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2018, Number 3

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Rev Mex Pediatr 2018; 85 (3)

Food pH: A tool for the management of patients with gastroesophageal reflux

Casaubon-Garcín P, Lamshing-Salinas P, Isoard-Acosta F, Casaubon Lemen-Meyer S, Delgado-Franco D, Pérez-Lizaur AB

Language: Spanish
References: 19
Page: 89-94
PDF size: 247.85 Kb.


ABSTRACT

Objective: We aim to determine the pH contents in food products consumed during the first year of life, an age when children present gastroesophageal reflux symptoms.
Material and methods: Both natural and industrialized food products were evaluated: liquid (breast milk and its substitutes) and solid (mashed fruits, vegetables, cereals and meats). The pH of the food was measured at 21 oC using electronic equipment: potentiometer (Conductronic Mod. pH-120). All the products were measured twice and the average of both readings was reported. Results: Most of the food products introduced during the first year of life have pH levels of less than seven. Fruits and juices had the most acidic pH levels. Conclusions: Most food products introduced during the first year of life have a pH lower than seven. Fruits and juices were the most acidic foods, with pH below 4.5.


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