Many foods are more acid-forming than acid-alkaline formulas indicate

Area of Science:

• Nutrition Science
• Biochemistry

Background:

• Dietary intake significantly influences the body's acid-base balance.
• The Western diet, high in animal protein and low in vegetables, is considered acid-forming.
• Aging diminishes kidney function, increasing the risk of acid retention and interstitial acidosis.

Purpose of the Study:

• To identify food constituents beyond protein and minerals that affect dietary acid load (DAL).
• To evaluate the limitations of current DAL calculation methods (PRAL and NEAP).

Main Methods:

• Literature review focusing on acid-forming and alkaline-forming food constituents.
• Analysis of existing formulas for calculating potential acid load (PRAL) and net endogenous acid production (NEAP).

Main Results:

• Five additional food constituents impacting DAL were identified: taurine, fructose, purines (acid-forming), organic acids (alkaline-forming), and polyphenols (influencing gut microbiota and uric acid metabolism).
• Current PRAL and NEAP formulas do not fully account for these constituents.
• Dietitians and nutritionists lack adequate tools for acid-base hypothesis research and diet management.

Conclusions:

• Existing DAL calculation formulas (PRAL, NEAP) are incomplete.
• Improved formulas should incorporate amino acids, taurine, purines, fructose, organic acids, and polyphenols.
• Dietary management is crucial for the aging population to mitigate risks associated with reduced kidney function and acid retention.