Useful information: foods that reduce gastric acidity

Healthy nutrition is the key to good functioning of the whole body. It is important to draw up a correct nutrition plan; eating healthy foods will become the basis for effective work and mental activity.

Proper digestion of food is also important, as nutrients are distributed throughout the body. This process may be disrupted at any time. How can you reduce stomach acidity in this case? The answer to this question lies in the body itself.

Gastric juice helps restore acidity balance. Troubles arise when the secretion of this secretion by the stomach is impaired. If the stomach produces a large amount of juice, the mucous membrane becomes irritated and pain appears. What causes this disease and how can you get rid of it?

Causes and symptoms of the disease

Increased acidity provokes stomach ulcers.

Gastric acidity is a characteristic that determines the amount of acid produced by the stomach. The unit of measurement is pH. In a healthy person, it should be 1.5-2 pH.

The glands of the gastric mucosa are responsible for the correct balance of acidity. If negative changes occur in your work, the production of gastric juice decreases.

Increased acidity leads to many diseases of the gastrointestinal tract; ulcers and gastritis will also be the result of this process. Increased stomach acidity provokes the following diseases:

1. Acute form of gastritis;
2. Ulcer
3. Reflux esophagitis;
4. Esophageal hernia;
5. Diseases of the liver and pancreas;
6. Burn of the mucous membrane;
7. Poisoning;
8. Foodborne infections;
9. Allergy;
10. Disturbances of the endocrine system;
11. Cardiovascular diseases;
12. Stomach cancer.

Many people who lead an unhealthy lifestyle are most susceptible to hyperacidity. Risk factors include:

1. Violation of nutrition rules (eating on dry food);
2. Snacks that negatively affect the production of gastric juice;
3. Drinking harmful drinks (tea, coffee), bad habits (smoking, alcohol);
4. The use of hormonal, cardiac drugs, antibiotics;
5. Lack of vitamins;
6. Tendency to disease at the genetic level;
7. Stress, fatigue.

Signs of high acidity are completely varied. The degree of development of the disease, the duration of the disease, the type of disease - all these factors influence the symptoms manifested. Pain in the abdomen, namely on the left side under the ribs, in the stomach area, will be a signal for the necessary consultation with a specialist.

Gastric juice

Gastric juice
is a digestive juice produced by various cells of the stomach lining. The main components of gastric juice are: hydrochloric acid secreted by parietal cells, mucus and bicarbonates (production of accessory cells), intrinsic Castle factor (secreted by parietal cells) and enzymes.

The most important proteolytic enzymes of gastric juice: pepsin, gastrixin (pepsin C), and chymosin (rennin). The pepsin precursor (proenzyme) pepsinogen, as well as the proenzymes gastricsin and chymosin, are produced by the main cells of the gastric mucosa, and are subsequently activated by hydrochloric acid. Non-proteolytic enzymes of gastric juice are lysozyme, carbonic anhydrase, amylase, lipase and others.

Gastric juice of a healthy person is practically colorless and odorless. A greenish or yellowish color indicates the presence of bile impurities and pathological duodenogastric reflux. A red or brown tint indicates the possible presence of blood. An unpleasant putrid odor is most often the result of serious problems with the evacuation of gastric contents into the duodenum. Normally, there should be a small amount of mucus in the gastric juice. A noticeable amount of mucus in the gastric juice indicates inflammation of the gastric mucosa.

Normally, there is no lactic acid in gastric juice. It is formed in the human stomach during various pathological processes: pyloric stenosis with delayed evacuation of food from the stomach, lack of hydrochloric acid, cancer process (Rapoport S.I. et al.).

About 2 liters of gastric juice are produced in the stomach of an adult per day.

Basal secretion, not stimulated by food or otherwise, in men is: gastric juice 80-100 ml/h, hydrochloric acid - 2.5-5.0 mmol/h, pepsin - 20-35 mg/h. Women have 25–30% less.

Gastric juice in newborns

The gastric juice of an infant contains the same components as the gastric juice of an adult: hydrochloric acid, chymosin (curdles milk), pepsins (break down proteins into albumoses and peptones) and lipase (breaks down neutral fats into fatty acids and glycerol). Children in the first weeks of life are characterized by a very low concentration of hydrochloric acid in gastric juice and its weak general acidity. It increases significantly after the introduction of complementary foods, i.e. when switching from lactotrophic nutrition to regular nutrition. Simultaneously with a decrease in the pH of gastric juice, the activity of carbonic anhydrase, which is involved in the formation of hydrogen ions, increases. In children in the first 2 months of life, the pH value is mainly determined by hydrogen ions of lactic acid, and subsequently by hydrochloric acid (Geppe N.A., Podchernyaeva N.S., 2008).

