pH of Canned Food

I completed an experiment comparing the pH of canned fruits/vegetables to the pH of fresh fruits/vegetables. After determining the average pH of the canned fruits/vegetables, I completed additional research to determine the negative health implications of this pH.

Abstract:

A major breakthrough in the food packaging industry is the extensive consumption and distribution of canned foods. My project aims to compare the pH of canned and fresh fruits/vegetables and determine the negative health implications of the average pH of canned fruits/vegetables. The procedure involved mincing the fresh fruit/vegetable into a puree form before taking pH measurement, testing each pH with a pH strip at least three times to ensure accuracy, and determining the average difference in the pH between the canned and fresh fruits/vegetables.

Analysis of the results showed that on average, the canned fruits/vegetables had a pH of 3.2 and the fresh fruits/vegetables had a pH of 4.475. The average pH of the canned fruits/vegetables also fell in the range of acidity that humans cannot handle without experiencing harm (range of 1.0-3.5). The canned foods were more than 10 times more acidic than their fresh fruit/vegetable counterparts. The extended research indicates that consuming such acidic foods can cause cardiovascular damage, obesity, kidney damage, osteoporosis and gout, and cancer.

It can be concluded that continuously eating strongly acidic canned fruits/vegetables will have a negative impact on the health of that person. People should reduce their acid intake by avoiding acidic canned fruits/vegetables and instead choosing to eat fresh fruits/vegetables.

Scientific Question: What is the pH of canned food (canned fruits/vegetables) and what are the negative health implications of this pH after comparison with the pH of fresh fruits/vegetables?

Hypothesis: I hypothesize that the pH of canned foods (canned fruits/vegetables) will be more acidic (0.5 more) than the pH of their fresh fruit/vegetable equivalent. I also infer that the average pH of canned foods will be strongly acidic and fall in the acidic pH range that humans cannot withstand without developing long term health problems (pH of 1.0-3.5)

Expected Outcome: I expect that detailed research will uncover that consuming strongly acidic foods can contribute to the growth of cancer and cause the development of kidney problems.

Materials:

Canned Tomato Paste (1 can)
Fresh Tomatoes (1)
Canned Oranges (1 can)
Fresh Oranges (1)
Canned Pineapple (1 can)
Fresh Pineapple (1)
Canned Beets (1 can)
Fresh Beets (1)
Canned Cabbage (1 can)
Fresh Cabbage (1)
Canned Apple (1 can)
Fresh Apple (1)
Canned Apricots (1 can)
Fresh Apricots (1)
Canned Pickles (1 can)
Fresh Pickles (1)
Canned Plums (1 can)
Fresh Plums (1)
Canned Cherries (1 can)
Fresh Cherries (1)
pH Strips (30+ strips needed)
Can Opener
Computer (needed for research and recording results)
Camera/phone (needed to take pictures of experiment)

Safety: Wear gloves, an apron, and goggles while testing the pH of the canned fruits/vegetables and the fresh fruits/vegetables.

Procedure:

1. Gather all materials.

2. Squeeze fresh orange juice, tomato juice, pineapple juice, beet juice, cabbage juice, apple juice, apricot juice, pickle juice, plum juice, and cherry juice.

3. Test the pH of canned oranges using a pH strip. A can opener may be used to open the can. Test the pH of fresh orange juice using a pH strip. Record the data on the computer.

4. Complete step 3 for all cans and fresh fruits/vegetables.

5. Compare the average pH of canned fruits/vegetables and the average pH of fresh fruits/vegetables.

6. Through research, determine what the average pH of canned fruits/vegetables indicates, including any implications on the body.

7. Form conclusions through the research mentioned in step 6. Take societal impact into consideration.

Tables and Graphs of Results:

Analysis of Data:

