The Effect Of Apple Vinegar Consumption On Glycemic Indices, Blood Pressure, Oxidative Stress, And Homocysteine In Patients With Type 2 Diabetes And Dyslipidemia: A Randomized Controlled Clinical Trial
|Values||Mean + Sd. Apple cider vinegar: before 16.10 ± 7.45, after 15.81 ± 7.66. Control: before 13.22 ± 5.68, after 15.33 ± 6.79.|
|Trial Design||Randomized trial|
|Trial Length||2-4 Weeks|
|Number of Subjects||70|
|Body Types||Obese, Overweight, Average|
In a randomized, unblinded trial, 70 type 2 diabetes patients were assigned to either 20 ml of apple cider vinegar daily or a control group for 4 weeks. Apple cider vinegar was to be taken in 10 ml doses at lunch and dinner.
Food records didn't suggest a notable difference in energy intake between groups. The apple cider vinegar group saw a notable reduction in fasting glucose, while the control group's levels increased, the difference being statistically significant. Insulin was reduced similarly in both groups, and HOMA-IR declined more in the apple cider vinegar group, but the difference wasn't statistically significant. There were also significantly greater reductions in malondialdehyde and increases in 2,20-Diphenyl-1- picrylhydrazyl levels in the apple cider vinegar group, while the control group saw greater reductions in blood pressure, though started out with considerably higher blood pressure.