Patient Materials

The GastroScan.ru website contains materials for patients on various aspects of gastroenterology:

• “Advice from doctors” in the “Patients” section of the site
• “Popular gastroenterology” in the “Literature” section
• “Popular gastroenterology” in the “Video” section

Resources for Healthcare Professionals

On the website GastroScan.ru in the “Literature” section there is a subsection “Secretion, digestion in the gastrointestinal tract”, containing articles for healthcare professionals on this topic.

Video for doctors

Still from video by V.O. Kaibyshev Personalized approach to the diagnosis and treatment of GERD. On the right is the acidity scale, expressed in pH.

On the website GastroScan.ru in the “Video” section there is a subsection “For Doctors”, containing video recordings of reports, lectures, webinars in various areas of gastroenterology for healthcare professionals.

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Therapeutic measures

A solution of baking soda and milk will reduce the acidity.

What to do to reduce acidity, while the actions must be safe for health? This question is asked by people who are worried about the symptoms of the disease.

Folk remedies will help quickly relieve pain, but the effect will be short-lived. Such methods include baking soda solution and chilled milk.

A full range of treatment under the supervision of a specialist will lead to the desired result. The main methods for solving the problem of low acidity are divided into three groups:

1. Medication therapy;
2. The use of folk remedies;
3. Diet.

Before determining a treatment plan, the doctor will order tests, study their results, and make a decision based on the individual characteristics of the body.

Drug therapy

Nolpaza - reduces acidity.

The following drugs help reduce stomach acidity:

• Antihistamines: Ranitidine, Kvamatel, Famotidine. Their cost is quite low. The duration of use is limited because they affect hormones.
• Controloc, Nolpaza, Omeprazole are medications that reduce acidity.
• Antacids are neutralizers of excess acid. There are Almagel, Maalox, Phosphalugel. Soda, chalk, and magnesia also effectively reduce acidity.
• Motilium and Domidon also help in moving food into the intestines.
• To restore the gastric mucosa, probiotics and enzymes are prescribed: Mezim, Festal.

All these drugs are taken in combination with the following drugs: Smecta, flax seed, white clay. Such products have an enveloping effect.

What is low stomach acid?

05.05.2021

Low stomach is an eating disorder associated with a decrease in the amount of hydrochloric acid (HCL) in the gastric juice. Hydrochloric acid is vital for proper digestion. It converts pepsinogen into pepsin, an enzyme that breaks down proteins into smaller, more easily digestible substances. In addition, hydrochloric acid prevents the migration and colonization of bacteria from the intestines to the stomach and is an important part of the immune system , since it serves as an acidic barrier to the development of a number of microorganisms that enter the stomach with food.

People suffering from stomach and digestive problems often think that they are caused by too much stomach acid. The reason may be that the symptoms of excess and lack of stomach acid are almost the same. Therefore, research is needed before any conclusions can be drawn on this issue.

Symptoms of low stomach acid

Symptoms of low stomach acid may include flatulence, belching , nausea and vomiting, bloating , burning or heaviness in the stomach , especially after eating, indigestion , bad breath , chronic candidiasis , diarrhea or constipation , undigested food in stool, food allergies , abdominal , itching around the rectum , weak and brittle nails, skin rashes and disorders, acne , chronic intestinal parasites, iron deficiency, hair loss, increased incidence of parasitic infections, etc.

It is important to note! All of these symptoms could be the result of other problems related to your health - these are quite early warning signs that are worth keeping in mind. As your symptoms worsen, you'll know where the problem might be and how to solve it.

Gastric juice is a “natural killer” of bacteria

Decreased production of hydrochloric acid is called hypochlorhydria or achlorhydria. This deficiency condition can be caused by atrophic gastritis , chronic gastritis , autoimmune thyroiditis , pernicious anemia, parasitic infection (worms), mucopolysaccharidosis IV, Ménétrier's disease (hypertrophic gastritis ), Helicobacter pylori infection and Helicobacter pylori.

This deficiency should not be ignored because it increases the risk of developing certain bacterial and parasitic infections and aggravates existing ones. In a healthy person, the amount of acid in the stomach is enough to kill bacteria, but as we age, acid production may decrease and this can lead to lower pepsin levels. This in turn leads to indigestion . In people with low levels of hydrochloric acid, bacterial colonies are often observed in the stomach .

How can we deal with the problem?

