Vinegar reduces glucose and insulin; raises satiety

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Hi All,

Vinegar reduces blood levels of glucose and insulin, it seems; vinegar raises

satiety.

The below is pdf-available and the data from the three tables.

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

Vinegar supplementation lowers glucose and insulin responses and increases

satiety

after a bread meal in healthy subjects.

Eur J Clin Nutr. 2005 Sep;59(9):983-8.

PMID: 16015276

.... glycaemic index (GI) ... 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. ... 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.

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

ct & list_uids=16015276 & query_hl=14

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

................................

Meal GI 90 min GI 120 min

................................

White wheat bread (WWB) 100a 100a

WWB+18 g vinegar 89.44.3ab 96.25.6a

WWB+23 g vinegar 104.711.2ab 117.015.8a

WWB+28 g vinegar 76.87.9b 84.88.7a

.................................

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

................................

Meal II 90 min II 120 min

................................

White wheat bread (WWB) 100a 100a

WWB+18 g vinegar 102.812.0ab 108.411.4a

WWB+23 g vinegar 87.311.2ab 94.212.7a

WWB+28 g vinegar 77.810.4b 84.611.3a

.................................

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

....................................

Meal n Area under curve for satiety score

....................................

White wheat bread (WWB) 10,21045a

WWB+18 g vinegar 10 36338ab

WWB+23 g vinegar 11 4,3575ab

WWB+28 g vinegar 11 5,12105b

..................................

Values within a column not followed by the same letter are significantly

different.

Al Pater, PhD; email: old542000@...

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