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

• Main Authors: Carol S. Johnston, Samantha Quagliano, Serena White
• Format: Article
• Language: English
• Published: Elsevier 2013-10-01
• Series: Journal of Functional Foods
• Subjects: Vinegar; Acetic acid; Fasting glucose; Breath hydrogen
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464613001874

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.