How to reduce acetaldehyde exposure
1. Acetium capsule reduces the amount of acetaldehyde in the stomach
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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