Vinegar and peanut products as complementary foods to reduce postprandial glycemia

Carol Johnston, Amanda J. Buller

Research output: Contribution to journalArticlepeer-review

76 Scopus citations

Abstract

Mealtime glycemic load is associated with risk for chronic disease. This study examined whether complementary foods (vinegar and peanut products) could lower postprandial glycemia without altering mealtime glycemic load. Eleven healthy subjects consumed two test meals (bagel and juice, glycemic load=81; or chicken and rice, glycemic load=48) under three conditions (control, vinegar, or peanut) using a randomized, crossover design. Vinegar or peanut ingestion reduced the 60-minute glucose response to both test meals by ∼55%, but these reductions were significant only for the high-glycemic load meal. After consumption of the high-glycemic load meal, energy consumption for the remainder of the day was weakly affected by the vinegar and peanut treatments, a reduction of ∼200 to 275 kcal (P=.111). Regression analyses indicated that 60-minute glucose response to the test meals explained 11% to 16% of the variation in later energy consumption. In conclusion, the addition of vinegar or peanut products to a high-glycemic load meal significantly reduced postprandial glycemia.

Original languageEnglish (US)
Pages (from-to)1939-1942
Number of pages4
JournalJournal of the American Dietetic Association
Volume105
Issue number12
DOIs
StatePublished - Dec 2005

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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