Evaluation of the buffering capacity of powdered cow's, goat's and soy milk and non-prescription antacids in the treatment of non-ulcer dyspepsia

Non-ulcer dyspepsia (NUD) is the term most commonly used to describe a heterogeneous and often ill-defined group of dyspepsia patients whose symptoms of upper abdominal pain, discomfort or nausea persist in the absence of identifiable cause. Treatment choice commonly includes over the counter medici...

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Bibliographic Details
Published in:South African medical journal 2006, Vol.96 (1), p.57-61
Main Authors: LUTCHMAN, D, PILLAY, S, NAIDOO, R, SHANGASE, N, NAYAK, R, RUGHOOBEER, A
Format: Article
Language:English
Subjects:
Acid-Base Equilibrium
Animals
Antacids - therapeutic use
Biological and medical sciences
Buffers
Dyspepsia - metabolism
Dyspepsia - therapy
Gastroenterology. Liver. Pancreas. Abdomen
Goats
Humans
Medical sciences
Milk
Nonprescription Drugs - therapeutic use
Other diseases. Semiology
Powders
Soy Milk - chemistry
Soy Milk - pharmacology
Stomach. Duodenum. Small intestine. Colon. Rectum. Anus
Treatment Outcome
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Summary:Non-ulcer dyspepsia (NUD) is the term most commonly used to describe a heterogeneous and often ill-defined group of dyspepsia patients whose symptoms of upper abdominal pain, discomfort or nausea persist in the absence of identifiable cause. Treatment choice commonly includes over the counter medicines and home remedies, e.g. milk. To determine the relative buffering capacity of goat's, cow's and soy milk, non-prescription antacid drugs and combinations thereof. The buffering capacities of 25 ml aliquots of each of the powdered milk products, the antacids alone and the combination of antacid and milk were determined. Statistical analysis was used to determine any significant differences in buffering capacity. When the antacids were examined alone, significant differences in buffering capacity were observed. When powdered milk products were examined alone, cow's milk had a significantly higher buffering capacity than either goat's or soy milk. There was no significant difference between goat's and soy milk. In the combination of cow's milk with each of the antacids, brand A and B had a similar buffering capacity, significantly higher than that observed with brand C. The combination with best observed buffering capacity was brand A with cow's milk, and the weakest buffering capacity was observed with brand C with soy milk. The results obtained can be attributed to the chemical constituents of the antacids and the milk products.
ISSN:0256-9574