F. Brighenti et al., EFFECT OF NEUTRALIZED AND NATIVE VINEGAR ON BLOOD-GLUCOSE AND ACETATERESPONSES TO A MIXED MEAL IN HEALTHY-SUBJECTS, European journal of clinical nutrition, 49(4), 1995, pp. 242-247
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.