Vegan diet improves dietary acid load, a key risk factor for diabetes, new study finds

Animal products including meat, fish, eggs, and cheese cause the body to produce more acid, increasing dietary acid load, which is linked to chronic inflammation that disrupts metabolism and can lead to increased body weight. Plant-based diets, which are more alkaline, are associated with weight loss, improved insulin sensitivity, and lower blood pressure.

In the new analysis, both PRAL and NEAP scores decreased significantly on the vegan diet, with no significant change on the Mediterranean diet. The reduction in dietary acid load was associated with weight loss, and this association remained significant even after adjustment for changes in energy intake. Body weight was reduced by 13.2 pounds on the vegan diet, compared with no change on the Mediterranean diet.

The authors say that a vegan diet’s alkalizing effect, which increases the body’s pH level to make it less acidic, may also help promote weight loss. Top alkalizing foods include vegetables, particularly leafy greens, broccoli, beets, asparagus, garlic, carrots, and cabbage; fruits, such as berries, apples, cherries, apricots, or cantaloupe; legumes, for example lentils, chickpeas, peas, beans or soy; and grains, such as quinoa or millet.

Reference:

Hana Kahleova, Dietary acid load on the Mediterranean and a vegan diet: a secondary analysis of a randomized, cross-over trial, Frontiers in Nutrition, https://doi.org/10.3389/fnut.2025.1634215.