Chinese fruit and vegetables are usually good for you.
They’re often loaded with vitamins and minerals, but also contain toxins and allergens that can cause skin irritation.
Now, it seems that a study has shown that the Chinese citrus fruit, commonly known as pears, may also be bad for you if you have allergies.
In a study conducted at the University of California, San Diego, researchers found that while the fruit is rich in vitamin C and B12, its acidity could be too acidic for some people.
“This is a concern because acids are naturally acidic, and this can cause an increased risk of dermatitis and eczema in some individuals,” said lead author Dr. Paul Ruedy, a UC San Diego associate professor of medicine and epidemiology.
Ruedy and his team looked at the acidity of citrus fruits grown in China, comparing the pH of the fruit with a pH of 10.
The results showed that, even though the pH was high, the pH level of citrus was significantly lower than that of other fruits.
This means that, while the acid content of the citrus was not the same as that of a traditional Chinese dessert like fried eggs, a traditional dish of rice and vegetables, the citrus acidity was similar to that of an egg.
The researchers also looked at how the acid levels of different fruits differed, including apples, pears and pomegranates.
While they found that oranges, pomegras and pears all had higher acidity than other fruits, pomes, prawns and chicken legs had a lower pH than all other fruits and vegetables.
What are the health implications?
It is not known if the pH levels of citrus are linked to health issues like allergies or if these acid levels reflect their nutritional value.
But, Ruedys team believes that it is likely that the higher acid levels are indicative of the more alkaline pH of citrus that can be more difficult to digest.
“These results are in line with previous studies that have found that the acid in citrus has a lower nutritional value than other foods, and may therefore affect the way in which food is eaten,” Ruedes said.
It is also possible that the differences in the acid pH levels between the different fruits are the result of differences in production practices.
“In some countries, for example, in South America, citrus is harvested in very large volumes and it is often transported long distances to the mainland,” he said.
“This results in different acidity levels and consequently a higher acid content, which can result in greater food allergens.”
The study is published in the journal Food Allergy, Allergology, Asthma & Allergy. ______