The connection between diet and diabetes has been studied for years, with doctors consistently emphasizing this link, particularly when treating overweight individuals. Recent research, such as the study published in the journal Diabetologia, highlights the impact of food acidity on the risk of developing diabetes, marking the first study to explore this association. Today, we discuss this groundbreaking research linking an acidic diet to diabetes risk. First study linking an acidic diet to diabetes risk.
First Study Linking an Acidic Diet to Diabetes Risk
Diets with a high acid load, characterized by excessive consumption of animal-based products and low intake of vegetables, may promote chronic metabolic acidosis, a condition that increases the likelihood of developing type 2 diabetes.
The acidity of food is measured by its pH, with values below 7 indicating acidity and above 7 indicating alkalinity. Westernized diets, rich in animal products, tend to create an acidic load that is insufficiently balanced by fruits and vegetables, thus heightening the risk of metabolic acidosis.
The study, led by Dr. Guy Fagherazzi and Dr. Françoise Clavel-Chapelon from the Center for Research, Epidemiology, and Public Health in Paris, analyzed data from over 60,000 women over 14 years. It found that women with more acidic diets were significantly more likely to develop diabetes. This increased risk was associated with higher consumption of protein- and fat-rich foods and a lower intake of carbohydrates.
The Biological Mechanism
The biological link between acidic diets and diabetes lies in chronic metabolic acidosis induced by acid-forming diets. Previous studies have demonstrated that higher plasma bicarbonate levels are associated with a reduced risk of type 2 diabetes in women.
As a result, dietary recommendations should not only focus on specific food groups. But also consider the overall quality of the diet, particularly the balance between acidic and alkaline foods.
Expert Recommendations
Andreu Palou, a professor at the University of the Balearic Islands, emphasizes the importance of optimizing diets to reduce disease risks and improve overall well-being. He advocates for a diet with a low acid load, which involves reducing protein and fat intake. While increasing the consumption of fruits and vegetables, tailored to the needs of specific populations.
In Conclusion
Maintaining a proper balance between acidic and alkaline foods in the diet is essential for preserving health, as highlighted by the study conducted by Fagherazzi and Clavel-Chapelon. This research underscores the importance of dietary quality and its role in mitigating the risk of diabetes.
