Global Ingredient Risk Index Botanical

Grape Vinegar

Vitis vinifera grape wine vinegar

Also known as: grape vinegar, wine vinegar, red wine vinegar, white wine vinegar

25 მარ 2026

LOW RISK 2.0/10 How?

This ingredient is classified as unclassified risk (GIRI score: 2.0/10).

Known Safety Concerns

Trace sulphites from production process -- relevant for sulphite allergy
Oesophageal and dental enamel risk if taken undiluted
May lower blood glucose -- relevant for diabetics on medication
Always dilute before consumption

Contraindications

Trace sulphites from production process -- relevant for sulphite allergy
Oesophageal and dental enamel risk if taken undiluted

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Information not yet available for this ingredient profile.

Grape vinegar contains acetic acid plus polyphenols from grapes. Used in supplements for its putative blood glucose lowering and digestive benefits. Similar safety profile to apple cider vinegar. May contain trace sulphites from wine production — relevant for sulphite-sensitive individuals. The acetic acid content has the same oesophageal and dental considerations.

Scientific Name: Vitis vinifera grape wine vinegar

Information not yet available for this ingredient profile.

SETI Score 50/100

Risk Level High risk

Scientific Confidence Low

Evidence Strength Limited

Key Benefit Botanical

Key Safety Concern Trace sulphites from production process -- relevant for sulphite allergy

Evidence Reviewed 10 PubMed studies

Scientific Confidence Low

Based on study quality, consistency, and recency

Executive Summary — Ingredient Assessment

SETI Score 50/100

Risk Level High risk

Evidence Strength Limited

Main Benefit Botanical

Main Safety Concern Trace sulphites from production process -- relevant for sulphite allergy

Ingredient Grape Vinegar

Scientific name Vitis vinifera grape wine vinegar

Scientific Evidence Overview

10 studies reviewed
0 high-quality studies (meta-analysis or RCT)
Main clinical benefit observed: Botanical
Evidence consistency: High consistency across studies (100%)

Safety Signals

Trace sulphites from production process -- relevant for sulphite allergy
Oesophageal and dental enamel risk if taken undiluted
May lower blood glucose -- relevant for diabetics on medication
Always dilute before consumption

Evidence Strength Limited

Final Scientific Assessment

The available scientific evidence for Grape Vinegar indicates notable safety signals that warrant caution. Use should be considered carefully and monitored, particularly in sensitive populations or alongside other medications.

Ingredient Grape Vinegar

Evidence reviewed 10 peer-reviewed studies (last 10 years)

Scientific name Vitis vinifera grape wine vinegar

50 /100

Total SETI Score

High risk

Evidence quality	10/40
Evidence consistency	20/20
Safety signals	0/20
Study recency	10/10
Evidence transparency	10/10

Evidence Summary

10 studies reviewed
0 high-quality studies (meta-analysis or systematic review)
0 studies identified benefits or no safety concern (GREEN)
10 studies reported limited or advisory safety evidence (YELLOW)

Evidence Policy

Only peer-reviewed scientific literature indexed in PubMed or comparable databases is included in this evaluation. Commercial websites, blogs, and marketing materials are excluded. All references include direct traceable links to source documents.

Last updated: 25 მარ 2026, 12:43

Evidence Distribution

10 Other / unclassified

Observational / other LOW evidence YELLOW
Evaluation of the potential of grape vinegar pomace as adsorbent for Hg(II) removal. ↗

PMID 41258005 ↗

Journal Sci Rep

Year 2025

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/41258005/

Ku0131nalu0131 E et al.. Evaluation of the potential of grape vinegar pomace as adsorbent for Hg(II) removal.. Sci Rep. 2025. PMID:41258005.
Observational / other LOW evidence YELLOW
Effect of Marination on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Vegetables. ↗

PMID 40630425 ↗

Journal Food Sci Nutr

Year 2025

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/40630425/

Kacmaz Ozcetin S et al.. Effect of Marination on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Vegetables.. Food Sci Nutr. 2025. PMID:40630425.
Observational / other LOW evidence YELLOW
Effect of Vinegar on the Oxidative Stability of Mayonnaise During its Storage. ↗

PMID 37224456 ↗

Journal J Chromatogr Sci

Year 2024

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/37224456/

Alnokkari A. Effect of Vinegar on the Oxidative Stability of Mayonnaise During its Storage.. J Chromatogr Sci. 2024. PMID:37224456.
Observational / other LOW evidence YELLOW
Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics. ↗

PMID 37893661 ↗

Journal Foods

Year 2023

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/37893661/

Yildiz E. Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics.. Foods. 2023. PMID:37893661.
Observational / other LOW evidence YELLOW
Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis. ↗

PMID 37835192 ↗

Journal Foods

Year 2023

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/37835192/

u00c7elik Dou011fan C et al.. Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis.. Foods. 2023. PMID:37835192.
Observational / other LOW evidence YELLOW
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination. ↗

PMID 37823113 ↗

Journal Food Sci Nutr

Year 2023

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/37823113/

Unal K et al.. Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.. Food Sci Nutr. 2023. PMID:37823113.
Observational / other LOW evidence YELLOW
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat. ↗

PMID 36607340 ↗

Journal Br Poult Sci

Year 2023

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/36607340/

Dilek NM et al.. Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat.. Br Poult Sci. 2023. PMID:36607340.
Observational / other LOW evidence YELLOW
The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. ↗

