In Diet-induced acidosis: is it real and clinically relevant?, the authors review the history of the concepts of acidosis:
The available research makes a compelling case that diet-induced acidosis, not diet-induced acidaemia, is a real phenomenon, and has a significant, clinical, long-term pathophysiological effect that should be recognised and potentially counterbalanced by dietary means.
In Examining the relationship between diet-induced acidosis and cancer, the author explains:
Blood pH from prolonged or chronic acidogenic diets is reported to be near the lower physiological range (7.36-7.38) rather than the higher end (7.42-7.44). Specifically, persistent acidogenic diets have the potential to cause small decreases in blood pH and plasma bicarbonate, but not beyond the normal physiological range. This condition is described as ‘diet-induced’, ‘low-grade’, or ‘chronic metabolic acidosis’ or sometimes ‘latent acidosis’. Diet-induced acidosis is distinct from clinical metabolic acidosis in that clinical metabolic acidosis occurs when factors other than just acidogenic diet contribute a system’s inability to compensate for blood [H+ perturbations, typically resulting in blood pH below 7.35. The patho-physiological effects of clinical metabolic acidosis are well known, while the true pathophysiological impact of long-term, diet-induced acidosis is not well understood.