Mouthwatering but erosive? A preliminary assessment of the acidity of a basic sauce used in many Indian dishes.

UNLABELLED: The aim of this study was to assess whether some types of Indian cuisine may contain erosive components. Indian dishes were prepared by a previously published method and their pH measured using a pH probe. The results indicated: (i) that some components of Indian cooking, such as tomatoes and red chilli powder, had the potential to erode enamel; (ii) that the pH of some foods was reduced with increasing temperature; and (iii) that all the basic masalas made and tested had a pH of less than 4.5. Within the limitations of the study, it may be concluded that the basic sauce/masala used in north Indian dishes may have erosive potential. CLINICAL RELEVANCE: This information could be considered useful when advising patients who eat Indian curries about causes of acid erosion of their teeth.