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Reduction of Visceral Fat in Response to Consumption of Red Wine Vinegar


Abstract Objectives: To investigate the potential of vinegar supplementation as a means for reducing visceral fat in healthy overweight and obese adults, and to evaluate its effects on fasting blood glucose and fasting insulin.

Subjects and Methods: Forty-five sedentary overweight and obese adult participants with a waist circumference greater than 32 inches for women and 37 inches for men were randomly assigned to one of two groups, the vinegar group (VIN, n=21) or the control group (CON, n=24), and instructed to consume either two tablespoons of liquid red wine vinegar (3.6g acetic acid) or a control pill (0.0225g acetic acid) twice daily at the beginning of a meal for 8 weeks. Participants were also instructed to maintain normal diet and physic... (more)
Created Date 2019
Contributor Gonzalez, Lisa Ann (Author) / Johnston, Carol (Advisor) / Mayol-Kreiser, Sandra (Committee member) / McCoy, Maureen (Committee member) / Arizona State University (Publisher)
Subject Nutrition / Health sciences / Acetic Acid / AMPK / Fasting Glucose / Obesity / Vinegar / Visceral Fat
Type Masters Thesis
Extent 94 pages
Language English
Copyright
Note Masters Thesis Nutrition 2019
Collaborating Institutions Graduate College / ASU Library
Additional Formats MODS / OAI Dublin Core / RIS


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Description Dissertation/Thesis