Could BAKING SODA make you live LONGER?

THE elderly may be at increased risk of premature DEATH if they have low levels of a common baking ingredient.

 

The secret to health older years may lie with bicarbonate levels

 

Older adults who have low levels of bicarbonate - the main ingredient in baking soda - could be putting themselves at risk of premature death.

The research found that even low bicarbonate levels may heighten risk of premature death by almost a QUARTER.

In the body, bicarbonate acts as a chemical buffer that keeps the pH of blood becoming too acidic or too basic. In turn it allows cells and organs to work effectively. 

 

Bicarbonate is more commonly associated with baking

 

Low levels of bicarbonate may also indicate underlying and undiagnosed kidney problems.

Study author Dr Kalani Raphael, of the University of Utah, said: “What we found was that generally healthy older people with low levels of bicarbonate had a higher risk of death.”

The scientists wanted to look at the link between pH, carbon dioxide, bicarbonate and associations with long-term survival in healthy older people.

 

Underlying kidney problems are often associated with low bicarbonate levels

 

They looked at data from nearly 2,300 participants in the Health Aging and Body Composition Study, focusing on older adults aged 70-79.

The researchers collected information over a course of 17 years, and each participant was followed for an average of 10 years.

In order to increase levels of bicarbonate in the blood, the scientists advise eating certain bicarbonate-boosting foods, such as fruit and vegetables.

Although the study found a link, researchers were unable to provide a direct cause and effect.

  

The team say fruit and vegetables may help boost bicarbonate levels

 

They do however believe their findings show regular testing should be commonplace amongst the older population.

Screening for levels is relatively easy and can be done via a blood test often as part of other screenings. 

The study was published in the Clinical Journal of American Nephrology.