acid foods

A Dictionary of Food and Nutrition | Date: 2005

acid foods, basic foods These terms refer to the residue of the metabolism of foods. The mineral salts of sodium, potassium, magnesium, and calcium are base-forming, while phosphorus, sulphur, and chlorine are acid-forming. Which of these predominates in foods determines whether the residue is acidic or basic (alkaline); meat, cheese, eggs, and cereals leave an acidic residue, while milk, vegetables, and some fruits leave a basic residue. Fats and sugars have no mineral content and so leave a neutral residue. Although fruits have an acid taste due to organic acids and their salts, the acids are completely oxidized and the sodium and potassium salts form an alkaline residue.


© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.

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