Beyond Thirst

Influence of Bicarbonate Mineral Water on Cardiovascular Risk Factors, Gastrointestinal Function, and Liver Health

verfasst von

Katharina Mansouri, Maximilian Andreas Storz, Thierry Hanh, Andreas Hahn

Abstract

The role of diet in the modulation of systemic acid–base balance is of critical importance to human physiology. The contemporary dietary habits of the Western population, characterized by a high consumption of acid-forming foods such as meat and cheese, and a low intake of vegetables and fruits, have been associated with an elevated dietary acid load. This, in turn, has been linked to a range of adverse metabolic and cardiovascular consequences. To counteract these effects, it is important to consider dietary choices. Bicarbonate-rich mineral water offers an effective method to counteract diet-induced acid stress, showing positive effects on cardiovascular health, gastrointestinal function, and liver metabolism. The alkalizing effect of bicarbonate-rich mineral water can enhance insulin sensitivity through improved insulin receptor binding, resulting in an improvement in glycemic control. In terms of lipid metabolism, bicarbonate-rich mineral water may reduce cholesterol levels by altering intestinal conditions and increasing bile acid excretion. Both, effects on glucose and lipid metabolism may positively impact cardiovascular health. Despite the high sodium content of these waters, their effect on blood pressure remains mostly neutral or positive. Benefits also extend to individuals with gastrointestinal issues such as dyspepsia and heartburn, likely due to improved gastric motility and acid-buffering capacity. Overall, bicarbonate-rich mineral water represents a promising nonpharmacological strategy to reduce acid load and enhance metabolic, cardiovascular, and gastrointestinal health, although further research is necessary due to variations in study designs and water composition.

Organisationseinheit(en)

Institute of Food and One Health
Institut für Lebensmittelwissenschaft und Humanernährung
Abteilung Ernährungsphysiologie und Humanernährung

Externe Organisation(en)

Albert-Ludwigs-Universität Freiburg

Typ

Übersichtsarbeit

Journal

Food Science and Nutrition

Band

13

Publikationsdatum

09.12.2025

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Ziele für nachhaltige Entwicklung

SDG 3 – Gute Gesundheit und Wohlergehen

Elektronische Version(en)

https://doi.org/10.1002/fsn3.71183 (Zugang: Offen)