Abstract
Thirteen healthy 21 year-old college women took a test meal with vinegar in 50 g glucides. The blood glucose of each subject was measured over time with a portable blood glucose monitor, and how vinegar suppressed the postprandial elevation of blood glucose for each subject was evaluated. Taking carbohydrats with vinegar suppressed the postprandial elevation of blood glucose much more than taking carbohydrats only. In this study “low-blood glucose elevation” is defined as a postprandial incremental area under the blood glucose response curve (IAUC) below the median after eating rice, and “high-blood glucose elevation” is defined as a postprandial IAUC over the median. The effect of vinegar was not observed in a low-blood glucose elevation group, but vinegar significantly suppressed postprandial blood glucose in a high-blood glucose elevation group. In terms of the dose dependency, 20 ml vinegar suppressed postprandial blood glucose elevation much more than 10 ml vinegar. Vinegar is suggested to be effective for impaired glucose tolerance because of the effect of vinegar on postprandial blood glucose in the high-blood glucose elevation group, though low efficacy was observed in the low-blood glucose elevation group.
