The cariogenic potential of a range of fruit drinks was assessed on the basis of plaque pH by the plaque harvesting method. In addition, the inherent pH and titratable acidity of each drink was analysed. The effects of so-called 'no sugar added' and 'sugar-free' drinks were compared with a standard 10% sucrose drink for their effect on plaque pH in vitro, on a group of volunteers, using the Cariogenic Potential Index (CPI). All drinks had a low inherent pH and some a high titratable acidity. All the drinks also depressed the plaque pH below 5.5 within 5 minutes of drinking and had a CPI equal to or greater than a standard 10% sucrose solution.
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