Adding Apple Cider Vinegar or Peanuts to a High-Glycemic Load Meal May Reduce Postprandial Glycemia

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Adding Apple Cider Vinegar or Peanuts to a High-Glycemic Load Meal May

Reduce Postprandial Glycemia

Reference: “Vinegar and peanut products as complementary foods to

reduce postprandial glycemia,” ston CS, Buller AJ, J Am Diet Assoc,

2005; 105(12): 1939-42. (Address: Department of Nutrition, Arizona State

University, Mesa 85212, USA. E-mail: carol.ston@... ).

Summary: In a randomized, controlled trial involving 11 healthy

subjects (10 females; 1 male; mean age: 27.9 years; non-diabetic;

non-obese), consumption of apple cider vinegar or peanuts along with a

high-glycemic load meal was found to significantly reduce postprandial

glycemia. In a crossover fashion, subjects consumed two test meals – a

high-glycemic meal consisting of bagel with butter and juice (87 g

carbohydrates; 18 g fat; 12 g protein; glycemic index=96; glycemic

load=81;) and a low-glycemic meal consisting of chicken, instant rice,

stir-fry vegetables, butter, and teriyaki sauce (52 g carbohydrates; 23

g fat; 21 g protein; glycemic index=91; glycemic load=48;) – under three

different conditions (with 20 g apple cider vinegar containing 5% acetic

acid; with 25 g peanuts or peanut butter; control). Mealtime glycemic

load and energy content were not altered by these changes (for example,

peanut butter replaced butter in the bagel meal and roasted peanuts

replaced butter in th e chicken meal). When subjects consumed the test

meals along with vinegar or peanuts, a 55% reduction in the 60-minute

glucose response was found, however, the reduction was only significant

when vinegar or peanuts were consumed with the high-glycemic meal.

Vinegar consumption was associated with a decrease in 60-minute insulin

response to both meals. In addition, when subjects consumed either

vinegar or peanuts with the high-glycemic meal, their energy consumption

for the remainder of the day was mildly reduced, by approximately

200-275 kcal. Results of the 60-minute glucose response to the test

meals explained 11-16% of this variation in energy consumption,

according to regression analyses. The authors point out that 16 out of

20 studies published between 1977 and 1999 demonstrate that consumption

of foods with a low glycemic index promotes post-meal satiety and/or

reduces hunger. The results of this randomized, controlled trial

involving a small number of subjects s! uggest that adding vinegar or

peanuts to a high-glycemic load meal may help to reduce postprandial

glycemia. Given the increasing number of people with blood glucose

related conditions, these results are promising.

--

ne Holden, MS, RD < fivestar@... >

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