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Alkalisation – Definition, Effects and Significance

Alkalisation refers to the process of raising the pH value in body fluids or tissues. It plays an important role in medicine and nutritional science.

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Things worth knowing about "Alkalisation"

Alkalisation refers to the process of raising the pH value in body fluids or tissues. It plays an important role in medicine and nutritional science.

What is Alkalisation?

Alkalisation describes the process by which the pH value of a fluid or tissue is shifted into the alkaline range, meaning it is raised above 7.0. In the human body, the pH of the blood is tightly regulated between 7.35 and 7.45, which is slightly alkaline. Deviations from this range can have serious health consequences.

In medicine, alkalisation is both a natural physiological process and a therapeutic intervention. In nutritional science, the term is frequently used in connection with so-called alkaline foods and the concept of an alkaline diet.

Physiological Foundations

The human body uses several buffer systems to keep the pH of blood and tissues constant. These include:

Bicarbonate buffer system: The most important buffer system in the blood, balancing carbonic acid and bicarbonate.
Protein systems: Proteins such as haemoglobin act as intracellular buffers.
Phosphate buffer system: Especially relevant in the kidneys and intracellular space.

The lungs regulate blood pH by excreting carbon dioxide (CO₂), while the kidneys contribute to long-term pH balance by excreting acids and reabsorbing bicarbonate.

Medical Alkalisation

In clinical medicine, targeted alkalisation is used in the treatment of various diseases and poisonings. Common applications include:

Urinary alkalisation: In certain poisonings (e.g. with salicylates or barbiturates), sodium bicarbonate is administered to alkalise the urine and accelerate the elimination of toxins.
Metabolic acidosis: When blood pH is pathologically low (acidosis), bicarbonate may be infused to restore balance.
Kidney stones: For certain types of kidney stones (e.g. uric acid stones), alkalising the urine can help dissolve them.

Alkalisation in Nutritional Science

In nutritional medicine and popular health concepts, the idea of an alkaline diet or alkalising the body through food is widely discussed. The concept holds that certain foods have an alkaline or acidic effect on the body.

A general distinction is made between:

Alkaline-forming foods: Fresh fruits and vegetables, herbs, potatoes, and legumes are considered alkaline-forming.
Acid-forming foods: Meat, fish, eggs, grain products, sugar, and alcohol are considered acid-forming.

Scientific evidence confirms that diet can influence the composition of urine and, indirectly, certain metabolic processes. However, in healthy individuals, the body's efficient buffer systems prevent dietary changes from directly altering blood pH. Nevertheless, a plant-based diet rich in vegetables and fruits can have positive health effects, partly through the supply of important minerals such as potassium, magnesium, and calcium.

Pathological States Related to pH

When the alkalisation of the blood exceeds normal levels, the condition is called alkalosis. This can occur in two forms:

Metabolic alkalosis: Caused by loss of stomach acid (e.g. due to severe vomiting), excessive intake of antacids, or certain electrolyte disturbances.
Respiratory alkalosis: Caused by excessive exhalation of CO₂, for example during hyperventilation.

Symptoms of alkalosis may include tingling in the extremities, muscle cramps, confusion, and in severe cases, cardiac arrhythmias.

References

Siegenthaler, W. (Ed.) - Clinical Pathophysiology, 9th Edition, Georg Thieme Verlag, Stuttgart.
World Health Organization (WHO) - Nutrition and Food Safety. Available at: https://www.who.int/health-topics/nutrition
Remer, T. & Manz, F. (1995) - Potential renal acid load of foods and its influence on urine pH. Journal of the American Dietetic Association, 95(7), 791-797.

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