Buffer Therapy for Cancer.

Area of Science:

• Oncology
• Nutritional Science
• Biochemistry

Background:

• Oral pH buffers show promise in reducing cancer metastasis in preclinical models and clinical trials.
• Dietary intake can influence the efficacy of buffer therapy by altering the body's acid-base balance.
• Limited data exists on the pH buffering capacity of common foods, hindering dietary guidance for buffer therapy.

Purpose of the Study:

• To evaluate the pH and buffering capacity of diverse food groups.
• To guide prospective clinical trials by identifying foods that support or counteract buffer therapy.
• To investigate the anti-metastatic effects of a lysine buffer at different ionization states.

Main Methods:

• Foods from the Harvard Food Frequency Questionnaire were analyzed for pH and buffering capacity (buffering score) using acid titration.
• A buffering score was calculated based on milliequivalents of H+ consumed per serving to reach a target duodenal pH of 4.0.
• The anti-metastatic efficacy of lysine buffers at pH 10.0 and pH 8.4 was assessed in mice using bioluminescence imaging of PC-3M prostate cancer cells.

Main Results:

• Buffering scores varied significantly across food groups: carbohydrates and dairy (0.5-19), meats (6-22), fruits and vegetables (low to zero), and wine/juices (negative).
• Supplements like Tums® (20) and sodium bicarbonate (11) exhibited the highest buffering capacities per serving.
• Lysine buffer at pH 10.0 demonstrated a more pronounced reduction in experimental metastases compared to lysine at pH 8.4.

Conclusions:

• This study quantifies the buffering capacity of various foods, highlighting the potential impact of diet on oral buffer therapy for cancer.
• Dietary recommendations should consider the buffering capacity of foods to optimize therapeutic outcomes in cancer patients.
• Buffer therapy, particularly with alkalinizing agents, shows potential in managing cancer metastasis, with specific food choices influencing its effectiveness.