Effect of honey vinegar syrup on blood sugar and lipid profile in healthy subjects

ABSTRACT

The impact of honey or vinegar on several metabolic abnormalities has been studied separately, a mixture of these two ingredients known as honey vinegar syrup [HVS] has not been investigated previously so far. The aim of this study was to assess the impact of HVS consumption [Iranian's traditional syrup] on glycemic parameters and lipid profiles in healthy individuals. We conducted a 4-week, randomized, controlled, parallel study consisting of two groups of nonobese healthy volunteers. All subjects were asked to stay on their normal diet. Intervention group [n = 36] received a cup of HVS daily in the evening snack for 4-week [250 cc syrup contains 21.66 g honey vinegar]. Assessments of fasting blood sugar [FBS], insulin, homeostasis model assessment of insulin resistance [HOMA-IR], total cholesterol [TC], triglyceride [TG], high-density lipoprotein cholesterol [HDL-C] and low-density lipoprotein cholesterol [LDL-C] were conducted at the baseline and after 4-week of study. We observed no significant effect of HVS on FBS, HOMA-IR, LDL-C and TG. A significant effect of HVS was found on increasing fasting insulin and HOMA-IR and reduction in TC level only in intervention group [DELTA =3.39 P = 0.01, DELTA =1.65 P = 0.03, DELTA = -9.43 P = 0.005, respectively]. Changes of FBS, TG and LDL-C were 1.83 mg/dl, -1.53 mg/dl and - 3.99 mg/dl respectively in the intervention group. These changes were not significant. An unfavorable and significant reduction in HDL-C level was also observed between two groups [DELTA = -4.82 P < 0.001 in the intervention group]. Honey vinegar syrup increased fasting insulin level and decreased TC level in the intervention group. HVS had an unfavorable effect on HDL-C level. Further prospective investigations are warranted to confirm these findings: