EFFECT OF NEUTRALIZED AND NATIVE VINEGAR ON BLOOD-GLUCOSE AND ACETATERESPONSES TO A MIXED MEAL IN HEALTHY-SUBJECTS

Objective: To investigate the influence of sodium acetate and acetic a cid from vinegar on blood glucose and acetate response to a mixed meal in healthy subjects. Design: Five healthy subjects consumed in random order six test meals consisting of 100 g of sliced lettuce dressed wi th olive oil (Blank), olive oil plus 1 g acetic acid in the form of vi negar (AcOH), or olive oil plus sodium acetate in the form of vinegar neutralized to pH 6.0 with sodium bicarbonate (AcNa). On three occasio ns test meals were followed by a challenge consisting of 50 g carbohyd rate portions of white bread (Bread). Glucose and acetate concentratio ns were measured in arterialized capillary blood before and until 95 m in after the meals. Ultrasonography was performed in four other subjec ts to measure gastric emptying times after AcOH + Bread and AcNa + Bre ad. Results: Blood acetate response over 95 min was markedly reduced a fter AcOH and AcOH+Bread meals compared to AcNa and AcNa + Bread. Simi larly, the glucose response was depressed by 31.4% (P = 0.0228) after AcOH+Bread with respect to AcNa + Bread and Blank + Bread. No differen ce was observed between gastric emptying times after AcOH + Bread and AcNa + Bread. Conclusions: The results suggest that oral acetic acid a nd acetate might have a different effect on acetataemia and that a lim ited dose of vinegar, in the form of salad dressing, is sufficient to influence significantly the glycaemic response to a mixed meal in norm al subjects by a mechanism related to acidity but not to gastric empty ing. Sponsorship: National Research Council of Italy (CNR) targeted Pr oject 'Prevention and Control of Disease Factors', Subproject 'Nutriti on'; Contract no. 9200226.PF11.