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Colonic Fermentation as a Byproduct of Vinegar Consumption: A Parallel Arm Randomized Control Trial in Adults at Risk for Type 2 Diabetes

Abstract Many people with or at risk for diabetes have difficulty maintaining normal postprandial blood glucose levels (120-140 mg/dl). Research has shown that vinegar decreases postprandial glycemia. The purpose of this study was to examine a possible mechanism by which vinegar decreases postprandial glycemia, particularly the effect of vinegar ingestion on gut fermentation. In this parallel arm randomized control trial, the effects of daily ingestion of vinegar on gut fermentation markers were observed among adults at risk for type 2 diabetes in Phoenix, Arizona. Subjects (n=14) were randomly assigned to treatments consisting of a vinegar drink (1.5g acetic acid) or a placebo (2 vinegar pills containing 40mg acetic acid each). All participants wer... (more)
Created Date 2013
Contributor White, Serena Elsa (Author) / Johnston, Carol (Advisor) / Appel, Christy (Committee member) / Martin, Keith (Committee member) / Arizona State University (Publisher)
Subject Nutrition / Acetic acid / Breath hydrogen / Diabetes / Fermentation / Vinegar
Type Masters Thesis
Extent 93 pages
Language English
Reuse Permissions All Rights Reserved
Note M.S. Nutrition 2013
Collaborating Institutions Graduate College / ASU Library
Additional Formats MODS / OAI Dublin Core / RIS

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Description Dissertation/Thesis