First of all, you need to consult with a specialist after carrying out the necessary tests. The second step is to improve your diet . This should be done first, since adjusting your eating habits is based on the principles of healthy eating. According to studies, people on a diet have normal levels of stomach and do not suffer from bacteria in the small intestine. Thus, a diet rich in fruits, vegetables, nuts and seeds would alleviate stomach and digestive problems. Additionally, people suffering from hypochlorhydria can take an additional source of hydrochloric acid - betaine hydrochloride. This will support pepsin production and improve and regulate digestion, especially of protein-rich foods, which are usually difficult for people suffering from low acidity to process.

What is betaine hydrochloride - betaine HCL?

Betaine HCL is the acidic form of betaine, a vitamin-like substance found in grains and other foods. It is actually a vitamin derived from choline, which is extracted from sugar beets. It contains organically bound nitrogen and has a pronounced lipotropic effect. Betaine hydrochloride also helps neutralize lactic acid and reduce the toxicity of harmful homocysteine, a protein intermediate formed during the conversion of the amino acid methionine.

As with any supplement, it is recommended that you consult a physician .

Published in Gastroentorology Premium Clinic

Traditional medicine recipes

Water with honey should be drunk on an empty stomach.

Folk remedies in the treatment of stomach diseases will also be effective. The availability of funds for this treatment method makes it popular.

The components are easy to find and the price is more affordable. A plus will be ease of use at home.

1. Honey is an excellent component for treating the disease. It can be used both for the prevention and treatment of gastritis and ulcers. In the first option, drink 1 tbsp on an empty stomach. cold water with dissolved honey (1 tbsp.). Recipe for the second option: dissolve a spoonful of honey in 100 ml of warm water. Take the drug in a course half an hour before meals. Honey and aloe juice are also mixed in equal proportions. The course of treatment is a month, three times a day, 1 tsp.
2. Milk. If you drink 3 glasses of it a day, you can achieve results.
3. Sea buckthorn oil and pumpkin seeds help with stomach diseases. The result will be noticeable when consuming 1 tsp. in the morning.
4. Natural vegetable juice. Potato juice will help calm inflammatory processes and help reduce acidity levels. Recommendations for use include taking it an hour before breakfast, after which you need to lie down. In this case, take the juice twice for 10 days, with a 10-day break between them. Carrot juice, juice from fresh lettuce leaves will help relieve pain in this disease. Improving intestinal function, restoring the mucous membrane, and reducing acid levels will result from the use of juices.

Traditional medicine also includes various herbal infusions. You should carefully prepare them, since the composition of the collected herbs plays an important role here:

• A drink made from mint, yarrow and St. John's wort will be effective.
• Dill seeds and yarrow. For a glass of boiled water 1 tbsp. l. tinctures and herbs are mixed in equal proportions. The product is used every 3 hours, 50 grams. 8 weeks of using calendula tincture will give the desired result. This plant helps in the treatment of complex stomach diseases. 1 l. raw materials are brewed in 500 ml of water, taken 4 times a day.

Let's consider the role of individual components of gastric juice in digestion. The role of hydrochloric acid in digestion in the stomach

