Brighenti F, Castellani G, Benini L, Casiraghi M C, Leopardi E, Crovetti R, Testolin G
DiSTAM (Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche), University of Milan, Italy.
Eur J Clin Nutr. 1995 Apr;49(4):242-7.
To investigate the influence of sodium acetate and acetic acid from vinegar on blood glucose and acetate response to a mixed meal in healthy subjects.
Five healthy subjects consumed in random order six test meals consisting of 100 g of sliced lettuce dressed with olive oil (Blank), olive oil plus 1 g acetic acid in the form of vinegar (AcOH), or olive oil plus sodium acetate in the form of vinegar neutralized to pH 6.0 with sodium bicarbonate (AcNa). On three occasions test meals were followed by a challenge consisting of 50 g carbohydrate portions of white bread (Bread). Glucose and acetate concentrations were measured in arterialized capillary blood before and until 95 min after the meals. Ultrasonography was performed in four other subjects to measure gastric emptying times after AcOH + Bread and AcNa + Bread.
Blood acetate response over 95 min was markedly reduced after AcOH and AcOH+Bread meals compared to AcNa and AcNa + Bread. Similarly, the glucose response was depressed by 31.4% (P = 0.0228) after AcOH+Bread with respect to AcNa + Bread and Blank + Bread. No difference was observed between gastric emptying times after AcOH + Bread and AcNa + Bread.
The results suggest that oral acetic acid and acetate might have a different effect on acetataemia and that a limited dose of vinegar, in the form of salad dressing, is sufficient to influence significantly the glycaemic response to a mixed meal in normal subjects by a mechanism related to acidity but not to gastric emptying.
研究醋中的乙酸钠和乙酸对健康受试者血糖及混合餐乙酸反应的影响。
五名健康受试者按随机顺序食用六份测试餐，分别为100克用橄榄油调味的生菜片（空白组）、橄榄油加1克醋形式的乙酸（乙酸组）或橄榄油加用碳酸氢钠中和至pH 6.0的醋形式的乙酸钠（乙酸钠组）。有三次测试餐之后接着是由50克白面包碳水化合物部分组成的挑战餐（面包餐）。在进餐前及进餐后95分钟内，测量动脉化毛细血管血中的葡萄糖和乙酸浓度。对另外四名受试者进行超声检查，以测量乙酸组 + 面包餐和乙酸钠组 + 面包餐后的胃排空时间。
与乙酸钠组和乙酸钠组 + 面包餐相比，乙酸组和乙酸组 + 面包餐后95分钟内的血乙酸反应明显降低。同样，乙酸组 + 面包餐相对于乙酸钠组 + 面包餐和空白组 + 面包餐，葡萄糖反应降低了31.4%（P = 0.0228）。乙酸组 + 面包餐和乙酸钠组 + 面包餐后的胃排空时间未观察到差异。
结果表明口服乙酸和乙酸钠可能对乙酸血症有不同影响，并且有限剂量的醋以沙拉酱形式存在，足以通过与酸度相关而非胃排空的机制显著影响正常受试者对混合餐的血糖反应。
