When these individuals showed clear benefits from vinegar after a single meal, Johnston’ group initiated a trial to evaluate longer-term effects. It also explored vinegar’ effect on cholesterol concentrations in blood. The Arizona State scientists had hypothesized that by preventing digestion of carbs in the stomach, vinegar might cause carbohydrate molecules to instead ferment in the colon, a process that signals the liver to synthesize less cholesterol. So, in one trial, Johnston had half of the volunteers take a 2-tablespoon dose of vinegar prior to each of two meals daily for 4 weeks. The others were told to avoid vinegar. All were weighed before and after the trial. As it turns out, cholesterol values didn’t change in either group. To Johnston’ surprise, however, “here was actually about a 2-pound weight loss, on average, over the 4 weeks in the vinegar group.” In fact, unlike the control group, none in the vinegar cohort gained any weight, and a few people lost up to 4 pounds.Average weight remained constant in the group not drinking vinegar. Johnston would now like to repeat the trial in a larger group of individuals to confirm the finding, but that study is currently on hold. Why? To no one’s astonishment, the study volunteers didn’t like drinking vinegar straight—even flavored, apple-cider vinegar. Indeed, Johnston says, “I would prefer eating pickled foods or getting . . . vinegar in a salad dressing.” Now, the scientists are developing a less objectionable, encapsulated form of vinegar and testing its efficacy. Although there are commercially available vinegar dietary supplements, Johnston notes that they “don’t appear to contain acetic acid,” and based on studies by others, she suspects that’s the antidiabetic ingredient in the vinegar. Diabetes Care Jan, 2005
Sources:
Diabetes in Control.
David Mendosa.
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