In July 2019 researchers from Brazil and the USA published the results of their study to assess the erosive potential of soy-based beverages in comparison to fruit juices of the same flavour. A total of 8 beverages were included in the study and the pH, calcium, phosphate and total protein was assessed for each one. Human enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss and differences in surface roughness were then analysed. Results showed that non-soy beverages had the lowest pH values whereas the highest calcium level was found in the soy-based beverages. It was also noted that soy beverages produced less enamel surface loss than non-soy beverages although the surface roughness was not significantly different between the different types of beverages.
Santos EJLD et al. Erosive potential of soy-based beverages on dental enamel. Acta Odontol Scand. 2019 Jul;77(5):340-346.