acidosis

A Dictionary of Food and Nutrition | Date: 2005

acidosis An increase in the acidity of blood plasma to below the normal range of pH 7.3–7.45, resulting from a loss of the buffering capacity of the plasma, alteration in the excretion of carbon dioxide, excessive loss of base from the body, or metabolic overproduction of acids.


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

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