Bicarbonate

Bicarbonate is a negatively charged ion that helps regulate the body's acid–base balance by buffering excess acids in blood and tissues. It forms from dissolved carbon dioxide and is produced and reabsorbed through kidney and lung processes. Clinically, bicarbonate levels reflect metabolic status; sodium bicarbonate is also used as an antacid and in some medical treatments.

Bicarbonate (usually sodium bicarbonate) is used medically to correct metabolic acidosis and severe acid–base disturbances, as an antacid for heartburn, to alkalinize urine (helping excrete certain toxins like salicylates), and as adjunctive therapy in hyperkalemia and selected cardiac arrest or toxin situations. It’s given orally for indigestion or intravenously in hospitals for life‑threatening acidosis under medical supervision.

Bicarbonate (HCO3−) is a primary extracellular buffer that helps maintain blood pH by neutralizing excess acids, enabling proper enzyme function and metabolic processes. It assists CO2 transport from tissues to lungs, supports kidney regulation of acid–base balance via reabsorption and secretion, and neutralizes stomach acid in the small intestine to protect mucosa and aid digestion.

High bicarbonate (metabolic alkalosis) raises blood pH. Symptoms can include confusion, lightheadedness, muscle twitching or cramps, numbness/tingling, slow shallow breathing and heart rhythm disturbances from low potassium. Causes often include vomiting, diuretics, excess antacids or hormone imbalances. Severe cases may need IV saline, potassium replacement or medications and medical evaluation to treat the underlying cause.

Low bicarbonate indicates metabolic acidosis: the blood’s buffering capacity is reduced, causing decreased pH. Symptoms include rapid breathing, fatigue, headache, confusion and nausea; severe cases cause low blood pressure, shock or arrhythmias. Common causes are kidney failure, diabetic ketoacidosis, severe diarrhea, lactic acidosis or toxin ingestion. Treatment targets the underlying cause and may include IV fluids, bicarbonate replacement or dialysis in critical cases.

Bicarbonate in food usually refers to sodium bicarbonate (baking soda) or related salts used as leavening agents and acidity regulators. It releases carbon dioxide when heated or combined with acid, causing dough to rise and promoting browning. It's also used to neutralize excess acidity and as an antacid. Excess intake increases dietary sodium and may affect blood pressure; recipe amounts are typically small.