ArticleBiological trace element research2026
Fluoride Concentration and pH Levels in Non-/Low-Alcoholic Beers.
Article in Biological trace element research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Non- or low-alcoholic beers (NLABs) have gained consumer popularity, yet limited data exist on their fluoride concentration and acidity. A convenience sample of 71 commercially available NLABs was sampled from two retail stores in Indianapolis, IN, USA. Fluoride concentration was measured using a fluoride ion-selective electrode, and pH levels were recorded with a calibrated pH meter. Spearman's rank correlation assessed relationships between fluoride concentration and pH. Beverage styles were categorized into ten types: Amber Ale (n = 2), Golden Ale (n = 2), Golden Lager (n = 18), India Pale Ale (n = 23), Pale Ale (n = 4), sour (n = 5), sparkling hop water (n = 5), stout (n = 2), wheat (n = 5), and others. Fluoride concentrations ranged from 0.09 to 1.01 ppm (mean ± SD: 0.43 ± 0.24 ppm), with Amber Ales showing the highest mean value and sparkling hop water the lowest. All products had acidic pH values (range: 3.29 to 4.64). No significant correlations were found between fluoride concentration and pH. NLABs showed a wide range of fluoride concentrations and acidic pH values across styles. Future studies should aim to quantify the contribution of NLABs to total fluoride dietary intake and assess their role in erosive tooth wear using risk assessment methodologies.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.