Gastric acid acidity is a measure of acidity levels as determined by the concentration of hydrochloric acid (HCl), which is the main component of gastric acid. Gastric juice also contains enzymes, water, mucus and other substances that ensure the digestion of food. The normal level of acidity of gastric juice is pH 1.5-2, which ensures effective digestion of proteins and protection from pathogenic microorganisms.

Changes in acidity levels can lead to a variety of health problems. Increased acidity (hyperacidity) can cause heartburn, gastritis, stomach or duodenal ulcers. Low acidity (hypoacidity) makes it difficult to digest food, reduces the absorption of nutrients and contributes to the development of infections in the gastrointestinal tract.

Methods such as pH metry or gastric probing are used to diagnose acidity disorders. Treatment depends on the nature of the disorders: antacids or proton pump inhibitors are used to reduce acidity, and stimulating drugs or enzyme agents are used to increase it. Proper nutrition and avoiding stress also contribute to maintaining normal levels of gastric acidity.