DELAYED GASTRIC-EMPTYING RATE MAY EXPLAIN IMPROVED GLYCEMIA IN HEALTHY-SUBJECTS TO A STARCHY MEAL WITH ADDED VINEGAR

Objectives: The aim of the study was to evaluate the possible influenc e of acetic acid (administered as vinegar) on the postprandial glucose and insulin responses, and the potential involvement of a modified ga stric emptying rate was studied by use of paracetamol as a marker. Des ign: The white bread reference meal as well as the corresponding meal supplemented with vinegar had the same content of starch, protein and fat. The meals were served in the morning after an over-night fast and in random order. Capillary blood samples for analysis of glucose, ins ulin and paracetamol were collected postprandially. Setting: The study was performed at the Department of Applied Nutrition and Food Chemist ry, Lund University, Sweden. Subjects: Ten healthy volunteers, seven w omen and three men, aged 22-51y, with normal body mass indices were re cruited. Results: The presence of acetic acid, given as vinegar, signi ficantly reduced the postprandial glucose (GI = 64) and insulin respon ses (II = 65) to a starchy meal. As judged from lowered paracetamol le vels after the test meal with vinegar, the mechanism is probably a del ayed gastric emptying rate. Conclusions: Fermented foods or food produ cts with added organic acids should preferably be included in the diet in order to reduce glycaemia and insulin demand. Sponsorship: Cereali a Foundation for Research and Development (project no. 232).