Hydrochloric Acid: Implications of Too Little and None At All
This continuing education course reviews the unique role of hydrochloric acid (HCI) on digestion and health. Dietitians working in inpatient, outpatient, and long term care settings should recognize the key risk factors and implications of low and no production HCI, conditions referred to as hypochlorhydria and achlorhydria, respectively. Signs and symptoms, populations at risk, diagnostic tools, and interventions are discussed.
After completing this continuing education course, nutrition professionals should be better able to:
- Define hypochlorhydria and achlorhydria.
- Understand the anatomy and physiology of the upper gastrointestinal tract as it relates to hydrochloric acid (HCI) production and secretion.
- Identify the signs and symptoms, populations at risk, diagnostics, and health implications of inappropriate HCI levels.
- Learn about interventions dietitians may use to support patients with these conditions.
Erin Peisach, RDN, CLT, is owner of Nutrition by Erin, a San Diego-based virtual private practice specializing in nutrition and lifestyle strategies to address gastrointestinal disorders and adverse food reactions.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR