2026-05-19T08:00:57Zhttps://keep.lib.asu.edu/oai/requestoai:keep.lib.asu.edu:node-1552582024-12-20T18:25:12Zoai_pmh:alloai_pmh:repo_items155258
https://hdl.handle.net/2286/R.I.43910
http://rightsstatements.org/vocab/InC/1.0/
All Rights Reserved
2017
viii, 80 pages : illustrations
Masters Thesis
Academic theses
Text
eng
Bonsall, Amber K
Johnston, Carol
Mayol-Kreiser, Sandra
Lespron, Christy
Arizona State University
Partial requirement for: M.S., Arizona State University, 2017
Includes bibliographical references (pages 56-61)
Field of study: Nutrition
Background: Acetic acid in vinegar has demonstrated antiglycemic effects in previous studies; however, the mechanism is unknown. <br/><br/>Objective: To determine whether acetic acid dissociates in the addition of sodium chloride and describe a flavorful vinaigrette that maintains the functional properties of acetic acid. <br/><br/>Design: Phase I - Ten healthy subjects (23-40 years) taste tested five homemade vinaigrette and five commercial dressings. Perceived saltiness, sweetness, tartness, and overall tasted were scored using a modified labeled affective magnitude scale. Each dressing was tested three times for pH with a calibrated meter. Phase II – Randomized crossover trial testing six dressings against a control dressing two groups of nine healthy adult subjects (18-52 years). Height, weight and calculated body mass index (BMI) were performed at baseline. Subjects participated in four test sessions each, at least seven days apart. After a 10-hour fast, participants consumed 38g of the test drink, followed by a bagel meal. Capillary blood glucose was obtained at fasting, and every 30 minutes over a 2-hour period the test meal. <br/><br/>Results: Dressing pH reduced as sodium content increased. In the intervention trials, no significant differences were observed between groups (p >0.05). The greatest reduction in postprandial glycemia (~21%) was observed in the dressing containing 200 mg of sodium. Effect size was large in both group 1 (η2=0.161) and group 2 (η2=0.577).<br/><br/>Conclusion: The inclusion of sodium into acetic acid may impair its ability to attenuate blood glucose after a meal.
Nutrition
Acetic Acid
Blood Glucose
Postprandial Glycemia
Vinegar
Acetic acid--Physiological effect.
Acetic Acid
Vinegar--Physiological effect.
Vinegar
Vinegar--Therapeutic use.
Vinegar
Salt--Physiological effect.
Developing the optimal vinaigrette dressing for managing blood glucose concentrations