About
What it is and where it shows up.
Apple cider vinegar is produced by the double fermentation of raw apple juice — first alcoholic fermentation by yeast, then acetous (acetic acid) fermentation by Acetobacter bacteria — yielding a product with a minimum of 4% acetic acid. It is used as a condiment, preservative, acidity regulator, and flavouring agent in foods and beverages.
Safety summary
The regulatory and scientific consensus.
Apple cider vinegar is broadly considered safe for general adult consumption; EFSA concluded that an ADI for acetic acid (its primary constituent) is not necessary, as acetate is a natural metabolite in the human body. High or undiluted intake may erode dental enamel and irritate the oesophageal mucosa. Individuals with gastroparesis, low potassium (hypokalaemia), or on certain medications (diuretics, insulin, digoxin) should exercise caution due to potential interactions.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Acetic acid and vinegar are permitted as food additives and condiments under the Australia New Zealand Food Standards Code (Standard 1.3.1). No specific maximum limit for plain apple cider vinegar as a condiment; ADI not established for acetic acid.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Plain vinegar (including apple cider vinegar) is a traditional food, not a food additive, and is regulated as a condiment under European Standard EN 13188:2000. EFSA's 2013 assessment of acetic acid concluded that an ADI is not necessary as acetate is a natural dietary and physiological constituent. A buffered form of vinegar (E 267) was separately authorised as a food additive by Commission Regulation (EU) 2023/2086. No maximum use level for plain ACV as a condiment.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Apple Cider Vinegar (including tablet form) approved under FSS (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017, reference application 85/Std/PA/FSSAI/2020. Vinegar is also recognised as a permitted preservative/pickling medium under Food Safety and Standards (Food Products Standards & Food Additives) Regulations, 2011.source |
| FDA (Food and Drug Administration) (United States) | Approved | Vinegar is explicitly listed as a GRAS (Generally Recognized As Safe) ingredient under FDA policy. FDA CPG Sec. 525.825 defines 'Vinegar, Cider Vinegar, Apple Vinegar' as the product of double fermentation of apple juice and requires a minimum of 4 g acetic acid per 100 mL (4% acidity). No formal ADI established. Unpasteurized apple cider has been associated with E. coli O157:H7 outbreaks and is subject to separate microbial safety guidance. |
Who should approach with care
Whose guidance would steer them away.
Children — Undiluted ACV can cause oesophageal and dental enamel erosion; children are more susceptible to acid-related injuries and should only consume it in diluted or food-incorporated form.
Kidney Disease — High or chronic intake of acetic acid-containing products may contribute to metabolic acidosis in individuals with impaired renal acid-base regulation.
Diabetes — ACV can lower postprandial blood glucose and potentiate the hypoglycaemic effect of insulin or oral antidiabetic drugs, raising the risk of hypoglycaemia if intake is not managed.
Hypertension — Prolonged high-dose ACV consumption has been linked to hypokalaemia (low potassium), which can exacerbate antihypertensive medication side effects and affect cardiac rhythm.
Ibs — The high acidity of ACV may worsen gastro-oesophageal reflux and irritate the gastrointestinal mucosa in individuals with irritable bowel syndrome or acid reflux conditions.
Research citations
The sources behind this verdict.
- 1FDA. CPG Sec. 525.825 Vinegar, Definitions – Adulteration with Vinegar Eels. fda.gov
- 2FDA. Understanding How the FDA Regulates Food Additives and GRAS Ingredients. fda.gov
- 3other. Commission Regulation (EU) 2023/2086 of 28 September 2023 authorising buffered vinegar (E 267) as a food additive, 2023. eur-lex.europa.eu
- 4EFSA. Safety evaluation of buffered vinegar as a food additive, 2022. efsa.europa.eu
- 5FSSAI. List of product(s)/ingredient(s) applications Approved under Food Safety and Standards (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017, 2022. fssai.gov.in
Independently researched5 citations