Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes
- Carol S. Johnston, PHD,
- Cindy M. Kim, MS and
- Amanda J. Buller, MS
- 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{at}asu.edu
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 …