.
Hydrochloric acid is secreted by the parietal cells of the main glands of the stomach. It performs the following functions: - carries out acid denaturation of proteins, preceding their hydrolysis and facilitating it, - promotes the swelling of nutrients, promoting subsequent hydrolysis, - activates enzyme precursors and creates an environment of certain acidity for their action, - indirectly (through the activation of gastrin) participates in stimulation of the glands of the fundus of the stomach, - directly and indirectly affects the activity of subsequent parts of the digestive tract, - has a bactericidal and bacteriostatic effect on microbes entering the stomach with food. The role of enzymes in digestion in the stomach
.
The role of salivary enzymes in digestion in the stomach
.
The stomach receives food that has been previously processed in the oral cavity, that is, crushed and mixed with saliva containing the enzymes α-amylase (α - amylase) and maltase. In general, α-amylase hydrolyzes starch and glycogen to produce maltose (~20% of the final hydrolysis product), maltotriose, as well as a mixture of branched oligosaccharides (α-dextrins), straight oligosaccharides and some glucose (together ~80% of the final hydrolysis product). To activate α-amylase, chloride anions are required. The intensity and duration of hydrolysis depends on the alkalinity of the medium. Alkalinity level limits are optimal for maximum action of α-amylase pH
= 6.6 ÷ 6.8.
Salivary maltase acts on the carbohydrate maltose, breaking it down into glucose. Alkalinity level limits are optimal for maximum effect of maltase pH
= 5.8 ÷ 6.2.
When moving from the mouth to the stomach, the food bolus wedges into the thickness of previously consumed food located in the stomach. This may delay for some time the change in the environment of the food bolus from alkaline to acidic, due to the mixing of gastric juice with hydrochloric acid. Under such alkaline conditions, salivary enzymes continue to hydrolyze starch and glycogen. In the stomach cavity, ~30 ÷ 40% of all carbohydrates received with food are digested. Gradually, hydrochloric acid from the surface mixes with the contents of the stomach and its alkaline environment changes to acidic. Salivary amylase and maltase are inactivated. Subsequent breakdown of carbohydrates is carried out by enzymes of pancreatic juice during the passage of chyme into the small intestine. The role of gastric juice enzymes in digestion in the stomach
.
Pepsin
(pepsins) is a product of the main cells of the main glands of the fundus (dome) and body of the stomach.
Pepsin is secreted by these cells, stored and excreted in an inactive form in the form of the proenzyme pepsinogen, which is activated by hydrogen cations, the source of which is hydrochloric acid. Pepsinogen can be activated by pepsin (autocatalysis). During the process of activation of the pepsinogen protein, several peptides are separated from it, one of which plays the role of an inhibitor. Pepsin ensures the disaggregation of proteins, which precedes their hydrolysis and facilitates it. As a catalyst, it has protease and peptidase effects. The greatest catalytic activity of pepsin is observed at low acidity ( pH
= 1.5 ÷ 2.0).
Moreover, one gram of pepsin in two hours can break down ~50 kg
of egg albumin, curdle ~100,000
liters
of milk, and dissolve ~2000
liters
of gelatin.
Gastric juice has two limits of pH
for the manifestation of the greatest proteolytic activity:
pH
= 1.5 ÷ 2.0 and
pH
= 3.2 ÷ 3.5.
The first optimum corresponds to pepsin, and the second to the enzyme gastricsin. Gastricsin
(other names:
pepsin C
, pepsin C;
parapepsin II
, parapepsin II) is a product of the main cells of the main glands of the fundus (dome) and body of the stomach.
Like pepsin, this enzyme is secreted, reserved and excreted by the main cells of the main glands of the fundus (dome) of the stomach, the antrum of the stomach, and the glands of the proximal duodenum. Gastricsin is excreted in an inactive form as a proenzyme (progastricsin) and is activated by hydrochloric acid of gastric juice. Gastrixin hydrolyzes hemoglobin more actively than pepsin and is not inferior to pepsin in the rate of hydrolysis of egg white. Some differences were noted in the peptidase action of pepsin and gastricsin, clear differences in molecular weight, in the shape of the molecule, which indicates the difference between these enzymes. Both pepsin and gastrixin are obtained in pure form. Pepsin and gastrixin provide 95% of the proteolytic activity of gastric juice. The amount of gastricsin in gastric juice is ~20 ÷ 50% of the amount of pepsin. Pepsin-B
(other names
parapepsin
I, parapepsin I;
gelatinase
, gelatinase), like other proteolytic enzymes, is secreted, reserved and excreted by the main cells in an inactive form in the form of a proenzyme (pepsinogen-B) and is activated with the participation of calcium cations.
Pepsin-B differs from pepsin and gastricsin in having a more pronounced gelatinase effect and a less pronounced effect on hemoglobin. It breaks down the protein contained in connective tissue - gelatin. Chymosin
(another name is
rennin
) is a product of the main cells of the main glands of the fundus (dome) and body of the stomach.
This enzyme is also secreted, reserved and excreted by the main cells in an inactive form in the form of a proenzyme and is activated by hydrogen cations of gastric juice in the presence of calcium ions. Rennin curdles milk to a greater extent than pepsin, that is, in the presence of calcium ions, it breaks down the water-soluble caseinogen protein into insoluble casein protein. By this, rennin possibly prevents the rapid release of milk from the stomach. Subsequently, casein is digested by pepsin. Lipase
is an enzyme contained in small quantities in gastric juice and which carries out the initial hydrolysis of fats.