PMID 37431000 ↗

Journal Foods

Year 2022

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/37431000/

Fencioglu H et al.. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.. Foods. 2022. PMID:37431000.
Observational / other LOW evidence YELLOW
Origin of the effects of optical spectrum and flow behaviour in determining the quality of dry fig, jujube, pomegranate, date palm and… ↗

PMID 34990917 ↗

Journal Spectrochim Acta A Mol Biomol Spectrosc

Year 2022

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/34990917/

u00d6ztu00fcrk M et al.. Origin of the effects of optical spectrum and flow behaviour in determining the quality of dry fig, jujube, pomegranate, date palm and concentrated grape vinegars.. Spectrochim Acta A Mol Biomol Spectrosc. 2022. PMID:34990917.
Observational / other LOW evidence YELLOW
The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars. ↗

PMID 34946694 ↗

Journal Molecules

Year 2021

Study type Observational / other

Evidence strength LOW evidence

PubMed link https://pubmed.ncbi.nlm.nih.gov/34946694/

Antoniewicz J et al.. The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars.. Molecules. 2021. PMID:34946694.

Q × L × D × S × 10 = 2.0 / 10

The GIRI Score is the product of four independently computed evidence components, each normalised to 0–1, then scaled to 0–10. Every component is derived exclusively from peer-reviewed references and regulatory data — no editorial judgement is applied.

0 of 10 approved references (score saturates at 10). More peer-reviewed studies = stronger evidence base.

Method: Q = number of approved references ÷ 10 (capped at 1.0)

50%

Limited — mostly case reports or animal studies

Method: L = mean study-level weight across approved references. Level 1 (meta-analysis / systematic review) = 1.0; Level 2 (RCT) = 0.8; Level 3 (cohort/case-control) = 0.6; Level 4 (case report) = 0.4; Level 5 (animal / in-vitro) = 0.2.

Benefit

Risk

50%

Mixed or neutral — roughly equal benefit and risk signals

Method: D = (sum of risk-scored references − sum of benefit-scored references) ÷ total evidence score, then scaled from [−1, 1] to [0, 1]. 0.0 = pure benefit; 0.5 = neutral; 1.0 = pure risk.

50%

One or more monitoring-level safety signals active

Method: S = 0.5 (neutral baseline) + sum of active signal severity deltas ÷ 10. Severity deltas: Critical = +2.0, High = +1.5, Moderate = +1.0, Low = +0.5. Capped at 1.0.

0Q × 5L × 5D × 5S = 2.0 / 10

Final GIRI Score for Grape Vinegar. Risk level thresholds: Low 0–3.0 · Moderate 3.0–5.5 · High 5.5–7.5 · Critical 7.5–10.

Full methodology & data sources

The GIRI Score is computed entirely from structured data — no editorial scoring or subjective weighting is applied at any step.

References: Only approved references are counted. Each reference is assigned an evidence level (L1–L5) and a direction (risk / neutral / benefit) by the reference manager or AI classifier.
Safety Signals: Sourced from regulatory agencies (FDA, EMA, Health Canada, TGA, and others) and pharmacovigilance databases. Only active signals count toward the score.
Formula version: GIRI Score v3.7.0 — Q × L × D × S × 10.
Limitations: The score reflects published evidence and recorded signals as of the last update date. It is not a clinical risk assessment and should not replace advice from a qualified healthcare professional.

LOW RISK 2.0/10

Based on available regulatory signals and scientific evidence, this ingredient presents a low safety concern under normal conditions of use.

LOW
0–3.0

MODERATE
3.0–5.5

HIGH
5.5–7.5

CRITICAL
7.5–10

2.0

The score pin shows exactly where this ingredient falls on the fixed risk scale.

What drove the Low classification for Grape Vinegar

A score of 2.0 places this ingredient in the Low band. Thresholds: Low 0–3.0 · Moderate 3.0–5.5 · High 5.5–7.5 · Critical 7.5–10.

0 approved references.

Limited — mostly case reports or animal studies (Level 4–5).

Neutral or mixed — benefit and risk signals roughly balanced.

No active signals — S component is at neutral baseline (0.5), contributing no extra risk weight.

No major regulatory restrictions or advisories recorded across monitored jurisdictions (FDA, EMA, Health Canada, TGA, and others).

How are the Low / Moderate / High / Critical thresholds defined?

The four risk levels are fixed score bands. A score is assigned to exactly one level based on where it falls:

Level	Score	Meaning
LOW	0.0 – 2.9	Sparse or predominantly beneficial evidence. No active safety alerts.
MODERATE	3.0 – 5.4	Mixed signals — some risk alongside benefit. Caution at high doses or in sensitive groups.
HIGH	5.5 – 7.4	Multiple studies or regulatory alerts documenting adverse effects. Professional oversight recommended.
CRITICAL	7.5 – 10	Regulatory restrictions in one or more major jurisdictions. Serious documented harm. Avoid without specialist supervision.

Thresholds are fixed constants (GIRI_Score_Utils::LEVEL_THRESHOLDS). They do not change per ingredient and are never subject to editorial adjustment.

← Back to Ingredient Database

Grape Vinegar

Safety Profile

Known Safety Concerns

Contraindications

Interactions

Evidence and Scientific Findings

Ingredient Overview

Biological and Chemical Classification

Mechanism of Action

Clinical Evidence of Effectiveness

Pharmacokinetics

Recommended Dosage

SETI — Scientific Evidence Transparency Index

Executive Summary — Ingredient Assessment

Evidence Summary

Evidence Policy

Evidence Distribution

Score Transparency

Risk Level Classification

What drove the Low classification for Grape Vinegar

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