[ effect of white vinegar on fasting blood glucose, glycosylated hemoglobin and lipid profile in normal and diabetic rats]

ABSTRACT

There is evidence suggesting a lowering effect for vinegar on postprandial blood glucose concentrations. This study aimed at evaluating the effect of vinegar on fasting blood glucose, glycosylated hemoglobin [HbA1c] and lipid profiles in healthy and diabetic rats. Male wistar rats were divided into four groups the healthy control, healthy fed with white vinegar, diabetic control, and diabetic fed with white vinegar, groups. To induct diabetes, Streptozotocin was used. For a period of 4 weeks the control groups received standard food and the treatment groups received white vinegar-mixed pelleted food [6%]. Fasting blood glucose, HbA1c and lipid profiles were measured before and after intervention. White vinegar had no significant effect on fasting blood glucose and HbA1c in either the healthy or diabetic group. Statistical analysis of data showed that in the healthy group fed white vinegar there was a significant decrease in LDL-cholestrol [LDL-C] and a significant increase in HDL-cholestrol [HDLC]. Also, there was a significant increase in HDL-C compared with healthy control group. White vinegar reduced TG/LDL-C and HDL-C/LDL-C ratios in healthy rats, 44.5% and 25.8%, respectively. The diabetic control group showed a significant increase in triglyceride [TG] along with a significant decrease in HDL-C. However, the diabetic group fed with white vinegar showed a significant decrease in TG compared to the control diabetic group. TG/LDL-C and HDL-C/LDL-C ratios increased in diabetic control group but not in the diabetic group fed white vinegar. The results of this study clearly indicate that consumption of white vinegar for four weeks could have significant favorable effects on the lipid profiles of healthy and diabetic rats