Cation excess of selected omnivore and vegetarian diets

Seven American‐type (US) and 3 Chinese‐type diets, selected to represent a range of food consumption patterns encompassing omnivore, lacto‐ovo‐vegetarian and vegan, were analyzed for Ca, Mg, Na, K, Cl, P and amino acid S. Dietary potential acid or base, as measured by cation excess total (cations ‐ anions), was calculated. Cation excess values ranged from ‐24 mEq in one of the Chinese diets to +70 mEq in the lacto‐ovo vegetarian diet. Regression analysis of cation excess vs. dietary protein sources showed a significant negative correlation with meat, and positive correlations with legumes and dairy products. No correlation was found between cation excess and sulfur or chloride values. Phosphorus, Ca, K, and to a lesser extent Mg, were all significantly positively correlated with cation excess. Contrary to expectations, total protein and amino acid‐S did not correlate with dietary acidity/alkalinity. Foods high in K, Ca, and Mg, such as vegetables, fruits, legumes, and dairy products were the most important determinants of dietary acidity/alkalinity.

Key words:

• Acid‐ash diets
• calcium balance
• sulfur‐containing amino acids
• vegetarian diets