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© 2004 IPEV Institute for Prevention and Nutrition, D-85737 Ismaning __ _________________________________________________________ 1 __ Food table The table allows the assessment of dietary effects on acid-base balance. Foodstuffs with a negative value (milliequivalents per 100 g) exert a base (B) effect, foodstuffs with a positive value an acid (A) effect. Neutral foodstuffs are labelled with N. Food Beverages Apple juice, unsweetened Beer, draft Beer, pale Beer, stout Beetroot juice Carrot juice Coca-Cola Cocoa, made with semi-skimmed milk Coffee, infusion, 5 minutes Espresso Fruit tea, infusion Grape juice Grape juice, unsweetened Green tea, infusion Herbal tea Lemon juice Mineral water (Apollinaris) Mineral water (Volvic) Orange juice, unsweetened Red wine Tea, Indian, infusion Tomato juice Vegetable juice (Tomato, beetroot, carrot) White wine, dry Fats & Oil Butter Margarine Olive oil Sunflower seed oil Nuts Hazelnuts Peanuts, plain Pistachio Sweet almonds Walnuts PRAL* * Potential renal acid load (mEq/100g) Food Fish & Seafood Carp Cod, fillets Eal, smoked Haddock Halibut Herring Mussels Prawn Rose-fish Salmon Salted matie (herring) Sardines in oil Shrimps Sole Tiger Prawn Trout, steamed Zander Fruits Apples Apricots Bananas Black currants Cherries Figs, dried Grapefruit Grapes Kiwi fruit Lemon Mango Orange Peache Pear Pineapple Raisins Strawberries Watermelon PRAL* * Potential renal acid load (mEq/100g) B B A B B B A B B B B B B B B B B B B B B B B B -2,2 -0,2 0,9 -0,1 -3,9 -4,8 0,4 -0,4 -1,4 -2,3 -0,3 -1,0 -1,0 -0,3 -0,2 -2,5 -1,8 -0,1 -2,9 -2,4 -0,3 -2,8 -3,6 -1,2 A A A A A A A A A A A A A A A A A 7,9 7,1 11,0 6,8 7,8 7,0 15,3 15,5 10,0 9,4 8,0 13,5 7,6 7,4 18,2 10,8 7,1 A B N N 0,6 -0,5 0,0 0,0 B S S S S -2,8 8,3 8,5 4,3 6,8 B B B B B B B B B B B B B B B B B B -2,2 -4,8 -5,5 -6,5 -3,6 -18,1 -3,5 -3,9 -4,1 -2,6 -3,3 -2,7 -2,4 -2,9 -2,7 -21,0 -2,2 -1,9 0 7.4 6. lean only Liver (veal) Liver sausage Luncheon meat. mixed Bread. white Wheat flour. wheat flour. fillet Milk.3 4. lean only Cervelat sausage Chasseur sausage Chicken. mixed Bread.7 7. canned Duck A A A A A A A A A A A A A A A A 7. plain Rich creamy full fat cheese Skimmed Milk Whey Yogurt.7 3.9 9.0 8.9 19.2 B A A -3.7 7. white Egg.8 8. plain A A A A A A A A A A A A A A A A A A 8.4 6. whole Egg.4 15.2 10. reduced fat Cottage cheese.6 14.8 11.1 4.2 28. white Spaghetti. green / French beans Lentils.2 0.4 21. boiled Rye flour Rye flour.7 -1.2 1.6 10. pasteurised and sterilized Parmesan Processed cheese.0 1.7 5.4 8.8 6.6 1.8 3.5 5. white wheat Coarse wholemeal bread Crispbread. evaporated Milk.1 A A A A A A A A A A A A A A A N A A A A A A B A A 0.2 5. fruit Yogurt. rye Pumpernickel Rusk Wholemeal bread Peas & Beans Beans. wholemeal Pastries Macaroni Noodles Spaetzle (German sort of pasta) Spaghetti.3 18. plain Cream. wheat flour.3 3.2 15. rye flour Bread. whole.2 A A A A A A 7.5 7.© 2004 IPEV Institute for Prevention and Nutrition.8 8.2 4.9 6.7 34. Dairy products & Eggs Buttermilk Camembert Cheddar-type.7 13.1 11. wholemeal Wheat flour.5 .6 1.4 5.2 Duck.2 0. lean and fat Salami Slicing sausage containing ham Turkey. lean only Rabbit.7 13. whole milk. green and brown.2 1.5 4.6 10. canned Ox liver Pig's Liver Pork sausage Pork sausage (Wiener) Pork. whole.6 8.4 9. yolk Emmental Cheese full fat Fresh cheese (Quark) Full-fat soft cheese Gouda Hard cheese Kefir Cheese full fat Milk. wholemeal Bread Bread. white Rice.0 A A A A A 6.7 12. whole meal Bread.0 8.0 3.1 23.9 19.2 8. brown Rice. meat only Corned beef.7 4.6 19.1 6. white. meat only Veal. dried Peas Meat & Sausages Beef.1 4. sour Curd cheese Edam Cheese full fat Egg.3 9.1 0.9 7. whole milk.7 1.2 0.4 8.0 7.8 1. lean only Rump steak.1 3.3 A A A A A A A A A A 4. rye flour.5 1.0 3.5 14. whole. lean only Frankfurters Goose. lean only Lamb.7 13. fresh.8 8. chicken.9 8.6 26. D-85737 Ismaning __ ____________________________________________________ _____ 2 __ Cereals & Flour Amaranth Barley (wholemeal) Buckwheat (whole grain) Corn (whole grain) Cornflakes Dried unripe spelt grains (wholemeal) Dried unripe spelt grains (wholemeal) Millet (whole grain) Oat flakes Rice.9 7. 4 2.6 3. brown Sugar.5 -5.6 © 2004 Institute for Prevention and Nutrition.0 -0.7 -7.6 -0. iceberg Mushrooms. translation and commercial use.0 -5. dairy.4 -1. Modified according to Remer T. mixed Madeira cake Marmalade Nougat hazelnut cream Sugar.4 -4.© 2004 IPEV Institute for Prevention and Nutrition.7 -1.5 -4. milk Honey Ice cream.3 -7.3 -12.4 -1. including excerpts. green Potatoes Radish.2 -4. .5 -1. green Brussel sprouts Carrots Cauliflower Celery Chicory Cucumber Eggplant Fennel Garlic Gherkin.0 -1.3 -5.5 -3.5 -1.0 Herbs & Vinegar Apple vinegar Basil Chives Parsley Wine vinegar. Capsicum.3 0.1 -4.8 -3. Reproduction.9 -4. bitter Chocolate. fruit. pickeld Kale Kohlrabi Lamb's lettuce Leeks Lettuce Lettuce.8 -5. white Vegetables Asparagus Broccoli.7 -1.6 -1. vanilla Ice cream. balamico B B B B B -2.5 -1. common Onions Peppers.2 0. (2003).4 -0. Manz F (1995) and Remer et al.0 -3. is prohibited without written consent of the Institute for Prevention and Nutrition.6 -7.4 -0.4 -7.0 -3. red Ruccola Sauerkraut Soy beans Soy milk Spinach Tofu Tomato Zucchini A A B A B A B B B N 0.8 -14.4 -1.8 -2.8 -3.0 -1.0 -0. D-85737 Ismaning __ ____________________________________________________ _____ 3 __ Sweats Chocolate. D-85737 Ismaning.6 B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B B -0. All rights reserved.2 -2.9 -1.
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