title: Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
abstract: Due to their composition, cheeses are suspected to induce an acid load to the body. To better understand this nutritional feature, the acid-forming potential of five cheeses from different cheese-making technologies and two milk was evaluated on the basis of their potential renal acid load (PRAL) index (considering protein, P, Cl, Na, K, Mg and Ca contents) and organic anions contents. PRAL index ranged from -0.8 mEq/100 g edible portion for fresh cheese to 25.3 mEq/100 g for hard cheese Cantal and 28 mEq/100 g for blue-veined cheese Fourme d'Ambert. PRAL values were greatly subjected to interbatch fluctuations. This work emphasized a great imbalance between acidifying elements of PRAL calculation (Cl, P and proteins elements) and alkalinizing ones (Na and Ca). Particularly, Cl followed by P elements had a strong impact on the PRAL value. Hard cheeses were rich in lactate, thus, might be less acidifying than suspected by their PRAL values only.
authors.affiliation: a VetAgro Sup - Campus agronomique de Clermont , CALITYSS , Europe Avenue, BP-35 , Lempdes , France.
authors.forename: Ecaterina
authors.initials: E
authors.lastname: Gore
authors.affiliation: a VetAgro Sup - Campus agronomique de Clermont , CALITYSS , Europe Avenue, BP-35 , Lempdes , France.
authors.forename: Julie
authors.initials: J
authors.lastname: Mardon
authors.affiliation: a VetAgro Sup - Campus agronomique de Clermont , CALITYSS , Europe Avenue, BP-35 , Lempdes , France.
authors.forename: Delphine
authors.initials: D
authors.lastname: Guerinon
authors.affiliation: a VetAgro Sup - Campus agronomique de Clermont , CALITYSS , Europe Avenue, BP-35 , Lempdes , France.
authors.forename: Annick
authors.initials: A
authors.lastname: Lebecque
mesh_terms: D000818:Animals; D002136:Calcium, Dietary / Q000009:adverse effects / Q000032:analysis / Q000378:metabolism; D002611:Cheese / Q000009:adverse effects / Q000032:analysis* / Q000191:economics; D002712:Chlorides / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D019343:Citric Acid / Q000009:adverse effects / Q000032:analysis / Q000378:metabolism; D005511:Food Handling; D063427:Food Quality; D005602:France; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D008274:Magnesium / Q000009:adverse effects / Q000032:analysis / Q000378:metabolism; D008892:Milk / Q000009:adverse effects / Q000737:chemistry / Q000191:economics; D008894:Milk Proteins / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D009753:Nutritive Value; D061352:Pasteurization; D010710:Phosphates / Q000009:adverse effects / Q000032:analysis* / Q000378:metabolism; D011188:Potassium / Q000009:adverse effects / Q000032:analysis / Q000378:metabolism; D015203:Reproducibility of Results; D012982:Sodium, Dietary / Q000009:adverse effects / Q000032:analysis / Q000378:metabolism
chemical_list: D002136:Calcium, Dietary; D002712:Chlorides; D008894:Milk Proteins; D010710:Phosphates; D012982:Sodium, Dietary; D019343:Citric Acid; D019344:Lactic Acid; D008274:Magnesium; D011188:Potassium
keywords: Milk; PDO cheeses; mineral composition; organic anions; potential renal acid load (PRAL)