Evidence supporting the use of: Bicarbonate
For the health condition: Dyspepsia
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Bicarbonate (commonly as sodium bicarbonate, or baking soda) has been used for over a century as an antacid to treat dyspepsia (indigestion). Its mechanism of action is well understood: it neutralizes gastric hydrochloric acid, forming salt, water, and carbon dioxide, thereby providing rapid symptomatic relief from heartburn and epigastric discomfort. The use of bicarbonate as an antacid is documented in pharmacology textbooks and supported by clinical guidelines, including those from the American Gastroenterological Association, which lists it among over-the-counter antacid options.
However, the evidence for its effectiveness in dyspepsia is mainly based on pharmacological plausibility and historical clinical use, rather than robust modern randomized controlled trials. Sodium bicarbonate's rapid onset of action is effective for short-term symptomatic relief, but it is not recommended for chronic management due to potential side effects such as metabolic alkalosis, sodium overload, and rebound acid hypersecretion with prolonged use.
Clinical reviews recognize bicarbonate’s utility for acute, occasional dyspepsia symptoms, but recommend caution. It is generally less preferred compared to other antacids (like calcium carbonate or magnesium/aluminum compounds) for regular use. In summary, the use of bicarbonate for dyspepsia is scientifically justified for short-term relief, though the overall quality and depth of evidence would be rated moderate (3/5).
Other ingredients used for Dyspepsia
cutchallspice
aloe vera
green chiretta
apple
artichoke
barberry
basil
myrobalan
berry flavor
betel
bilberry
black pepper
blackberry
rice
chamomile
Coptis chinensis
turmeric
curcumin
dandelion
fennel
flavonols
ginger
goldenseal
heartwood
Indian tinospora
licorice root
marshmallow
mustard seed
oregon grape
peppermint oil
phellodendron amurense
plantain
plum fruit
raspberry
slippery elm bark
sphaeranthus indicus
triphala
gastrodia
cardamom
papaya
Indian bael
neem tree
nut grass
alpinia galangal
clerodendrum indicum
ferula assafoetida
hedychium spicatum
anise
tinospora cordifolia
blackboard tree
caesalpinia crista
fumaria parviflora
swertia
peony
boxthorne
yarrow
prickly ash
myrrh
chrysanthemum
dioscorea
fern
hyacinth bean
sweetgums
morinda
trichosanthes
zanthoxylum
wood betony
white oak
indigo leaves
enzymes blend (proprietary)
geranium
Avens
Angelica
acacia
Agrimony
Achyranthes
Abrus
Amomum
Asafoetida
Ajuga
Anserina
Aerva lanata
American Liverleaf
Asam gelugor
Angostura
Alsonia scholaris
Agrimonia pilosa
Asteracea
Ananain
Abuta
Aniseed myrtle
Arisaema
Black Seed
Bai Ji
Bidens pilosa
Blackthorn
Bicarbonate
Blepharis
Belleric myrobalan
Bistort
Butea monosperma
Barleria
Bitter Grass
Bael
Boswellia
Banyan
Bur-Reed
Black Nightshade
Bombax
Bitter principals
Black root
banana
Bergenia
Boerhavia diffusa
Centaury
Cinnamomum
Combretum quadrangulare
Clerodendrum phlomidis
Centaurium erythraea
Citron
Carry Me Seed
Capsaicin
Curcumen
Catechu
Campylandra fimbriata
Colombo
Corktree
Curcuma
Chirata
Costus
Colocynth
Celosia
Dianthrone
Dichrostachys glomerata
Erodium cicutarium
Elephant's Head
European-Five Finger Grass
Embelia
Goldthread
Galangal
Lotus
Little ironweed
Snakeroot (unspecified)