Japanese food manufacturer Mizkan Group announced on January 10 the results of its latest research on vinegar. Mizkan has conducted experiments with 12 adult women in which the company compared two groups: one consuming vinegar with a meal and the other without vinegar. The results indicated that an intake of vinegar (about 15ml), either by drinking it or having vinegared food, can suppress a rise in the postprandial glucose level. Further, the company has verified that acetic acid plays a role in the suppressive effect. Accordingly, the company has concluded that an intake of 15ml vinegar with a meal is effective to suppress a rise in the glucose level. The findings may contribute to research on glycolipid metabolism-related diseases.
