How can diabetes be linked to vinegar known to all of us? Diabetes mellitus is a disease whose cornerstone in prevention and treatment is proper nutrition. If its role is overlooked, the regulation of glycemia with any drug first becomes difficult and then becomes impossible.
“The use of products of natural origin for the treatment of diseases has increased significantly in recent years, despite the lack of sufficient scientific data to prove the existence of medical benefit.
The reasons for this “fashion” are certain local traditional beliefs, the ease of access to information through the internet and finally the common perception that natural treatments are more reliable, with fewer side effects” says Elena Petsiou Director Pathologist – Diabetologist of the Metropolitan Hospital and continues:
“It has been shown that patients suffering from Diabetes Mellitus, who usually find it difficult to reduce their daily caloric intake, are more likely to use supplements and herbal products, which promise weight loss and beneficial metabolic effects. Vinegar is one of them.”
How vinegar affects glucose metabolism and body weight
Drinking vinegar with meals was used to treat diabetes before the discovery of antidiabetic drugs. In recent decades there has been great interest in the effects of vinegar on glucose metabolism, as well as on obesity.
The main ingredient in vinegar is acetic acid, which gives it its sour taste. It also contains other organic acids, such as formic, lactic and tartaric acids, amino acids, peptides, vitamins, mineral salts and polyphenols (catechins).
Several small clinical studies have shown that consuming vinegar before a meal (acute intake) lowers postprandial glucose levels in people with type 2 diabetes, prediabetes, and healthy people. The only study in the literature, which concerns people with type 1 diabetes, was designed by Greek researchers, with the help of the Artificial Pancreas, which allows continuous measurement and recording of glucose.
In that study, consuming a 30ml dose of vinegar before starting a mixed meal reduced postprandial glucose levels by around 20% in ten people with type 1 diabetes.
However, there are few studies which did not show this beneficial effect on glucose metabolism. Some of the factors to which this discrepancy could be attributed are the dose of vinegar, the acidity, the time of ingestion in relation to the meal, the form of carbohydrates in the administered meal (monosaccharides or complex carbohydrates), the glycemic index of the meal and finally the participants’ levels of insulin secretion and residual pancreatic secretion.
Regarding long-term studies (chronic intake), a meta-analysis of three small studies lasting 8-12 weeks was published, which showed that in patients with Diabetes Mellitus, consumption of vinegar resulted in a reduction of glycated hemoglobin (HBA1c) by 0.14 %, a little but not statistically significant, so it is possible that its longer use is associated with greater reductions in HBA1c.
How the “humble” vinegar metabolizes glucose
Possible mechanisms of action of vinegar on glucose metabolism are:
1. The delay of gastric emptying
2. The reduction of the absorption of carbohydrates from the intestine
3. The reduction of hepatic glucose production
4. The increase in glucose consumption by skeletal muscle.
“And because it is impossible to talk about diabetes mellitus and not deal with body weight there are studies that highlight a beneficial effect on the reduction of body weight in laboratory animals and based on the findings of these studies, Japanese researchers designed a double “blind” study, control with a placebo, to investigate the effect of vinegar intake on body fat mass, 155 obese Japanese men, who were randomized to receive a placebo or 15ml of apple cider vinegar daily or 30ml of apple cider vinegar daily for a period of 12 weeks,” notes Ms. Petsiu.
The results showed in both groups receiving vinegar, a decrease in body weight, body fat mass, waist circumference and body mass index, as early as the fourth week in a dose-dependent manner. The reduction observed was not very large (1-2 kg body weight and 0.4-0.7 points reduction in body mass index), but sufficient to benefit the average obese Japanese (body mass index: 25-30 kg/ m2), which tends to suffer from obesity-related diseases.
Interestingly, body weight, waist circumference, and body mass index returned to baseline four weeks after discontinuing vinegar administration, suggesting that continued administration may be necessary to maintain the beneficial effects of vinegar. against obesity. This study is also the only one in humans.
“In conclusion, there are scientific data supporting the beneficial effect of vinegar on hyperglycemia and obesity, but they are few. But taking into account that vinegar is a safe product, widely available and affordable, it could be used as a supplement to every meal (e.g. adding 2 tablespoons to salad) by people with diabetes and/or increased physical weight to improve primarily postprandial glucose values. Further large, well-designed studies are needed to investigate vinegar consumption,” concludes Ms. Petsiou.
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