Does commercially available alkaline drinking water reduce pepsin activity?
Background: Pepsin, a key enzyme in the pathogenesis of both laryngopharyngeal and esophageal reflux disease, requires acid for its activation. Excessive acid in American diets may increase reflux disease, because pepsin is activated by a low pH (<4.6), which is found in all bottled and canned beverages. Pepsin is stable at a neutral pH and is not affected by tap and bottled drinking water. The purpose of this study was to determine whether commercially available alkaline drinking water could inactivate human pepsin.
Explore this issue:October 2012
Study design: Laboratory study.
Setting: The Voice Institute of New York.