Vinegar is shown to reduce fasting glucose levels among patients at risk for type 2 diabetes…
In a 12-week long pilot study, the effect vinegar has on markers of type 2 diabetes was analyzed. The study consisted of 14 participants who consumed 750 mg of acetic acid in a beverage or 40 mg of acetic acid in a pill twice a day during meals. Fasting and post-prandial blood glucose levels of these participants were measured daily for the duration of the study. Fasting blood glucose levels taken during the first and last week of the study were then examined for insulin and glycated hemoglobin.
When compared to the control group in the study (individuals not taking acetic acid), individuals who had acetic acid in their diet exhibited more of a reduced fasting glucose level (-.91 vs. -.26 mmol/l). However, 2-hr postprandial glucose levels and insulin and glycated hemoglobin levels were not significantly different between the vinegar group and control group. Those in the vinegar group also showed 19% increased fasting breath hydrogen at the end of the 12 weeks, indicating colonic fermentation. The authors mention that the increased colonic fermentation shows that the "antiglycemic effect of vinegar is related in part to carbohydrate maldigestion."
In conclusion, this study shows that vinegar potentially benefits patients at risk for type 2 diabetes. According to the authors, it may be served as a "simple addition to meals" as a way to help lower blood glucose levels.
Johnston CS, Quagliano S, White S. Vinegar ingestion at mealtime reduced fasting blood glucose concentrations in healthy adults at risk for type 2 diabetes. Journal of Functional Foods.