1. Acetium capsule reduces the amount of acetaldehyde in the stomach

Read more: acetium.com/

2. Avoid or reduce smoking and alcohol consumption

3. Do not drink alcohol to the point of intoxication

•  Microbes produce more acetaldehyde at high alcohol levels.
  

4. Consume mild alcoholic beverages rather than hard liquor.

• Microbes in the mouth produce more acetaldehyde from strong liquor than they do from mild alcoholic drinks.
  

5. Maintain a high level of oral hygiene

• By lowering the microbial levels in the mouth you also reduce alcohol-based acetaldehyde formation.
• Brush your teeth twice per day and before alcohol consumption
• If you suffer from periodontal disease, have it treated
  

6. Avoid alcoholic beverages with high acetaldehyde content

• For example: sherry, strong fruit liquor, calvados
• Beverages with high acetaldehyde content cause an acetaldehyde spike in saliva that lasts a couple of minutes.
• Unfortunately, there is presently no requirement to indicate acetaldehyde content on the labels of alcoholic beverages. However, you can try to request this information. Consumer needs may bring about a change in this practice faster than legislation.
  

7. Alcohol lingers on the mucous membrances of the mouth and oesophagus for 5-10 minutes after every mouthful. During that entire time, microbes in the mouth are effectively converting it to carcinogenic acetaldehyde.

8. Officially, only products containing over 2.8% of alcohol by volume are classified as alcoholic beverages. Many non-alcoholic drinks and food products (such as low-alcohol beer sold as “home beer”, soy sauce, foods preserved by fermentation, vinegar products) may contain anywhere from 0.1‰ to 2.5% alcohol by volume. Microbes in the mouth convert this alcohol locally to acetaldehyde

• Request for information on the alcohol content on the food products you purchase.
  

9. Many food products contain acetaldehyde in quantities exceeding the safety limit by a factor of 10-100. Products may come to contain acetaldehyde during the production process (e.g. fermentation) or acetaldehyde can be added to a product to improve its taste and smell. The greatest accumulation of acetaldehyde in the digestive system results from the consumption of products that contain both alcohol (< 2.8% by volume) and acetaldehyde. At present, acetaldehyde content of food products does not need to be indicated on product labels. However, you can request this information from the marketer.

• Food products containing acetaldehyde: yogurt, fruit juice, pureed fruit (even baby food), preserved vegetables, soy sauce, vinegar products.

10. An untreated helicobacter pylori infection and having an acid-free stomach are the primary risk factors for stomach cancer. An acid-free stomach is also caused by the use of medications reducing gastric acid secretion. The microbes in the mouth can survive in an acid-free stomach, locally converting alcohol and sugar into carcinogenic acetaldehyde. Persons with these conditions, in particular, should follow the above guidelines