Vinegar ingestion at mealtime reduced fasting blood glucose concentrations in healthy adults at risk for type 2 diabetes

Carol Johnston, Samantha Quagliano, Serena White

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

This 12-week pilot study examined effects of vinegar on markers of type 2 diabetes in at-risk adults. Participants ( n= 14) ingested 750. mg acetic acid as a vinegar drink or a control pill (40. mg acetic acid) twice daily at mealtime. Blood glucose (fasting and 2-h postprandial) was recorded daily. Fasting blood collected at weeks 0 and 12 was analyzed for insulin and glycated hemoglobin. Average change in fasting glucose was reduced in the vinegar group versus control group (-0.91 ± 0.27 versus -0.26 ± 0.17. mmol/l) ( p= 0.05). Average change in 2-h postprandial glucose, insulin and glycated hemoglobin did not vary between groups. Fasting breath hydrogen at week 12 was elevated 19% in the vinegar group versus control group suggesting an increase in colonic fermentation in the vinegar group. These data indicate that vinegar, a simple addition to meals, has antiglycaemic effects in adults at-risk for type 2 diabetes, possibly related to carbohydrate maldigestion.

Original languageEnglish (US)
Pages (from-to)2007-2011
Number of pages5
JournalJournal of Functional Foods
Volume5
Issue number4
DOIs
StatePublished - Oct 2013

Fingerprint

vinegars
noninsulin-dependent diabetes mellitus
Acetic Acid
Type 2 Diabetes Mellitus
blood glucose
fasting
Meals
Blood Glucose
Fasting
Eating
ingestion
glycohemoglobin
acetic acid
Glycosylated Hemoglobin A
insulin
glucose
Insulin
meals (menu)
Glucose
Control Groups

Keywords

  • Acetic acid
  • Breath hydrogen
  • Fasting glucose
  • Vinegar

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Vinegar ingestion at mealtime reduced fasting blood glucose concentrations in healthy adults at risk for type 2 diabetes. / Johnston, Carol; Quagliano, Samantha; White, Serena.

In: Journal of Functional Foods, Vol. 5, No. 4, 10.2013, p. 2007-2011.

Research output: Contribution to journalArticle

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