Can you eat vinegar with acid reflux?
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
In this short article, we will provide an answer to the question “Can you eat vinegar with acid reflux?” and the information on acid reflux in detail.
Can you eat vinegar with acid reflux?
Yes! Numerous studies have highlighted the potential benefits of apple cider vinegar (ACV) in reducing postprandial glycemic response.
It achieves this by slowing down gastric motility, a phenomenon that might appear counterintuitive when considering its potential impact on upper gastrointestinal (GI) symptoms. (1)
Vinegar has been a popular home remedy for addressing gastroesophageal reflux disease (GERD). One theory suggests that if GERD is caused by low stomach acid levels, consuming vinegar could stimulate the production of stomach acid, thereby enhancing digestion.
Another hypothesis proposes that vinegar might help create a more acidic environment in the gut, effectively neutralizing harmful pathogens. Although no published research supports these theories. (2)
What is acid reflux?
Acid reflux, also known as gastroesophageal reflux disease (GERD) or heartburn, is a common condition encountered frequently by gastroenterologists.
It involves the backflow of stomach contents into the esophagus, oral cavity, and/or lungs, leading to a variety of symptoms and potential complications. (3)
What are the symptoms of acid reflux?
GERD is defined through a consensus, encompassing typical symptoms like heartburn and regurgitation, which determine its prevalence.
However, it’s important to recognize that GERD can also present with extraesophageal symptoms, such as chronic cough, asthma, chronic laryngitis, and respiratory issues.
Apart from the typical symptoms, GERD may manifest in atypical ways like dyspepsia, epigastric pain, nausea, bloating, and belching. However, diagnosing GERD can be challenging, as these symptoms can overlap with other conditions. (3)
What are the health effects of vinegar?
Vinegar has been linked to a wide array of reported health benefits, making it a subject of growing interest.
Some of these potential advantages include improved digestive system function, appetite stimulation, antioxidant properties, assistance in exhaustion recovery, lower lipid levels, and regulation of blood pressure.
One of the reasons for these positive effects is the presence of polyphenols in vinegar, which have shown promise in preventing lipid peroxidation, hypertension, hyperlipidemia, inflammation, DNA damage, and certain types of cancer.
The diverse organic acids, particularly acetic acid, found in vinegar possess antimicrobial properties that can penetrate the cell membranes of microorganisms, leading to their demise and offering potential health benefits.
Furthermore, vinegar’s impact on insulin sensitivity may make it valuable in managing diabetes, as several studies suggest its potential benefits in this area.
Research indicates that incorporating 0.3% of dietary acetic acid from food sources might be linked to reduced serum cholesterol and triglyceride levels, while also promoting lipid homeostasis and aiding in lowering cholesterol levels.
It’s important to note that while vinegar shows promise in these areas, further research is necessary. (4, 5)
Which foods are linked to acid reflux?
Certain foods are commonly known to increase the risk of acid reflux, and it’s important to be cautious with their consumption. These foods include coffee, chocolate, alcohol, mint, spicy foods, and acidic foods like tomatoes or oranges.
Additionally, spices such as chili pepper, black pepper, cayenne, and nutmeg may worsen symptoms. These particular foods have the potential to irritate the lower esophageal sphincter (LES), a group of muscles located at the bottom of the esophagus.
The LES plays a crucial role in regulating the passage of food from the esophagus into the stomach while also preventing stomach acid from escaping and causing damage to the esophageal tissue.
However, when the LES becomes weakened or relaxed, stomach acid can escape into the esophagus, leading to tissue damage and causing the uncomfortable sensation known as heartburn. (3, 6)
How to manage acid reflux?
Managing GERD relies significantly on lifestyle modifications. Patients are often advised to adopt various lifestyle interventions to alleviate symptoms.
These include weight loss, elevating the head of the bed, quitting tobacco and alcohol, avoiding late-night meals, and eliminating foods that can potentially exacerbate reflux symptoms.
Dietary changes play a crucial role, involving the avoidance of caffeine, coffee, chocolate, spicy foods, highly acidic foods like oranges and tomatoes, as well as foods high in fat content.
Medical interventions can be considered, it may include the use of antacids, histamine-receptor antagonists, or proton pump inhibitors, as prescribed by healthcare professionals.
In cases where lifestyle and medical interventions do not yield satisfactory results, surgical options can be explored. Laparoscopic fundoplication or bariatric surgery are potential surgical approaches, particularly for obese individuals.
Referral for surgery in GERD patients may be considered for various reasons, such as the desire to discontinue medical therapy, non-compliance with medication, adverse effects associated with medical treatment, esophagitis that does not respond to medical therapy, or persistent symptoms. (3)
Other FAQs about Vinegar that you may be interested in.
Can you eat mother of vinegar?
Does homemade vinegar & olive oil dressing need refrigeration?
Why does vinegar smell so bad?
Can I use vinegar instead of mirin?
Conclusion
In this short article, we provided an answer to the question “Can you eat vinegar with acid reflux?” and the information on acid reflux in detail.
Reference
- Schulz RM, Ahuja NK, Slavin JL. Effectiveness of Nutritional Ingredients on Upper Gastrointestinal Conditions and Symptoms: A Narrative Review. Nutrients. 5;14(3):672. 2022.
- Harvard. The Nutrition Source. Vinegar, Harvard T. H. Chan. School of Public Health 677 Huntington Avenue, 2019.
- Katz, P. O., Gerson, L. B., & Vela, M. F. Guidelines for the Diagnosis and Management of Gastroesophageal Reflux Disease. The American Journal of Gastroenterology, 108(3), 308–328. 2013.
- Chin Wai Ho, et al, Varieties, production, composition and health benefits of vinegars: A review, Food Chemistry, 221, 2017,
- Launholt TL, Kristiansen CB, Hjorth P. Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: a systematic review. Eur J Nutr. 59(6):2273-2289. 2020.
- Kim Rose-Francis, Katey Davidson, Does Cinnamon Trigger Acid Reflux? All You Need to Know. Healthline Media LLC. 2021.
