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Table of Contents
Vol. 56, No. 1, 2010
Issue release date: February 2010
Section title: Original Paper
Ann Nutr Metab 2010;56:74–79
(DOI:10.1159/000272133)

Examination of the Antiglycemic Properties of Vinegar in Healthy Adults

Johnston C.S. · Steplewska I. · Long C.A. · Harris L.N. · Ryals R.H.
Nutrition Program, College of Nursing and Health Innovation, Arizona State University, Mesa, Ariz., USA

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Article / Publication Details

First-Page Preview
Abstract of Original Paper

Received: January 04, 2009
Accepted: November 06, 2009
Published online: January 04, 2010
Issue release date: February 2010

Number of Print Pages: 6
Number of Figures: 1
Number of Tables: 1

ISSN: 0250-6807 (Print)
eISSN: 1421-9697 (Online)

For additional information: http://www.karger.com/ANM

Abstract

Background: Vinegar reduces postprandial glycemia (PPG) in healthy adults. This study investigated the vinegar dosage (10 vs. 20 g), timing (during mealtime vs. 5 h before meal) and application (acetic acid as vinegar vs. neutralized salt) for reducing PPG. Methods: Four randomized crossover trials were conducted in adults (n = 9–10/trial) with type 2 diabetes (1 trial) or without diabetes (3 trials). All trials followed the same protocol: a standardized meal the evening prior to testing, an overnight fast (>10 h) and 2-hour glucose testing following consumption of a bagel and juice test meal (3 trials) or dextrose solution (1 trial). For each trial, PPG was compared between treatments using area-under-the-curve calculations 120 min after the meal. Results: Two teaspoons of vinegar (∼10 g) effectively reduced PPG, and this effect was most pronounced when vinegar was ingested during mealtime as compared to 5 h before the meal. Vinegar did not alter PPG when ingested with monosaccharides, suggesting that the antiglycemic action of vinegar is related to the digestion of carbohydrates. Finally, sodium acetate did not alter PPG, indicating that acetate salts lack antiglycemic properties. Conclusions: The antiglycemic properties of vinegar are evident when small amounts of vinegar are ingested with meals composed of complex carbohydrates. In these situations, vinegar attenuated PPG by ∼20% compared to placebo.

© 2010 S. Karger AG, Basel


Article / Publication Details

First-Page Preview
Abstract of Original Paper

Received: January 04, 2009
Accepted: November 06, 2009
Published online: January 04, 2010
Issue release date: February 2010

Number of Print Pages: 6
Number of Figures: 1
Number of Tables: 1

ISSN: 0250-6807 (Print)
eISSN: 1421-9697 (Online)

For additional information: http://www.karger.com/ANM


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Copyright: All rights reserved. No part of this publication may be translated into other languages, reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, microcopying, or by any information storage and retrieval system, without permission in writing from the publisher or, in the case of photocopying, direct payment of a specified fee to the Copyright Clearance Center.
Drug Dosage: The authors and the publisher have exerted every effort to ensure that drug selection and dosage set forth in this text are in accord with current recommendations and practice at the time of publication. However, in view of ongoing research, changes in government regulations, and the constant flow of information relating to drug therapy and drug reactions, the reader is urged to check the package insert for each drug for any changes in indications and dosage and for added warnings and precautions. This is particularly important when the recommended agent is a new and/or infrequently employed drug.
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