. Given that the majority of these beverages exhibited a pH below 4.0, both CBzero and CBnon\u2010zero drinks may pose a comparable risk for dental erosion. Therefore, consumers should be aware that zero beverages, despite their reduced sugar content, are not exempt from potential erosive effects on teeth.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/idh.70069","type":"journal-article","created":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T04:27:01Z","timestamp":1776400021000},"page":"668-674","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory\u2010Based Study Focused on\n                    <scp>pH<\/scp>"],"prefix":"10.1111","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3737-5899","authenticated-orcid":false,"given":"Eun\u2010Ha","family":"Jung","sequence":"first","affiliation":[{"name":"Department of Dental Hygiene, College of Science and Technology Kyungpook National University  Sangju Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2981-529X","authenticated-orcid":false,"given":"Hyun\u2010Kyung","family":"Yim","sequence":"additional","affiliation":[{"name":"Department of Dental Hygiene, College of Medical Convergence Catholic Kwandong University  Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5177-7600","authenticated-orcid":false,"given":"Ji\u2010Hyun","family":"Min","sequence":"additional","affiliation":[{"name":"Department of Dental Hygiene, College of Health and Medical Sciences Cheongju University  Cheongju Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,16]]},"reference":[{"key":"e_1_2_12_2_1","unstructured":"Global Information \u201cCarbonated Beverages Market \u2010 Growth Trends and Forecasts (2023\u20132028) \u201d(2024) https:\/\/www.giikorea.co.kr\/report\/moi1190219\u2010carbonated\u2010beverages\u2010market\u2010growth\u2010trends.html?CODE=moi1190219\u2010carbonated\u2010beverages\u2010market\u2010growth\u2010trends.html&TYPE=0."},{"key":"e_1_2_12_3_1","unstructured":"Food Information Statistics System \u201c2019 Processed Food Segmentation Market Status \u201d(2024) https:\/\/www.atfis.or.kr\/home\/board\/FB0027.do?act=read&bpoId=3260&bcaId=0&pageIndex=1."},{"key":"e_1_2_12_4_1","unstructured":"Korea Ministry of Food and Drug Safety \u201cStandard Specifications by Food Type \u201d(2024) https:\/\/www.foodsafetykorea.go.kr\/foodcode\/03_02.jsp?idx=30."},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980022001598"},{"key":"e_1_2_12_6_1","unstructured":"National Archives \u201cCode of Federal Regulations. 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