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Plant based dietary supplement increases urinary pH

DOI: 10.1186/1550-2783-5-20

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Abstract:

Using pH test strips, the urinary pH of 34 healthy men and women (33.9 +/- 1.57 y, 79.3 +/- 3.1 kg) was measured for seven days to establish a baseline urinary pH without supplementation. After this initial baseline period, urinary pH was measured for an additional 14 days while participants ingested the plant-based nutritional supplement. At the end of the investigation, pH values at baseline and during the treatment period were compared to determine the efficacy of the supplement.Mean urinary pH statistically increased (p = 0.03) with the plant-based dietary supplement. Mean urinary pH was 6.07 +/- 0.04 during the baseline period and increased to 6.21 +/- 0.03 during the first week of treatment and to 6.27 +/- 0.06 during the second week of treatment.Supplementation with a plant-based dietary product for at least seven days increases urinary pH, potentially increasing the alkalinity of the body.The influence of net dietary acid load on human health has been the subject of increased scientific investigation over the last decade. Much of the research has focused on the connection between increased dietary acid load via the Western diet and its impact on osteoporosis. Since the bone matrix contains a relatively abundant alkali reserve in the form of calcium and magnesium cations, it may be called upon to buffer the tightly regulated blood pH in the presence of an overly acidic diet [1]. Foods and beverages which have potential to contribute to the net acid load in the human body are said to have a high, or more positive, potential renal acid load (PRAL). Conversely, foods and beverages which are abundant in potassium, bicarbonate and alkaline minerals are said to have a lower, or more negative, PRAL score [2]. Indeed, research does indicate that frequent consumption of high PRAL acid-forming foods (cheese, meats, processed grains) and infrequent consumption of potassium and bicarbonate-rich, alkaline-forming foods (fruits and vegetables) is associated with increased

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