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Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes

From the Department of Nutrition, Arizona State University, Mesa, Arizona

Address correspondence to Carol S. Johnston, Department of Nutrition, Arizona State University, East Campus, 7001 E. Williams Field Rd, Mesa, AZ 85212. E-mail: carol.johnston@asu.edu

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The number of Americans with type 2 diabetes is expected to increase by 50% in the next 25 years; hence, the prevention of type 2 diabetes is an important objective. Recent large-scale trials (the Diabetes Prevention Program and STOP-NIDDM) have demonstrated that therapeutic agents used to improve insulin sensitivity in diabetes, metformin and acarbose, may also delay or prevent the onset of type 2 diabetes in high-risk populations. Interestingly, an early report showed that vinegar attenuated the glucose and insulin responses to a sucrose or starch load (1). In the present report, we assessed . . . [Full Text of this Article]

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