当添加到高血糖指数但不是低血糖指数的膳食中时，醋可降低 2 型糖尿病患者的餐后高血糖。

Vinegar reduces postprandial hyperglycaemia in patients with type II diabetes when added to a high, but not to a low, glycaemic index meal.

机构信息

First Department of Internal Medicine, Diabetes Center, Athens University Medical School, Laiko Hospital, Athens, Greece.

出版信息

Eur J Clin Nutr. 2010 Jul;64(7):727-32. doi: 10.1038/ejcn.2010.89. Epub 2010 May 26.

DOI:10.1038/ejcn.2010.89

PMID:20502468

Abstract

BACKGROUND/OBJECTIVES: Earlier studies have shown that the addition of vinegar in a carbohydrate-rich meal lowers glucose and insulin response in healthy individuals. The mechanism of how this is accomplished, however, remains unclear. The aim of this study is to examine the effect of vinegar on glucose and insulin response in patients with type II diabetes (T2D) in relation to the type of carbohydrates consumed in a meal.

SUBJECTS/METHODS: Sixteen patients with T2D were divided into two groups, matched for age, gender and HbA(1c). Patients in the first group (group A) were given a high-glycaemic index (GI) meal (mashed potatoes and low-fat milk) on two different days, with and without the addition of vinegar, respectively. In the second group (group B), patients were given an isocaloric meal with the same nutrient composition, but low GI (whole grain bread, lettuce and low-fat cheese). Postprandial plasma glucose and insulin values were measured every 30 min for 2 h.

RESULTS

In group A, the incremental area under the curve of glucose (GiAUC(120)) was lower after the addition of vinegar (181+/-78 mmol min/l vs 311+/-124 mmol min/l, P=0.04). The iAUC of insulin (IiAUC(120)) was also reduced, but the difference was of marginal statistical significance (2368+/-1061 microU min/ml vs 3545+/-2586 microU min/ml, P=0.056). In group B, the addition of vinegar did not affect either the GiAUC(120) (229+/-38 mmol min/l vs 238+/-25 mmol min/l, P=0.56) or the IiAUC(120) (2996+/-1302 microU min/ml vs 3007+/-1255 microU min/ml, P=0.98).

CONCLUSIONS

We conclude that the addition of vinegar reduces postprandial glycaemia in patients with T2D only when it is added to a high-GI meal.

摘要

背景/目的：早期研究表明，在富含碳水化合物的膳食中添加醋可降低健康个体的血糖和胰岛素反应。然而，其作用机制尚不清楚。本研究旨在探讨醋对 2 型糖尿病（T2D）患者餐后血糖和胰岛素反应的影响，以及与膳食中所摄入的碳水化合物类型的关系。

受试者/方法：将 16 例 T2D 患者分为两组，年龄、性别和糖化血红蛋白（HbA1c）相匹配。第一组（A 组）患者在两天内分别接受高血糖指数（GI）膳食（土豆泥和低脂牛奶）和添加醋的高血糖指数膳食，餐后 2 小时内每 30 分钟测量一次血糖和胰岛素。第二组（B 组）患者接受等热量、低 GI 膳食（全麦面包、生菜和低脂奶酪）。

结果

A 组患者添加醋后血糖曲线下面积增量（GiAUC（120））较低（181+/-78 mmol min/l 比 311+/-124 mmol min/l，P=0.04）。胰岛素曲线下面积增量（IiAUC（120））也有所降低，但差异具有统计学意义（2368+/-1061 microU min/ml 比 3545+/-2586 microU min/ml，P=0.056）。B 组患者添加醋后，GiAUC（120）（229+/-38 mmol min/l 比 238+/-25 mmol min/l，P=0.56）或 IiAUC（120）（2996+/-1302 microU min/ml 比 3007+/-1255 microU min/ml，P=0.98）均不受影响。