In this case, fats are broken down into glycerol and fatty acids. Like all enzymes, lipase is a surface-active catalyst. The larger the substrate surface, the better the hydrolysis results. Emulsified fats have the largest total surface area. An emulsion is a suspension of tiny particles of fat in water. Large particles of fat break down into small ones when surface tension forces are reduced by the action of surfactants and emulsifiers. Fats that enter the stomach are predominantly non-emulsified (with the exception of milk fats and meat broths). There are no fat emulsifiers in gastric juice. Therefore, there are no conditions in the stomach for maximum lipase action. In emulsified form, milk fats can enter the stomach in significant quantities. Therefore, it is believed that gastric lipase is more important for the digestion of fats in the stomach of milk-fed infants. Their gastric lipase breaks down up to 25% of milk fat. In addition to enzymes that catalyze the hydrolysis of food substances, that is, in addition to digestive enzymes, gastric juice contains enzymes that are not directly involved in the digestion of foods, but are important in digestion in general. These are lysozyme and mucolysin. Lysozyme
(lysozyme, another name for muramidase, discovered in 1921 by A. Fleming, Alexander Fleming, 1881-1955, Scottish bacteriologist, Nobel Prize laureate in 1945 for the discovery of penicillin) is an enzyme that is secreted, reserved and excreted by the cells of the surface epithelium of the mucosa stomach lining.
The enzyme lysozyme is found in many other body fluids (tear fluid, saliva, nasal mucus, etc.). This is a hydrolase that catalyzes the hydrolysis of certain bonds in the polysaccharides of the cytoplasmic membranes of bacterial cells, which leads to their destruction. Thus, lysozyme performs the function of nonspecific antibacterial protection. Mucolysin
(mucolysin; another name for mucolytic enzyme) is an enzyme that catalyzes the hydrolysis of mucopolysaccharides.
As a result, the viscosity of secretions containing mucin decreases. Mucolysin can be used to regulate the amount of mucus on the surface of the gastric mucosa and in the contents of the gastric cavity. Mucolysin has not been isolated in its pure form. The role of mucus in digestion in the stomach
.
Gastric mucus
(mucin) is a viscous aqueous solution of a complex mixture of mucoproteins.
Mucus is produced by mucous cells of the glands of the stomach and mucous membrane. Mucin is released at the apical surface of mucous cells from opening preformed vesicles. In addition, mucin is released when mucous cells are exfoliated. Mucin forms dense layers covering the gastric mucosa. Superficial layers of mucin may separate. Therefore, pieces of “soluble mucus” are found in the gastric contents. Mucin is formed mainly by mucoproteins (glycoproteins). These are complex proteins containing carbohydrates. The carbohydrate content of glycoproteins varies significantly (1 ÷ 85%) and depends on the composition (short, long, branched, unbranched chains). Important components of the chains are amino sugars. It is believed that they perform a certain protective function (protection from proteolysis inside the cell and in the extracellular environment). Functions of gastric mucus
: – protects the gastric mucosa from mechanical damaging effects, – protects the gastric mucosa from chemical damaging effects (part of the mucus does not dissolve in hydrochloric acid), – absorbs digestive enzymes and therefore is an active digestive agent, – protects vitamins from destruction, – stimulates the secretion of gastric glands, – neutralizes hydrochloric acid in the pyloric section of the stomach on the surface of the food mass before it exits into the duodenum.
Neurogenic and humoral mechanisms take part in controlling the secretion of gastric juice. A component of gastric juice that is absolutely necessary for the functioning of the body is the internal factor
(Castle). The name of this substance was coined by the American doctor V.B. in the late 20s of the last century. Castle (William Bosworth Castle, 1897-1990). This substance, which is a glycoprotein, is produced by the parietal cells of the gastric glands. Intrinsic factor allows vitamin B12 (cyanocobalamin) to be absorbed in the small intestine. The absence of intrinsic Castle factor in the body leads to a disease known as pernicious anemia. The juice secreted by the glands of different parts of the stomach has unequal digestive power and acidity. Thus, the juice secreted by the glands of the lesser curvature of the stomach is characterized by a high content of pepsin and high acidity. The glands of this part of the stomach begin to secrete juice first and stop secreting earlier than the glands of other parts of the stomach.

See: Gastroenterology: dictionary, Gastroenterology: Literature. Illustrations,

Literature. Illustrations. References. Illustrations

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1. King MW Enzyme Kinetics. In: Michael W. King, Ph.D. Medical Biochemistry. Terre Haute Center for Medical Education. Enzyme kinetics. Directed by: Michael W. King. "Medical biochemistry". A carefully designed and well illustrated study guide.
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3. Nomenclature Committee of the International Union of Biochemistry and Molecular Biology. Enzyme Nomenclature. Enzymes and Related Biochemicals. Nomenclature of enzymes. Reference materials.
   Access to this source = Access to the reference. URL: https://www.chem.qmul.ac.uk/iubmb/enzyme/quotation
4. Von Worthington. Worthington Enzyme Manual. Enzymes and Related Biochemicals. Enzymes and other issues of biochemistry. Carefully designed and well illustrated reference materials.
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