Plasma Bicarbonate Lowers Type 2 Diabetes Risk
Background: Several biomarkers of metabolic acidosis, including lower plasma bicarbonate and higher anion gap, have been associated with greater insulin resistance in cross-sectional studies. We sought to examine whether lower plasma bicarbonate is associated with the development of type 2 diabetes mellitus in a prospective study.
Methods: We conducted a prospective, nested case–control study within the Nurses’ Health Study. Plasma bicarbonate was measured in 630 women who did not have type 2 diabetes mellitus at the time of blood draw in 1989–1990 but developed type 2 diabetes mellitus during 10 years of follow-up. Controls were matched according to age, ethnic background, fasting status and date of blood draw. We used logistic regression to calculate odds ratios (ORs) for diabetes by category of baseline plasma bicarbonate.
Results: After adjustment for matching factors, body mass index, plasma creatinine level and history of hypertension, women with plasma bicarbonate above the median level had lower odds of diabetes compared with women below the median level. Those in the second, third and fourth quartiles of plasma bicarbonate had lower odds of diabetes compared with those in the lowest quartile. Further adjustment for C-reactive protein did not alter these findings.
Interpretation: Higher plasma bicarbonate levels were associated with lower odds of incident type 2 diabetes mellitus among women in the Nurses’ Health Study. Further studies are needed to confirm this finding in different populations and to elucidate the mechanism for this relation.
They suggest that the association between bicarbonate and diabetes may be independent of levels of dietary acid, because they adjusted for factors that influence this, such as intake of animal protein and fruits and vegetables. I am not sure how you would adjust for this. However, our use of “alkalinity” is primarily to serve as a template with which to choose healthier foods that are rich in potassium, phytonutrients, antioxidants and are very low on the glycemic index. All of these contribute to a healthier lifestyle for a person with diabetes.
Balance is the key to great health. One of the many impressive balancing acts that occur in the body on a continuous basis is the creation of acid by metabolic processes, countered by the neutralization of acid by alkaline buffers. This determines the pH of the body. Unfortunately, most of the foods that you eat today are acid-forming such as processed food products, most bottled goods, fats, oils, sugars, bakery goods, cereals and most cooked, fried and baked goods. The typical western diet consists of about 80 percent acidic foods and only about 20 percent alkaline foods when most likely you should be eating exactly the opposite – 80 percent alkaline foods and only 20 percent acidic foods.
You CAN impact your long term health and well-being, by changing your diet and lifestyle to #ControlDiabetesNaturally. Log in to your Health-e-Solutions free member account to access this free special report, which discusses one of the primary food filters for the Health-e-Solutions lifestyle.