Antacids increase food sensitivity

[mbeezie]

Antacids and dietary supplements with an influence on the gastric pH increase the risk for food sensitization.
Elevation of the gastric pH increases the risk for sensitization against food allergens by hindering protein breakdown. This can be caused by acid-suppressing medication like sucralphate, H2-receptor blockers and proton pump inhibitors, as shown in recent murine experimental and human observational studies.
The aim of this study was to assess the sensitization capacity of the dietary supplement base powder and of over-the-counter antacids. To examine the in vivo influence, BALB/c mice were fed codfish extract with one of the acid-suppressing substances. The pH of hydrochloric acid was substantially increased in vitro by base powder as well as antacids in a time- and dose-dependent manner. This elevation hindered the digestion of codfish proteins in vitro. A significant increase in codfish-specific IgE antibodies was found in the groups fed codfish combined with Rennie((R)) Antacidum or with base powder; the latter also showed significantly elevated IgG1 and IgG2a levels. The induction of an anaphylactic immune response was proven by positive results in intradermal skin tests. The study demonstates that antacids and dietary supplements influence the gastric pH and increase the risk for sensitization against allergenic food proteins. As these substances are commonly used in the general population without consulting a physician, this may have a practical and clinical impact.
Antacids and dietary supplements with an influence on the gastric pH increase the risk for food sensitization.
Pali-Scholl I, Herzog R, Wallmann J, Szalai K, Brunner R, Lukschal A, Karagiannis P, Diesner SC, Jensen-Jarolim E.
Clin Exp Allergy 2010 Mar 4;



Mary Beth

[tex]

Not only that, but reducing stomach acidity can lead to bacterial overgrowth, since gastric acid is the body's first line of defense against bacteria entering the GI tract.

Thanks,
Tex