Hydrochloric Acid: Implications of Too Little and None at All
This continuing education course reviews the unique role of HCl 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 of HCl, 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 (HCl) production and secretion.
- Identify the signs and symptoms, populations at risk, diagnostics, and health implications of inappropriate HCl levels.
- Learn about interventions dietitians may use to support patients with these conditions.
Written by Erin Peisach, RDN, CLT, owner of Nutrition by Erin, a San Diego–based virtual private practice. Updated (2023) by Mary Franz, MS, RDN, LDN, a freelance health and science writer.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection are at the learner’s discretion.
- 2.00 CDR