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J Nutr Food Sci. 2012 Aug 15;2:6.

Buffer Therapy for Cancer.

Journal of nutrition & food sciences

Maria de Lourdes C Ribeiro, Ariosto S Silva, Kate M Bailey, Nagi B Kumar, Thomas A Sellers, Robert A Gatenby, Arig Ibrahim-Hashim, Robert J Gillies

Affiliations

  1. Department of Cancer Imaging and Metabolism, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612 ; Department of Molecular Medicine, Biotechnology M.S. Program, University of South Florida, Tampa, FL 33612.
  2. Department of Cancer Imaging and Metabolism, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612.
  3. Department of Cancer Imaging and Metabolism, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612 ; Department of Cell Biology, Microbiology, and Molecular Biology, Cancer Biology Ph.D. Program, University of South Florida, Tampa, FL 33612.
  4. Department of Epidemiology and Population Sciences Division, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612.
  5. Departent of Radiology, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612.
  6. Department of Cancer Imaging and Metabolism, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612 ; Departent of Radiology, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL 33612.

PMID: 24371544 PMCID: PMC3872072

Abstract

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

Keywords: Food buffering capacity; acid-base; metastasis; pH; sodium bicarbonate

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