The Body’s pH Balance

The human body constantly strives to maintain internal stability, a state known as homeostasis. A crucial aspect of this is maintaining a healthy pH balance, which represents the equilibrium between acidity and alkalinity. The pH scale ranges from 0 to 14, with 7 being neutral. Values below 7 indicate acidity, while those above 7 indicate alkalinity.

For instance, stomach acid, essential for digestion, is highly acidic, registering around 1 on the pH scale.In contrast, blood pH should remain near a neutral 7. The body employs elegant mechanisms to regulate and maintain blood pH. When excessive acid levels are detected, the lungs and kidneys work to expel carbon dioxide through breathing and urination. The pancreas also secretes bicarbonate, a compound that buffers acid.

Acidic Surroundings and GI Cancer Risk

While the body is designed to adapt and restore balance, questions arise about whether excessive consumption of certain foods can create a more acidic environment, particularly in the gastrointestinal (GI) tract. This raises concerns about whether a more acidic GI tract increases the risk of GI cancers, including liver, colorectal, gastric (stomach), pancreatic, and esophageal cancers.

Researchers in Korea have observed evidence suggesting that individuals who consume a Western-style diet, characterized by high fat and sugar content, may create a more acidic environment conducive to malignant cell growth. This theory was further investigated in a study published in the European Journal of Clinical Nutrition.

study Methodology

The study utilized data from the Cancer Screenee Cohort, a long-term Korean study initiated in 2002. Nearly 11,000 participants, approximately 64% of whom were female, with an average age of 53 at baseline, were included. Participants were followed for an average of eight years.

Participants completed food frequency questionnaires, from which researchers calculated “dietary acid loads” using three different methods. The number of GI cancer cases was determined using the 2020 Korea National Cancer Incidence Database, supplemented by electronic medical records to capture any unreported cases.

Demographic information, including BMI, physical activity levels, education level, occupation, marital status, family history of cancer, smoking status, and alcohol intake, was adjusted for during statistical analyses.

Key Findings

The study revealed that individuals diagnosed with GI cancer tended to have a more acidogenic diet compared to those without GI cancer. As the dietary acid load score increased, so did the risk of GI cancer. This association was more pronounced in males. Red and processed meats were identified as primary acidic foods.

Researchers proposed several explanations for the higher risk observed in male participants. One suggestion is that females tend to have better kidney function, enhancing their capacity for acid-base balance maintenance. Hormonal factors, particularly the protective effect of estrogen at the cellular level, may also play a role. Additionally, males in the study tended to have more acidic diets, including higher alcohol intake.

It is indeed significant to acknowledge the study’s limitations. The study demonstrates a strong association but cannot establish causation between acidic foods and GI cancer. Othre factors, such as genetics, smoking, and high alcohol intake, may contribute, although these were adjusted for in the analysis.

Researchers also noted that supplement use was not considered due to insufficient data. The relatively small study population may have reduced the statistical power of the analysis.

Practical Implications

While products like alkaline water are marketed to control the body’s acid-base balance, the scientific understanding is still evolving. There is evidence that suggests yes, but don’t go investing in expensive bottled water just yet.

Rather, researchers suggest a simple dietary adjustment: replacing red and processed meats with fruits and vegetables, which are generally more alkaline.while citrus fruits and tomatoes have lower pH levels, they offer significant nutritional benefits, including immune support and antioxidants. Citrus fruits are even connected with a lower rate of colon cancer-which raises the question about whether it’s really the acid load or something else about red and processed meats that might increase the GI cancer risk,since citrus fruits are more acidic.

A balanced diet with a variety of plant-based foods, including fruits, vegetables, nuts, seeds, whole grains, and legumes, is crucial. This ensures a diverse intake of nutrients and a balanced pH level.

Consider replacing sugary drinks with flavored sparkling water or opting for energizing snacks like nuts and fruit instead of relying on caffeine. Even a short walk can provide an energy boost.

The Mediterranean diet, characterized by high fruit and vegetable intake and low to moderate meat consumption, is associated with high levels of adiponectin, a compound known for its protective role against cancer.

For those seeking to adopt a healthier eating pattern, resources like the 7-Day Mediterranean Diet Meal Plan for Beginners and the 30-Day Mediterranean Diet Meal Plan for Beginners offer comprehensive guidance.

The Bottom Line

The study indicates that regular consumption of highly acidic foods, particularly red and processed meats, may increase the risk of GI cancers. These foods have also been linked to higher rates of dementia, diabetes, and heart disease. These foods have also been linked with higher rates of dementia, diabetes and heart disease, so by limiting or avoiding them, you’re doing your body good on many levels. Replacing these foods with plant-based proteins, such as legumes, whole grains, nuts, and seeds, can help reduce inflammation and overall disease risk.