Effect of food on antacid neutralizing capacity in man

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Abstract
To estimate their in vivo reactivity, 2 antacids of equal theoretical neutralizing capacity (.apprx. 3.9 mol/l at pH 3.5) but different chemical composition were employed as intragastric titrant (pH 3.5) following a liquid protein meal (oxo) in 2 groups of 5 volunteers each. The 2 antacids chosen (Alucol and Camalox) contain different amounts of Al(OH)3 and Mg(OH)2, and Camalox also contains CaCO3. The intragastric consumption of these 2 antacids was much higher than their respective theoretically available neutralizing capacity (Alucol 3.9 times, Camalox 2.4 times). In vitro studies demonstrated that interaction with oxo reduced the neutralizing capacity of the 2 antacids at pH 3.5 from 3.9 mol/l to 1.7 (Alucol) and 2.5 mol/l (Camalox). This potency loss was related to the Al(OH)2 content of the 2 antacids. Evidently, the neutralizing capacity of antacids is not predictable from their reactivity in aqueous solution and is markedly reduced by protein-containing foods.