Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
Objective: To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose - response effect on postprandial glycaemia, insulinaemia and satiety. Subjects and setting: In all, 12 healthy volunteers participated and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden.