Vinegar for Type II Diabetes

Vinegar for Type II Diabetes



Journal of Functional Foods

30 August 2013

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

Carol S. JohnstonCorresponding author contact information, E-mail the corresponding author,
Samantha Quagliano1,
Serena White

Nutrition Program, School of Nutrition and Health Promotion, Arizona State University, 500 N. 3rd Street, Phoenix, AZ 85004, United States


Highlights

•    Antiglycaemic effects of vinegar were examined in adults at risk for type 2 diabetes.
•    Daily vinegar ingestion reduced fasting glucose in an immediate and sustained manner.
•    Incorporating vinegar into the food matrix may favorably influence blood glucose.

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.