Premium
Effect of food acids on postprandial glucose levels
Author(s) -
Wright Cynthia B,
Schmidt Matthew C
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.lb87
Subject(s) - postprandial , meal , medicine , placebo , orange juice , food science , insulin , acetic acid , chemistry , biochemistry , alternative medicine , pathology
Studies examining effects of vinegar on blood glucose regulation report that vinegar given with a high‐carbohydrate meal (HCM) reduces postprandial glycemia in both healthy and insulin resistant or Type 2 DM subjects. Researchers hypothesized that acetic acid in vinegar may cause the glucose lowering effect. The study's purpose was to examine how different test substances (treatments) of food acids affect blood glucose levels after consuming a HCM (95 g bagel, 20 g butter and 8 fl oz orange juice). On 6 separate occasions subjects were fed the HCM and given the treatments. Treatments were: vinegar, pickle juice, acetic acid pill, lemon juice, lime juice, and placebo. Healthy subjects (14 female & 4 males) aged 18–53 years old (mean age 23.6 ± 8.1) completed the study. Subjects fasted overnight, blood samples were collected at baseline, 30 and 60 minutes after consuming the meal and treatment. SPSS was used; repeated measures ANOVA showed vinegar significantly lowered (p<.001) blood glucose at 30 minutes compared to other treatments and placebo. Although other treatments did not improve postprandial glycemia, our data is consistent with other research suggesting that vinegar does have a favorable effect on reducing glycemia after a HCM in healthy subjects. Data also suggest acetic acid alone may not be responsible for reduction in postprandial glycemia but that other compound(s) in vinegar might contribute to the effect.