eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2026-01-25 14 1 30 37 10.12691/ajfn-14-1-4 AJFN20261414 article Hebah Abdel-Wahab Dr.heathera@gmail.com 1 Tamara Gund 2 Joseph Bozzelli 2 Department of Chemistry and Biochemistry, Saint Joseph University, Philadelphia, PA 19131 Department of Chemistry, New Jersey Institute of Technology, Newark NJ, US PH is a scale to determine if a solution is acidic, basic or neutral. Food can be acidic or basic based on the nutrients it forms after the food is metabolized. Blood PH can be measured using Artery Blood Gas Test, the ABG test. Normally blood PH is between 7.35-7.45. Blood is a buffer solution, where it resists change in its PH. Excessive consumption of acidic or basic food products or having a medical condition can cause the blood PH to become too acidic or too alkaline, breaking the blood buffer capacity. Small changes in blood PH represent big gaps in the acidity or the alkalinity. The objective is to classify food products as acidic, basic or neutral based on their PH after its metabolized, to determine the suitable diet for individuals with blood PH imbalances in order to minimize and improve the symptoms, and to determine the recommended amount of each food type; carbohydrate, fat, and protein in the 2000 daily calorie intake. Acidic and basic food products are listed tables 1-5. A basic diet is used if the blood PH is acidic and an acidic diet is used if the blood PH is basic. The recommended amount of fat, proteins and carbohydrates are 20-35%, 10-30% and 45-65%. https://pubs.sciepub.com/ajfn/14/1/4/ajfn-14-1-4.pdf PH Food Products Blood PH Food PH Blood PH Imbalances Suitable Diets Diets