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Effect of food on antacid neutralizing capacity in man
Author(s) -
HALTER F.,
HUBER R.,
HÄCKI W. H.,
VARGA L.,
BACHMANN C.
Publication year - 1982
Publication title -
european journal of clinical investigation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.164
H-Index - 107
eISSN - 1365-2362
pISSN - 0014-2972
DOI - 10.1111/j.1365-2362.1982.tb00995.x
Subject(s) - antacid , acid neutralizing capacity , food science , chemistry , biology , biochemistry , ecology , acid deposition , soil water
. In order to estimate their in‐vivo reactivity two antacids of equal theoretical neutralizing capacity (˜3·9 mol/l at pH 3·5) but of different chemical composition were employed as intragastric titrant (pH 3·5) following a liquid protein meal (oxo) in two groups of five volunteers each. The two antacids chosen (Alucol® and Camalox®) contain different amounts of aluminium hydroxide, magnesium hydroxide and Camalox® in addition contains calcium carbonate. The intragastric consumption of these two antacids was much higher than their respective theoretically available neutralizing capacity (Alucol® 3·9 times, Camalox® 2·4 times). In‐vitro studies demonstrated that interaction with oxo reduced the neutralizing capacity of the two antacids at pH 3·5 from 3·9 mol/l to 1·7 mol/l (Alucol®) and 2·5 mol/l (Camalox®). This potency loss was related to the aluminium hydroxide content of the two antacids. This study indicates that the neutralizing capacity of antacids is not predictable from their reactivity in aqueous solution and is markedly reduced by protein‐containing foods.