The average pH of canned fruits/vegetables is 3.2 and the average pH of fresh fruits/vegetables is 4.475. The difference between the average pH of fresh fruits/vegetables and canned fruits/vegetables is 1.275.
The average pH of canned fruits/vegetables falls in the range of acidity that humans cannot handle without negative health implications (1.0-3.5).
The biggest difference between the pH of fresh and canned fruits/vegetables was 2.0 for plums, where canned plums had a pH of 2.5 and fresh plums has a pH of 4.5.
The smallest difference between the pH of fresh and canned fruits/vegetables was 0.75 for pineapple and apple. Canned pineapple had a pH of 3.25 and fresh pineapple had a pH of 4.0. Canned apple had a pH of 3.5 and fresh apple had a pH of 4.25.
Citric acid was an ingredient listed in all of the canned fruits/vegetables, which explains why the canned fruits/vegetables were significantly more acidic. Although fresh fruits/vegetables also contain citric acid, in canned fruits/vegetables, citric acid is added in extra amounts in addition to the citric acid already present in the fruit/vegetable that is being canned.
The lowest pH for the canned fruits/vegetables was 2.5 for plums. The highest pH for the canned fruits/vegetables was 3.75 for canned beets.
The lowest pH for the fresh fruits/vegetables was 4.0 for fresh tomatoes and plums. The highest pH for the fresh fruits/vegetables was 5.0 for fresh beets and pickles.
Out of all the canned fruits/vegetables, canned beets (with a pH of 3.75) was the only one that did not fall in the pH range 1.0-3.5 (range of acidity that humans cannot handle without any harmful effects.)
None of the fresh fruits/vegetables had a pH in the range 1.0-3.5.
Analysis of all data results indicates that canned fruits/vegetables generally have a significantly more acidic pH than their fresh fruit/vegetable equivalents.

Further Research:

A major part of my procedure included completing additional research to investigate the health consequences of an increasingly acidic environment in our body and understand the mechanism behind why increased acidity causes these negative health effects. I will also research why canned fruits/vegetables are created to be more acidic than their fresh fruit/vegetable counterparts.

Analysis of my experiment results has proved that canned fruits/vegetables generally have a more acidic pH than fresh fruits/vegetables. The average pH of canned fruits/vegetables falls in the range of 1-3.5. With such an extreme acidity, eating canned fruits/vegetables is accountable for the development of many possible negative health effects. The acidity of what we consume has the ability to disbalance the delicate pH levels our body is meant to maintain.

An increasingly acidic environment in the body can result in acidosis. Acidosis is a general term for the unnecessary acid buildup in our bodies. This accumulation of acid in the body forces the body to borrow minerals such as calcium, sodium, potassium, and magnesium, from other organs and bones in order to neutralize the extra acid. Acidosis has been linked to problems such as cardiovascular damage (constriction of blood vessels and reduction in the amount of oxygen available), obesity, diabetes, damage to bladder/kidney, osteoporosis (a condition which causes weak, brittle bones), joint pain/aching muscles, and development of cancerous mutations.

Cancer is one disease linked to extra acid buildup in the body. The German biochemist, Dr. Warback, received a Nobel Prize for his discovery that if oxygen is removed from a healthy cell, then that cell will start to turn cancerous. Since an acidic environment removes oxygen from the body, this discovery links increased amounts of acidity to cancer formation. Also, Dr. Airashi, a Japanese doctor, demonstrated that cells that survive in acidic environments will eventually develop cancerous characteristics. The American Institute for Cancer Research supports that cancer cells thrive in low pH surroundings and cannot survive in an alkaline (high pH) environment. A study has shown that terminal cancer patients have an acidity level of 1,000 times more than healthy people.

In addition to cancer, acidity can also cause obesity. As more acid accumulates, the body defends itself to prevent the acid from entering the main organs. Acid is stored in the fat cells. As a defense mechanism, the body will start producing extra fat to “pack” the acid so that it is kept a safe distance away from the body organs.

Heart disease, such as hypertension and hypotension, can also be associated with acidic body surroundings. Hypertension (high blood pressure) can occur because of narrowed blood vessels caused by the buildup of acidic wastes and the anaerobic environment that acidity generates. Hypotension (low blood pressure) can be caused by the deterioration of heart muscles because of the lack of calcium ions. This lack of calcium ions is induced by the acidic wastes.

Kidney complications can develop if the body pH is too low. Kidneys can weaken and start to swell if acidic wastes start collecting in the kidneys. As more acids accumulate, the acidic waste can solidify on the walls of the kidney cells, causing kidney stones to form.

The human body can suffer from osteoporosis if there is too much acid buildup. Human bones need calcium and phosphorus to stay healthy. In order to neutralize the unnecessary acid collection, the body starts to remove calcium from the bones. This can cause the bones to become weak. When the body removes calcium from the bones to neutralize the acidity, it may deposit this calcium in the capillary blood vessels of the hands and legs, which can result in gout formation (a form of arthritis mainly in the joints).

Despite the plethora of harmful effects increased acidity has on our body, canned fruits/vegetables are still created to be notably more acidic than fresh fruits/vegetables. Although fresh fruits/vegetables are also moderately acidic, their average pH does not fall in the range of acidity that humans cannot handle without harming their bodies (1-3.5). Rather, their average pH (4.475) is more than 10 times less acidic than the average pH of canned fruits/vegetables. One reason for this significant difference is that canned foods must be made more acidic to prevent the growth of spores. These spores are deadly bacteria that can produce dangerous toxins which have the potential to kill a human in small amounts. Because canned foods have to be preserved for long periods of time, can manufacturers must stimulate an acidic environment in which the spores cannot survive. This is done by adding citric acid, lemon juice, or vinegar to the canned foods.

Project Conclusions:

My hypothesis was mostly correct. I had hypothesized that the pH of the canned fruits/vegetables would be 0.5 more acidic than the pH of fresh fruits/vegetables. In reality, the difference turned out to be much more. Also, I only expected cancer growth and kidney problems to be health consequences of consuming strongly acidic foods. Extended research, which is a part of my experiment’s procedure, allowed me to learn that there are many more negative health effects of unnecessary acid buildup in our bodies.

Analysis of the data shows that the average pH of canned fruits/vegetables is 3.2 and the average pH of fresh fruits/vegetables is 4.475. The difference between the average pH of fresh fruits/vegetables and canned fruits/vegetables is 1.275, which means that the canned fruits/vegetables are more than 10 times more acidic than the fresh fruits/vegetables. Additionally, the average pH of canned fruits/vegetables falls in the range of acidity that humans cannot handle without negative health implications (pH of 1.0-3.5). Out of all the canned fruits/vegetables, canned beets (with a pH of 3.75) was the only one that did not fall in the pH range 1.0-3.5 (range of acidity that humans cannot handle without experiencing harmful effects) None of the fresh fruits/vegetables had a pH in the range 1.0-3.5.

Citric acid was an ingredient listed in all of the canned fruits/vegetables, which explains why the canned fruits/vegetables were significantly more acidic. Although fresh fruits/vegetables also contain citric acid, in canned fruits/vegetables, citric acid is added in extra amounts in addition to the citric acid already present in the fruit/vegetable that is being canned.

I completed research investigating the health consequences of an increasingly acidic environment in our body and the mechanism behind why acid buildup causes these negative health effects. I found out that acidosis (the general term for acid accumulation in the body) causes cardiovascular damage (constriction of blood vessels and reduction in amount of oxygen available), obesity, damage in kidney, osteoporosis, and development of cancerous mutations.

Dr. Warback’s discovery and Dr. Airashi’s experiments have linked increased amounts of acidity to cancer formation and demonstrated that cells that survive in acidic environments will eventually develop cancerous characteristics. The American Institute for Cancer Research supports that cancer cells thrive in low pH surroundings and cannot survive in an alkaline (high pH) environment. A study has also shown that terminal cancer patients have an acidity level of 1,000 times more than healthy people.

Hypertension can occur because of narrowed blood vessels caused by the buildup of acidic wastes and the anaerobic environment that acidity generates. Hypotension (low blood pressure) can be caused by the deterioration of heart muscles because of the lack of calcium ions. This lack of calcium ions is induced by the acidic wastes.

Moreover, as more acid accumulates, the body will start to produce extra fat to “pack” the acid so that it is kept a safe distance away from vital organs. This production of fat serves as the body’s defense mechanism and can lead to obesity. Also, the kidneys will weaken and swell if too many acidic wastes accumulate. The acidic waste can solidify on the walls of the kidney cells, causing kidney stones to form.

In order to neutralize the unnecessary acid collection, the body starts to remove calcium from the bones. This can cause the bones to become weak, resulting in osteoporosis. When the body removes calcium from the bones to neutralize the acidity, it may deposit this calcium in the capillary blood vessels of the hands and legs, which can result in gout formation (a form of arthritis mainly in the joints).

Although fresh fruits/vegetables are also moderately acidic, the body does not suffer because their average pH does not fall in the range of acidity that humans cannot handle without experiencing harm (range of 1.0-3.5). Through research, I was able to understand the reason for this significant difference. Canned foods must be made more acidic to prevent the growth of deadly, toxic spores. Because canned foods have to be preserved for long periods of time, can manufacturers must stimulate an acidic environment in which the spores cannot survive. This is done by adding citric acid, lemon juice, or vinegar to the canned foods.

Based on the analysis and discussion of my results, I can conclude that continuously eating strongly acidic canned fruits/vegetables will have a negative impact on the health of that person. Canned food is an important part of many people’s daily lives, but based on the results of my experiment and research, people should start reducing their acid intake by avoiding acidic canned foods.

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