Metabolic acidosis is a prevalent but often overlooked chronic condition in the Western world, characterized by the body's retention of acid, leading to a depletion of bicarbonate stores. Although the term 'metabolic acidosis' is commonly associated with low blood pH or acidemia due to a metabolic abnormality, this can be misleading since most cases of metabolic acidosis do not necessarily show acidemia. Acidemia usually only manifests when the condition becomes severe, and the body's buffering capacity can no longer maintain a normal pH level. Notably, the body maintains a normal blood pH of 7.35-7.45 at the expense of its bicarbonate reserves, a key marker for detecting metabolic acidosis. Optimal serum bicarbonate ranges from 25-30 mEq/L.
The term 'low-grade metabolic acidosis' refers to a state in which there are no apparent or noticeable adverse effects, but the body retains acid, depletes bicarbonate stores, and damages various tissues. While blood pH and bicarbonate levels might still be within the 'normal' range, any slight decrease can indicate the presence of metabolic acidosis.
It has been observed that low-grade metabolic acidosis reduces the body's total blood buffering capacity, increasing reliance on muscle, bone, and connective tissue to eliminate additional acid. Chronic metabolic acidosis can worsen kidney function over time and may cause increased sodium, potassium, water, magnesium, and calcium loss.
In a healthy body, several buffering systems combat acid accumulation. However, a decreased buffering capacity, or the inability to meet the acid load, can lead to problems such as muscle, connective tissue, and bone breakdown. The damage caused by mild acidosis includes increased removal of minerals from the bone and increased risk of osteoporosis and kidney stone formation. Bicarbonate is a common buffering system in the body, which maintains a normal blood pH. Measuring fasting serum bicarbonate levels is thus critical in checking for low-grade metabolic acidosis. The balance between acid and base in the body is defined by the balance of hydrogen ions and hydrogen ion acceptors, such as bicarbonate and citrate.
Diet is a significant factor in maintaining the body's acid-base balance, with animal protein being the largest source of dietary acid due to its high sulfur-containing amino acids, which form sulfuric acid and hydrogen ions in the body. In contrast, fruits and vegetables are high in organic anions that get converted to bicarbonate, a base that neutralizes the acid. Acid-base status is maintained in the body through various means, including reliance on the kidneys to eliminate acid. However, certain diets, like animal-based or carnivore diets, can exceed the kidneys' acid elimination threshold, leading to acid retention and negative effects on numerous body systems.
In conclusion, low-grade metabolic acidosis is common in the Western world, and medical professionals should emphasize its detection and management. By providing ways to test for metabolic acidosis and suggesting strategies to neutralize a high dietary acid load, clinicians can better understand this condition and its treatment.
| Food | PRAL |
| Parmesan cheese | 34.2 |
| Processed cheese | 28.7 |
| Cheddar cheese | 26.4 |
| Egg yolks | 23.4 |
| Hard cheeses | 19.2 |
| Gouda cheese | 18.6 |
| Corned beef | 13.2 |
| Brown rice | 12.5 |
| Salami | 11.6 |
| Trout | 10.8 |
| Liver sausage | 10.6 |
| Luncheon meat | 10.2 |
| Chicken meat | 8.7 |
| Pork | 7.9 |
| Beef | 7.8 |
| Spaghetti, white | 6.5 |
| Cornflakes | 6.0 |
| White bread | 3.7 |
| Yogurt, plain | 1.5 |
| Whole milk | 0.7 |
| Coca Cola | 0.4 |
| Tea | −0.3 |
| Grape juice | −1.0 |
| White wine | −1.2 |
| Broccoli | −1.2 |
| Coffee | −1.4 |
| Apples | −2.2 |
| Red wine | −2.4 |
| Lemon juice | −2.5 |
| Potatoes | −4.0 |
| Cauliflower | −4.0 |
| Zucchini | −4.6 |
| Carrots | −4.9 |
| Celery | −5.0 |
| Bananas | −5.5 |
| Spinach | −14 |
| Raisins | −21 |
DiNicolantonio JJ, O'Keefe J. Low-grade metabolic acidosis as a driver of chronic disease: a 21st century public health crisis. Open Heart. 2021;8(2):e001730. doi:10.1136/openhrt-2021-001730 This is an open access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license,