The potential renal acid load of berries and berry leaves

Berries have long been used as important food sources and treatments for diseases. Praised for their antioxidant properties, berries are abundant in several minerals, including potassium and magnesium. Their ability to accumulate calcium and other alkali precursors makes them particularly interesting from an acid–base perspective. Using food composition databases, we estimated the PRAL (potential renal acid load) of commonly consumed berries – a frequently used estimate of the amount of acid or base a certain food produces in the human body. N = 35 berry and n = 4 berry leaves were analyzed. Berries had a median PRAL value of −3.48 (3.45) mEq/100 g and thus moderately alkalizing properties. The most alkalizing berries included Rhodomyrtus tomentosa (Ait.) Hassk (PRAL: −12.89 mEq/100 g), Berberis heteropoda Schrenk (PRAL: −10.09 mEq/100 g), and Amelanchier alnifolia Nutt. (PRAL: −8.79 mEq/100 g). Berry leaves are characterized by particularly low PRAL values (e.g. Rubus fritucosus L. (Blackberry leaves) with a PRAL of −41.82 mEq/100 g).