Vodka is the most popular alcoholic beverage in Poland, Russia, and other Eastern European nations. It is prepared from ethyl alcohol and obtained by fermenting potatoes, cereals, or other agricultural products.
Research published in 2020 based on pH, titratable acidity, and buffering capacity assessed the erosive potential of various alcoholic beverages. This study titled “Investigation of the erosive potential of different alcoholic beverages” was published in APESB as an original research article. According to this research, due to their lower pH and high acid titration values, several beers and alcohols, including vodka, have erosive potential.
In a 2010 research titled “Is alcohol consumption associated with gastroesophageal reflux disease” published by the Journal of Zhejiang University, it was concluded that alcohol significantly increases the GERD as compared to water.
In another study, Induction of gastro-oesophageal reflux by alcohol, 12 healthy young people with no gastro-oesophageal reflux symptoms were studied twice to see if alcohol in proportions often consumed during social drinking causes gastro-oesophageal reflux. After a regular meal, they were given 180 ml of vodka or 180 ml of water. Their distal esophageal pH was monitored continuously for three hours. The peak levels of alcohol in the blood ranged from 0.63 to 1.29 g/l. Eleven of the twelve subjects had higher reflux after drinking vodka.
Another 2015 study titled “The Analysis of Vodka: A Review Paper” published by ResearchGate explored various aspects of vodka and its composition. This study concluded that vodka contains a wide range of compounds in its various types. These include alcohols, aldehydes, ketones, esters, terpenes, aromatic compounds, and volatile sulfur compounds present that may be not gut-friendly.
Thus, all three pieces of research show that vodka is acidic on the pH scale. In moderation, it can be digested easily by the gut, but in larger quantities, it can be heavy to digest. It may also interfere with nutrient absorption, cause erosion of the gut wall, and cause inflammatory lesions.
How Acidic is Vodka?
The pH of vodka is between 6.0 and 7.0. Although it has one of the highest pH levels of any alcohol, it is still slightly acidic and can cause acid reflux and GERD symptoms by increasing stomach acid production. Moreover, it lacks any nutrients, minerals, or vitamins that might balance out the acidity.
A single binge-drinking event can harm the mucous cells of the stomach, causing inflammation and lesions. Therefore, it does not help maintain a healthy gut.
On the plus side, vodka in moderate quantities is one of the easiest alcohols to digest, so indulging in vodka-based drinks occasionally will not burden the digestive process. Vodka combined with low-acid juices can make the drink somewhat suitable for the digestive system.
Can You Drink Vodka if You have Acid Reflux?
Due to vodka’s slightly acidic nature, it may increase your acid reflux symptoms. As a result, it’s wise not to overuse it if you have acid reflux or GERD symptoms.
A pure vodka is a refined form of alcoholic drink. Although low in calories, it can induce excessive stomach acid production. Compared to other alcoholic beverages, pure vodka can be consumed by those with heartburn.
Like gin and ales, Vodka has a pH that ranges between 6.0-7.0. It has a lower acidity than beer, which has a pH of 3.0 to 3.5, and many wines, which have a pH of 3.5. Vodka is a better option for those who want to have alcoholic beverages. However, avoid acidic juices and fruits with vodka, as this combination might further lower the pH of the drink, making it unsuitable.
Why is Studying the Composition and pH of Vodka Important?
The consumption of alcoholic beverages has expanded significantly in the Western Pacific and South-East Asia regions.
In Poland, Russia, and other Eastern European countries, vodka is the most popular alcoholic beverage. Vodka is made from rye in Poland and wheat in Russia. It is created from ethyl alcohol derived from agricultural materials, such as potatoes, cereals, or other agricultural products.
It is impossible to create 100% ethanol despite distillation and successive filtering. This lack of purity is because other chemicals such as esters, aldehydes, higher alcohols, methanol, acetates, acetic acid, and fusel oil are present in trace amounts in the resulting solution, with an ethanol content of 96%.
As previously stated, vodka is made from agricultural raw resources such as grains and potatoes. Therefore, the final products are likewise quite diverse due to the diversity of raw materials.
There are many different vodka types in the market today, including pure and flavored vodka made from multiple components. The substances added to bring variation in vodka flavor impact vodka’s final pH. Therefore, it is vital to carefully understand the composition of vodka before consumption.
Although several studies have looked into the erosive potential of alcoholic beverages, they have only checked wine, types of beer, and alcopops.
According to the study mentioned above, chemical qualities and propensity, excessive use, and frequency of certain types of alcoholic beverages can be linked to GERD. Except for Skol Beats and Miks brand beverages, all alcoholic beverages evaluated in this study had an initial pH higher and significantly different from the positive control.
Conclusion
All the studies mentioned above conclusively point out that the pH of vodka is higher than other forms of alcohol, yet it is not low enough to be considered alkaline.
According to the findings of these studies, the lower pH and high acid titration and buffering capacity values of beers, vodkas, and alcopops may have erosive potential on the gut. Therefore, consuming vodka in moderate quantities can have health benefits. However, having adulterated, flavored, and unapproved vodka can have an ill-affect on gut health.
References
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Holbrook, W. P., Furuholm, J., Gudmundsson, K., Theodórs, A., & Meurman, J. H. (2009). Gastric reflux is a significant causative factor of tooth erosion. Journal of Dental Research, 88(5), 422–426. https://doi.org/10.1177/0022034509336530
Meira, I. A., Fernandes, N. L. S., Lavôr, J. R. de, Sampaio, F. C., & Oliveira, A. F. B. de. (2020). Investigation of the erosive potential of different types of alcoholic beverages. Pesquisa Brasileira Em Odontopediatria e Clinica Integrada, 20. https://doi.org/10.1590/pboci.2020.050
Metzner, C., & Kraus, L. (2008). The impact of alcopops on adolescent drinking: a literature review. Alcohol and Alcoholism (Oxford, Oxfordshire), 43(2), 230–239. https://doi.org/10.1093/alcalc/agm148
Kaufman, S. E., & Kaye, M. D. (1978). Induction of gastro-oesophageal reflux by alcohol. Gut, 19(4), 336–338. https://doi.org/10.1136/gut.19.4.336
