Vinegar lowers glucose *and* insulin, but............

[Guest guest]

It turns out that all vinegar is really doing is lowering the "spike" after the meal of insulin and glucose. In terms of "total glucose" and "total insulin", it does not produce "differences" when taking the entire 120 minute "post-meal" serological picture into consideration.

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Eur J Clin Nutr. 2005 Jun 29; [Epub ahead of print]

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects.Ostman E, Granfeldt Y, Persson L, Bjorck I.1Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.Objective:To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose-response effect on postprandial glycaemia, insulinaemia and satiety.Subjects and setting:In all, 12 healthy volunteers participated

and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden.Intervention:Three levels of vinegar (18, 23 and 28 mmol acetic acid) were served with a portion of white wheat bread containing 50 g available carbohydrates as breakfast in randomized order after an overnight fast. Bread served without vinegar was used as a reference meal. Blood samples were taken during 120 min for analysis of glucose and insulin. Satiety was measured with a subjective rating scale.Results:A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level. Compared with the reference meal, the highest level of vinegar significantly lowered the blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min as well as increased the satiety score at 30, 90 and 120 min

postprandially. The low and intermediate levels of vinegar also lowered the 30 min glucose and the 15 min insulin responses significantly compared with the reference meal. When GI and II (insulinaemic indices) were calculated using the 90 min incremental area, a significant lowering was found for the highest amount of acetic acid, although the corresponding values calculated at 120 min did not differ from the reference meal.Conclusion:Supplementation of a meal based on white wheat bread with vinegar reduced postprandial responses of blood glucose and insulin, and increased the subjective rating of satiety. There was an inverse dose-response relation between the level of acetic acid and glucose and insulin responses and a linear dose-response relation between acetic acid and satiety rating. The results indicate an interesting potential of fermented and pickled products containing acetic acid.Sponsorships:Dr P Hakansson's foundation and Direktor Albert Pahlsson's foundation for

research and charity.European Journal of Clinical Nutrition advance online publication, 29 June 2005; doi:10.1038/sj.ejcn.1602197.PMID: 16015276 [PubMed - as supplied by publisher]

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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstract & list_uids=16015276

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T. pct35768@...

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[Guest guest]

Hi All,

Details may help, from the pdf-available excerpted below.

Eur J Clin Nutr. 2005 Jun 29; [Epub ahead of print]

Vinegar supplementation lowers glucose and insulin responses and

increases satiety after a bread meal in healthy subjects.

Ostman E, Granfeldt Y, Persson L, Bjorck I.

PMID: 16015276

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=pubmed & dopt=Abstract & list_uids=16015276

.... Subjects and meals

A total of 12 healthy, nonsmoking volunteers, 10 women and two men,

aged 22.9 (s.e.m.=0.5) y, with normal body mass indices (21.40.7

kg/m2) and without drug therapy participated in the study. Besides a

reference portion of white wheat bread, three test meals containing

an identical portion of white wheat bread were served with 18, 23 or

28 g white vinegar (6% acetic acid, Druvan, Eslöv, Sweden), which is

equivalent to 18, 23 and 28 mmol acetic acid in the respective

portions. The highest amount of acetic acid corresponds with

approximately 30 ml vinegar of this type. The white wheat bread was

baked according to Liljeberg and Björck (1994) and was identical to

the reference bread normally used in the GI determinations in our

laboratory. The bread was soaked in the portion of vinegar before

ingestion, and the intake of vinegar was thus distributed over the

meal. All meals contained 50 g available starch. The subjects were

served the meals in random order at four separate occasions. The

tests were performed approximately 1 week apart and commenced at the

same time in the morning. All meals were consumed steadily and

finished within 12 & #8722;14 min. Water (150 ml) and 150 ml tea or coffee

was served with each meal. The test subjects were allowed to choose

between these drinks at the first occasion and then the same drink

was retained through all the test meals.

.... Table 1. Blood glucose levels and glycaemic indices (GIs) at 90

and 120 min in 12 healthy subjects at a breakfast with carbohydrate

equivalent portions of white wheat bread served with various amounts

of vinegar

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White wheat bread (WWB) 100a 100a

WWB+18 g vinegar 89.4±4.3ab 96.2±5.6a

WWB+23 g vinegar 104.7±11.2ab 117.0±15.8a

WWB+28 g vinegar 76.8±7.9b 84.8±8.7a

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Values within a column not followed by the same letter are

significantly different.

.... Table 2. Serum insulin levels and insulinaemic indices (Is) at 90

and 120 min in 12 healthy subjects at a breakfast with carbohydrate

equivalent portions of white wheat bread served with various amounts

of vinegar

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Meal II 90 min II 120 min

White wheat bread (WWB) 100a 100a

WWB+18 g vinegar 102.8±12.0ab 108.4±11.4a

WWB+23 g vinegar 87.3±11.2ab 94.2±12.7a

WWB+28 g vinegar 77.8±10.4b 84.6±11.3a

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Values within a column not followed by the same letter are

significantly different.

.... Table 3. Area under curve (0 & #8722;120 min) for satiety scores in

healthy subjects after a breakfast with carbohydrate equivalent

portions of white wheat bread served with various amounts of vinegar

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Meal n Area under curve for satiety score

White wheat bread (WWB) 10 210±45a

WWB+18 g vinegar 10 363±38ab

WWB+23 g vinegar 11 435±75ab

WWB+28 g vinegar 11 512±105b

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Values within a column not followed by the same letter are

significantly different.

--- In , T <pct35768@y...>

wrote:

>

> It turns out that all vinegar is really doing is lowering

the " spike " after the meal of insulin and glucose. In terms

of " total glucose " and " total insulin " , it does not

produce " differences " when taking the entire 120 minute " post-meal "

serological picture into consideration.