Vinegar Decreases Postprandial Hyperglycemia in Patients With Type 1 Diabetes
- Panayota Mitrou, MD1,
- Athanasios E. Raptis, MD2,
- Vaia Lambadiari, MD2,
- Eleni Boutati, MD2,
- Eleni Petsiou, MD2,
- Filio Spanoudi, MD2,
- Emilia Papakonstantinou, MS3,
- Eirini Maratou, PHD1,
- Theofanis Economopoulos, MD2,
- George Dimitriadis, MD, DPHIL2 and
- Sotirios A. Raptis, MD1,2
- 1Hellenic National Center for Research, Prevention and Treatment of Diabetes Mellitus and Its Complications, Athens, Greece;
- 22nd Department of Internal Medicine and Research Institute, Athens University Medical School, Attikon University Hospital, Haidari, Greece;
- 3Diabetes Center, 2nd Department of Internal Medicine, Athens University Medical School, Attikon University Hospital, Haidari, Greece.
- Corresponding author: Panayota Mitrou, pmitrou{at}hndc.gr.
Although previous studies show that vinegar improves insulin sensitivity in healthy or insulin-resistant subjects (1,2), information on the effect of vinegar in type 1 diabetes is absent. Given the beneficial effects of maintaining tight glycemic control on the development of complications, there is much interest in identifying diet patterns that could possibly reduce hyperglycemia. The aim of this study was to investigate the effect of vinegar in type 1 diabetes.
Ten men with type 1 diabetes (aged 32 ± 3 years, BMI 24 ± 1 kg/m2, diabetes duration 14 ± 3 years, A1C 6.7 ± 0.2%) treated with rapid-acting insulin preprandially and long-acting insulin once daily were studied after an overnight fast.
The study was approved by …
