Body pH & Food Intake

While diet and its relationship to obesity and other health problems have received worldwide attention, little or no research prior to 2008 attempted to link the body’s pH, its acid-alkaline balance, to food intake. A study reported in the "Proceedings of the Nutrition Society" testifies to the relationship between diet, body pH and health issues. The study concludes excessive consumption of protein foods – classified as acidic – contribute to bone loss. According to Dr. Timothy R. Arnett, “even slight chronic acidosis could be sufficient to cause appreciable bone loss over time.”

Body pH

Your body’s pH balance is tightly controlled. Food intake has a minimal effect on this balance, but it is enough to tip the scale between health and illness. For example, blood contains buffers to neutralize acidity; the lungs release carbon dioxide, which elevates pH and increases alkalinity; and the kidneys excrete hydrogen ions to lower acidity. The pH scale, which measures acid-alkaline balance, ranges from 0 to 14. A reading of 1 to 6.99 indicates an acid pH, 7 is neutral and 7.01 to 14 represents an alkaline pH reading. In a healthy human body, blood maintains a pH level of 7.35 to 7.45. Urine pH readings range from 4.5 to 8.0, according to DM Minich, Ph.D.

The Food Connection

The "British Journal of Nutrition" in a 2008 issue reported the results of one of the first studies to evaluate the relationship between urine pH and habitual dietary intake of foods in a large population. Although other testing methods exist, the report states, “urine pH has advantages of convenience as an indicator of the acid-base status of the body.” Study participants, totaling 22,034, followed two different dietary combinations using standardized portion sizes. The acid diet consisted of fruits and vegetables – classified as alkaline foods – with higher intake of acidic foods, such as meats, dairy foods and cereal. The alkaline diet consisted of a greater intake of fruits and vegetables and lower consumption of meats. Researchers compared casual urine samples and 24-hour samples taken from the subjects. Upon conclusion of the study, researchers evaluated data from urine samples, Food Frequency Questionnaires and seven-day diaries and found a significant relationship between acid/alkaline urine pH and food intake. Researchers also noted a change in dietary protein from vegetable to animal sources resulted in a reduction in pH levels from 6.55 to 6.17.

Cancer and Cellular pH

According to the "Journal of Biological Chemistry," researchers discovered the enzyme carbonic anhydrase IX controls the acidic environment of cancer cells, enabling them to flourish while healthy cells perish. The University of Florida News states that researchers have “synthesized chemicals that can inhibit this enzyme.” Further research is currently underway to alter the cellular pH of cancerous tumors and reverse their growth.

Dr. Otto Warburg

In the 1920s, German biochemist and Nobel Prize winner Dr. Otto Warburg first discovered the acidic environment of cancer cells as opposed to the alkaline environment in which normal cells thrived. Cancer cells use glucose, a main source of energy, differently than normal cells. Dr. Warburg’s discovery sparked years of research for scientists trying to unravel the mystery of cellular metabolism.