In a few studies now vinegar has been shown to:
-reduce insulin response of a meal
-increase fullness
-may act as a partioning agent, forcing carbs towards glycogen replenishment
Anyways, just another study to throw on the ole’ nutritoinal fire:
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:Supplementatio?n 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]