Preliminary evidence that regular vinegar ingestion favorably influences hemoglobin A1c values in individuals with type 2 diabetes mellitus

Johnston, Carol S.; White, Andrea; Kent, Shannon M.

doi:10.1016/j.diabres.2009.02.005

Cited by 38 publications

(30 citation statements)

References 11 publications

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“…Finally, whether chronic consumption of vinegar can benefit long‐term glycemic control in T2Ds remains to be determined since the evidence thus far have been equivocal. In a longer term 12‐wk trial in 24 type 2 diabetes patients, two daily doses of 1.4 g acetic acid equivalent to 2 × 2 tablespoons of vinegar per day led only to a small reduction in HbA 1C levels . While this reduction may indicate limited clinical benefit, the authors did not find any effect of vinegar on fasting insulin, lipid profile, or body weight and did not report fasting glucose levels in this study.…”

Section: Human Dietary Intervention Trials Of Vinegar or Acetic Acid mentioning

confidence: 58%

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Lim

Henry

Haldar

2016

Molecular Nutrition Food Res

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Type 2 diabetes prevalence worldwide is increasing and the burden is particularly high in Asian countries. Identification of functional food ingredients to curb the rise of diabetes among various Asian population groups is warranted. Vinegar is widely consumed throughout Asia, where the principle bioactive component is acetic acid. This review has collated data from human intervention trials to show that vinegar consumption seems more effective in modulating glycemic control in normal glucose-tolerant individuals than in either type 2 diabetics or in those with impaired glucose tolerance. The molecular mechanisms by which vinegar can improve glycemic control have been presented using human, animal and cell culture data. These mechanisms include (i) activation of the free fatty acid receptor 2 (FFAR2) receptors localized in the enteroendocrine L-cells of the intestinal lumen, leading to increased glucagon like peptide 1 (GLP-1) secretion, (ii) increased 5'adenosine monophosphate-activated protein kinase (AMPK) activation, leading to increased fatty acid oxidation and decreased hepatic gluconeogenesis, (iii) lowering of free fatty acid in circulation, potentially leading to improved insulin sensitivity, (iv) increased blood flow to the peripheral tissues and (v) increased satiety, leading to lower food intake. The review also discusses why these mechanisms appear more effective in nondiabetics than in diabetics.

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Section: Human Dietary Intervention Trials Of Vinegar or Acetic Acid mentioning

confidence: 58%

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Lim

Henry

Haldar

2016

Molecular Nutrition Food Res

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“…Since the first report of the glucose-lowering effect of vinegar in 1988 [3], accumulated evidence has shown that vinegar ingestion may favorably impact blood glucose in both healthy subjects and diabetic individuals [6,11]. In fact, antidiabetic effects on glycemic control are evident for several kinds of vinegar such as apple cider vinegar [11,12] and bitter melon malt vinegar [13].…”

Section: Discussionmentioning

confidence: 99%

White rice vinegar improves pancreatic beta-cell function and fatty liver in streptozotocin-induced diabetic rats

Zhao

Sui

et al. 2010

Acta Diabetol

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Vinegar is a traditional remedy for ailments including diabetes. This study was conducted to investigate the beneficial effects of vinegar in streptozotocin (STZ)-induced diabetic rats. STZ-induced diabetic rats were orally administered with white rice vinegar (WRV, 2 ml/kg body weight per day, n = 6) or with an equal volume of drinking water (n = 6) for 1 month. Fasting and random blood glucose was measured from tail vein samples. Body weight, 24-h food and water intake were monitored 1 week and 1 month after STZ injection. Fasting serum insulin concentrations were assayed using ELISA. Pancreatic beta- and alpha-cell proportions were measured using immunofluorescence microscopy. Periodic acid Schiff staining was performed to access glycogen contents and histological changes in liver tissues. Compared with control animals, the WRV-treated rats had less weight loss, lower fasting and random blood glucose, higher fasting serum insulin and higher beta-cell proportion. The WRV treatment also improved fatty changes and glycogen storages in the liver of STZ rats. Oral intake of WRV improved fasting hyperglycemia and body weight loss through attenuating insulin deficiency, pancreatic beta-cell deficit, and hepatic glycogen depletion and fatty changes in STZ-induced diabetic rats.

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“…Vinegar has also been shown to modulate the glucose response and insulin sensitivity in diabetic individuals. In patients with type 2 diabetes, dietary consumption of acetic acid significantly reduced the level of glycated hemoglobin (0.16%) during a 12‐week experiment (Johnston, White, & Kent, ). Furthermore, in healthy individuals at risk of developing type II diabetes mellitus, ingestion of 0.75‐g acetic acid as a vinegar drink twice daily at mealtime, for 12 weeks, reduced fasting blood glucose levels, and to a greater extent than diabetic pharmaceutical medications (Johnston, Quagliano, & White, ).…”

Section: Beneficial Effects Of Aab‐fermented Productsmentioning

confidence: 99%

“…America 27 patients with type 2 diabetes Oral intake of vinegar (1.4g/d) for 12 weeks significantly reduced haemoglobin A1c values in individuals with type 2 diabetes mellitus. (Johnston et al, 2009) Apple vinegar…”

Section: Blood Glucose Controlmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

152

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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Preliminary evidence that regular vinegar ingestion favorably influences hemoglobin A1c values in individuals with type 2 diabetes mellitus

Cited by 38 publications

References 11 publications

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

White rice vinegar improves pancreatic beta-cell function and fatty liver in streptozotocin-induced diabetic rats

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

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