Vinegar reduces postprandial hyperglycaemia in patients with type 2 diabetes when added to a high, but not to a low, glycaemic index meal.

Stavros Liatis (1) , Sofia Grammatikou (1) , Kalliopi-Anna Poulia (1) , Despoina Perrea (1) , Konstantinos Makrilakis (1) , Evanthia Diakoumopoulou (1) , Nl Katsilambros (1)

1 First Department of Internal Medicine, Diabetes Center

Background/Objectives Previous studies have shown that the addition of vinegar in a carbohydrate-rich meal lowers glucose and insulin response in healthy individuals. The mechanism of how this is accomplished, however, remains unclear. The aim of the present study is to examine the effect of vinegar on glucose and insulin response in patients with type 2 diabetes (T2D) in relation to the type of carbohydrates consumed in a meal. Patients/Methods Sixteen patients with T2D were divided into two groups, matched for age, gender and HbA1c. Patients in the first group (group A) were given a high-glycaemic index (GI) meal (mashed potatoes and low-fat milk) on two different days, with and without the addition of vinegar respectively. In the second group (group B), patients were given an isocaloric meal with the same nutrient composition but low GI (whole grain bread, lettuce, and low-fat cheese). Postprandial plasma glucose and insulin values were measured every 30 minutes for 2 hours. Results In group A, the incremental area under the curve of glucose (GiAUC120) was lower after the addition of vinegar (18178mmol∙min/l vs. 311124mmol∙min/l, P=0.04). The iAUC of insulin (IiAUC120) was also reduced but the difference was of marginal statistical significance (23681061μU•min/ml vs. 35452586μU∙min/ml, P=0.056). In group B, the addition of vinegar did not affect either the GiAUC120 (22938mmol∙min/l vs. 23825mmol∙min/l, P=0.56) or the IiAUC120 (29961302 μU∙min/ml vs. 30071255μU∙min/ml, P=0.98). Conclusions We conclude that the addition of vinegar reduces postprandial glycaemia in patients with T2D only when it is added to a high-GI meal.

Mots clés: Vinegar; acetic acid; postprandial glycaemia; glycaemic index; type 2 diabetes

Stavros Liatis, Sofia Grammatikou, Kalliopi-Anna Poulia, Despoina Perrea, Konstantinos Makrilakis, et al.. Vinegar reduces postprandial hyperglycaemia in patients with type 2 diabetes when added to a high, but not to a low, glycaemic index meal.. European Journal of Clinical Nutrition, 2010, ⟨10.1038/ejcn.2010.89⟩. ⟨hal-00540035⟩