Alternative names: HCI Acid Insufficiency
Hydrochloric acid (HCl) insufficiency can be complete (achlorhydria) or partial (hypochlorhydria) and intermittent. HCl plays an important part in the first digestive step, which if not completed properly can result in digestive problems all the way through the digestive tract.
In many cases problems associated with digestion are caused by an insufficient amount of HCl rather than a surplus. Patients who experience heartburn, sour stomach, nausea and pain often assume it is because of an HCl surplus but the opposite is in fact true.
HCl does not digest food on its own, but creates an environment in which digestion begins. HCl is responsible for converting pepsinogen to pepsin, which begins breaking down proteins in the stomach. With limited HCl, pepsinogen is not converted to pepsin and protein digestion fails.
HCl also stimulates the pancreas and small intestines to produce digestive enzymes and bile that are needed to break down carbohydrates, fats and proteins. Lastly, HCl plays an important role in killing pathogenic bacteria, parasites, and yeast that are normally present in food, thus preventing infection and disease since most organisms that are ingested are destroyed by an adequately acid environment.
HCl deficiency is very common in America, affecting an estimated 50% to 98% of the population. Deficiency increases with age and those aged 65 years or older are most affected.
The most common causes of hydrochloric acid deficiency are:
Risk factors for hydrochloric acid deficiency include:
Chronic health conditions often associated with hydrochloric acid deficiency include:
The most common signs and symptoms of HCl deficiency include:
In order to detect hydrochloric acid deficiency, a doctor will first perform a physical exam while taking the patient's medical history into consideration.
If HCl acid deficiency is suspected, a pH test of the patient's stomach acid can be performed. A stomach pH of less than 3 is considered normal; between 3 and 5 points to hypochlorhydria and a pH greater than 5 indicates achlorhydria (practically no stomach acid).
The first and most important step in treating hydrochloric acid deficiency is to confirm that the patient does indeed have a low stomach acid level. Failing to do so could reduce a perfectly healthy acid level.
Once a low HCl acid level is confirmed, the first step is to adopt a healthier diet. Fresh, unprocessed natural foods and organic foods are a great way to increase hydrochloric acid naturally. Including fermented foods and beverages in the diet can also improve HCl acid deficiency by aiding digestion and restoring the balance of gut bacteria.
Digestion begins in the mouth, so it is important to thoroughly chew food. This will reduce the amount of work that the stomach has to do. Taking longer to chew food will also reduce the amount of food intake because the brain has more time to receive signals that indicate fullness.
Other treatments for hydrochloric acid deficiency include:
A deficiency in hydrochloric acid can have serious consequences, and is commonly implicated with the following conditions:
Based on the clinical experience of doctors such as Dr. Jonathon Wright, MD, supplementing with hydrochloric acid sometimes relieves the symptoms of heartburn and improves digestion in individuals who have hypochlorhydria. Unexplained bloating, belching and heartburn are frequently diagnosed as symptoms of hyperacidity and sometimes wrongly treated with antacids, when in fact the underlying problem is insufficient acid production.
Lack of stomach acid occurs frequently in rheumatoid arthritis patients. This is associated with changes in gastric microbial patterns.
Capsaicin, the active ingredient in cayenne, is believed to assist digestion by stimulating the flow of both salvia and stomach secretions. One or two capsules of cayenne pepper taken before meals stimulates hunger also.
Apple cider vinegar or lemon juice taken with meals mildly stimulates hydrochloric acid production.
Inositol hexaniacinate might play a role in both the reduction of achlorhydria-related symptoms and in augmenting gastric acid secretion. It may enhance the production of hydrochloric acid in a manner that cannot be explained by it simply being an acid. Its benefits may be due, in part, to its stress-moderating properties upon the central nervous system.
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