Can apple cider vinegar cause ulcers?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
This brief guide will address the query “Can apple cider vinegar cause ulcers?” Also, we’ll discuss how and why apple cider vinegar may cause ulcers, what ulcers are, how to treat ulcers caused by apple cider vinegar, and how to prevent apple cider vinegar from giving you ulcers.
Can apple cider vinegar cause ulcers?
Yes, apple cider vinegar, if ingested regularly and with very little watering down, may induce lesions in the throat, esophagus, and digestive tract that can worsen with each consumption and may become ulcers.
In some patients who already present digestive troubles such as acid reflux and ulcers, apple cider vinegar may worsen symptoms and discomfort, and may even lead to serious injuries that may require medical intervention. (1)
How can apple cider vinegar cause ulcers?
Apple cider vinegar is made up of various organic acids, but notably, it contains acetic acid, which, if consumed regularly, may inflict chemical burns on tissue such as skin, membranes of the throat, and digestive tract.
Apple cider vinegar is derived from the fermentation of apples through a biotechnological process involving double fermentation: alcoholic and acetic. It possesses an acidity level of around 5% and a pH ranging between 2.5 and 3.0.
At a molecular level, acetic acid corrodes the membranes of the cells and causes damage by exposing their contents. Cells without membranes cannot properly function and as a result, they die out, and their exposed components begin to break down, causing lesions. (2, 3)
What are ulcers?
Ulcers for their part, are sores (lesions) on the lining of the digestive tract and are commonly preceded by a prefix that describes their location.
For example, some lesions may occur in the esophageal (on the esophagus), peptic (in the stomach), duodenal (on the upper portion of the small intestine), etc.
Most commonly, ulcers are caused by Helicobacter pylori (a type of bacteria) infection. However, the prolonged use of some medications such as aspirin and ibuprofen is also known to cause ulcers, and in some cases, foods high in acid may contribute and make symptoms worse.
Symptoms of ulcers may include:
- Bloating
- A rapidly achieved feeling of satiety (feeling full)
- Stomach aches
- Discomfort between meals and when eating or drinking
- Discomfort that may last for minutes or hours, in episodes that come and go for days at a time.
More serious symptoms include
- Bleeding into the digestive tract- which can be vomited or defecated
- Nausea
- Unexplained weight loss
- Severe pain in the abdominal area and back.
These last symptoms may indicate that an ulcer has ruptured, which constitutes a medical emergency, that if left untreated, may even be fatal. (4, 5)
How can I treat ulcers caused by apple cider vinegar?
Ulcers of any nature should be treated by a medical professional, such as a general practitioner, or a specialist such as a gastroenterologist.
A doctor will invariably recommend patients lessen or altogether eschew their consumption of apple cider vinegar, regardless of whether or not it is the sole causative agent.
The acidic nature of apple cider vinegar will not contribute to an improvement of ulcers and should be regarded carefully by patients diagnosed with ulcers.
As for treatment doctors will prescribe proton pump inhibitors, to reduce acid reflux and treat discomfort. Additionally, they may prescribe additional medication if H. pylori is also a suspected causative agent, and require that the patient conclude a course of antibiotic treatment.
Also, doctors will veer patients with ulcers to a diet low in acids, which may include limiting the intake of spicy food, alcohol, coffee, chocolate, and acidic produce such as citric fruit.
When signs of a bleeding ulcer are found, prompt medical treatment is necessary, as they constitute a medical emergency that may require outgoing patient procedures or even surgery.
Bleeding ulcers will doubtlessly require antibiotics, to reduce the risk of sepsis.(4, 5)
How can I prevent apple cider vinegar from giving me ulcers?
Ulcers can be prevented by not consuming apple cider vinegar altogether or watering it down for consumption. This does not mean mixing the recommended spoonful in a glass of water and then drinking it down, but rather, lowering the amount ingested altogether.
When it involves diluting it in water, juice, or other liquids, it is recommended to add a small amount, approximately 1 to 2 teaspoons, to water or even other dishes as the effect of the acetic acid will be diminished.
Consuming antacid tablets may also be of aid, though patients with gallstones and kidney stones should not rely on anti-acid tablets for treatment.
The most reasonable advice is to limit the amount of acetic acid (which is a main component of apple cider vinegar) one ingests, and at the first sign of discomfort, suspend its use and see a doctor. (1, 2, 5)
Other FAQs about Vinegar that you may be interested in.
Can you eat vinegar with an ulcer?
Can you eat vinegar with braces?
Can you eat vinegar with milk?
Can you eat vinegar with pancreatitis?
Conclusion
This brief guide addressed the query “Can apple cider vinegar cause ulcers?” Also, we’ve discussed how and why apple cider vinegar may cause ulcers, what ulcers are, how to treat ulcers caused by apple cider vinegar, and what alternatives there are to apple cider vinegar that won’t cause ulcers.
References
- Gerhard Whitworth,Timothy Huzar, Side effects of apple cider vinegar. Healthline Media LLC. MedicalNewsToday. 2019.
- Pravasi, S. D. Acetic Acid. Encyclopedia of Toxicology, 33–35. 2014.
- Adriana Dabija et. al. Study concerning the quality of apple vinegar obtained through classical method. Journal of Agroalimentary Processes and Technologies 20(4), 2014.
- Connors, J. M. Ulcers. xPharm: The Comprehensive Pharmacology Reference, 1–8. 2007.
- Graham Rogers, Valencia Higuera, Peptic Ulcer. Healthline Media LLC. 2020
