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THERAPY FOR PATIENTS WITH DISEASES OF GASTROINTESTINAL TRACT: FOOD AND GASTRIC ACIDITY
The sight, smell, and taste of food stimulate the secretion of gastric juice. Foods have a pH of 5 to 7 which is much less acid than gastric juice. Thus, no foods, including citrus and other acid-tasting fruits, arc sufficiently acid to change the acidity of the stomach contents.
Protein-rich foods neutralize gastric acid. Hence, the use of milk for many years has been emphasized. The neutralizing effect lasts for only 1/2 to 2 hours, and diet alone cannot be depended upon to fully neutralize the acids that are formed.
Fats reduce acid production and also decrease motility. The long-used regimen of milk and cream feedings for peptic ulcer were therefore intended to neutralize and to reduce acid production. Because saturated fats may increase the risk of atherosclerosis, cream is now seldom used.
Gastric acid production is increased by coffee, tea, alcohol, and tobacco; meat extractives as in meat soups, gravies, sauces; and spices such as chili powder, black pepper, mustard seed, and nutmeg. Other spices and herbs have no appreciable effect on acid production.
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