Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Nagi B. Kumar
Tanzania
Research Article
Buffer Therapy for Cancer
Author(s): Maria de Lourdes C. Ribeiro, Ariosto S. Silva, Kate M. Bailey, Nagi B. Kumar, Thomas A. Sellers, Robert A. Gatenby, Arig Ibrahim-Hashim and Robert J. GilliesMaria de Lourdes C. Ribeiro, Ariosto S. Silva, Kate M. Bailey, Nagi B. Kumar, Thomas A. Sellers, Robert A. Gatenby, Arig Ibrahim-Hashim and Robert J. Gillies
Oral administration of pH buffers can reduce the development of spontaneous and experimental metastases in mice, and has been proposed in clinical trials. Effectiveness of buffer therapy is likely to be affected by diet, which could contribute or interfere with the therapeutic alkalinizing effect. Little data on food pH buffering capacity was available. This study evaluated the pH and buffering capacity of different foods to guide prospective trials and test the effect of the same buffer (lysine) at two different ionization states. Food groups were derived from the Harvard Food Frequency Questionnaire. Foods were blended and pH titrated with acid from initial pH values until 4.0 to determine “buffering score”, in mmol H+/pH unit. A “buffering score” was derived as the mEq.. View More»
DOI:
10.4172/2155-9600.S2-006