Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

Abstract

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: 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.

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

“…Ostman et al. (2005) also observed a significant decrease in GI when vinegar was supplemented in bread meal in a dose‐dependent manner. 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 postprandially (Ostman et al., 2005).…”

“…Some studies have reported increased (Ihediohanma, 2011; Ihekoronye & Ngoody, 1985) while others have reported decreased (Mlotha, Mwangwela, Kasapila, Siyame, & Masamba, 2016; Scazzina, Del Rio, Pellegrini, & Brighenti, 2008) GI after consumption of fermented foods. The low GI of fermented food has been attributed to the short‐chain organic acids produced during fermentation such as lactic acid, acetic acid, and propionic acid (Ostman, Granfeldt, Persson, & Bjorck, 2005). Eating lactic acid fermented foods reduced postprandial blood glucose spike (Ostman, Nilsson, Liljeberg Elmstah, Molin, & Bjorck, 2002; Scazzina et al., 2008).…”

Do SCFA have a role in appetite regulation?

“…The effect of orally delivered SCFA on appetite A number of studies investigating the effects of orally ingested SCFA, in particular acetate (delivered as vinegar) (35)(36)(37)(38) and propionate (delivered as sodium (Na) propionate) (39)(40)(41) , on subsequent satiety have been published (Table 1). These studies will be reviewed below.…”

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

“…Various studies have demonstrated positive acute effect of low-GI food, for example, increased satiety in healthy subjects (Granfeldt et al, 1994;Liljeberg and Björck, 1998;Ö stman et al, 2005) and decreased voluntary food intake in obese subjects (Ludwig, 1999). Further medium-to long-term studies in obese subjects are at hand, for example, the findings that a low-GI diet reduced fasting insulin levels in parallel to a weight loss in obese women in a 12-week study (Slabber et al, 1994), or that the body weight of obese children decreased more after a low-GI diet compared to a standard reduced fat diet in a 15-month study (Spieth et al, 2000) In the EURODIAB Complications Study of nearly 3000 adults with type I diabetes, consumption of lower GI diet was found to be related to lower measures of intra-abdominal fat mass and total body fat (waist-to-hip ratio and waist circumference) independently of carbohydrate, fat or fibre intake (Toeller et al, 2001).…”