Postprandial Glycemia, Satiety
Conditions
Keywords
Lemon Juice, Apple Cider Vinegar, Glycemic Response, Starch Hydrolysis, Satiety, Postprandial Glucose
Brief summary
This clinical study aims to examine how acidic drinks (lemon juice and apple cider vinegar) affect blood sugar when consumed with a starchy food. The study focuses on healthy individuals and aims to understand whether these drinks can slow the rise in blood sugar after meals and affect feelings of fullness. The main questions this study aims to answer are: Do lemon juice or apple cider vinegar lower the rise in blood sugar after a meal? Do these drinks increase feelings of fullness? Do different amounts change their effects? Researchers will compare lemon juice and apple cider vinegar to see which one is more effective. Participants will: Consume white bread in the morning on an empty stomach with one of the following drinks: Water only Water with lemon juice (50 g or 100 g) Water with apple cider vinegar (10 g or 20 g) Have a one-week break between each test. Have their blood sugar measured at regular intervals for 3 hours after eating. Report their level of fullness using a simple scale. This study explores whether simple and practical dietary choices can help manage blood sugar levels. The findings may support new, easy-to-apply nutrition strategies for managing diabetes and weight.
Detailed description
Glycemic response plays an important role in the prevention and management of metabolic conditions such as diabetes and obesity. Different foods can cause rapid or slow increases in blood sugar levels. One factor that may influence this response is the acidity of foods. Acidic components may slow starch digestion and delay the rise in blood glucose by affecting digestive enzymes and gastric emptying. However, there are limited studies examining how the acidity of meals influences glycemic response in practical, real-life conditions. This study is designed to investigate the effects of consuming acidic beverages, specifically lemon juice and apple cider vinegar, together with a starch-rich food. The study will compare their effects on post-meal blood glucose levels and feelings of fullness in healthy individuals. Different amounts of these acidic components will also be evaluated to understand dose-related effects. Participants will consume standardized meals under controlled conditions, and their blood glucose response and satiety levels will be monitored over time. The study follows a comparative approach to assess the relative effectiveness of each intervention. The findings of this study may help identify simple and practical dietary strategies to support better blood sugar control. As lemon juice and vinegar are widely available and easy to include in daily meals, the results may offer accessible approaches for improving dietary habits and supporting metabolic health.
Interventions
DIETARY_SUPPLEMENTControl (Water + White Bread)
Participants will consume 100 g of white bread together with plain water (no acidic additive). This condition serves as the control arm for assessing baseline postprandial glycemic response and satiety. Capillary blood glucose will be measured at baseline and at multiple time points up to 180 minutes following consumption. Satiety and appetite sensations will be assessed using a 100-mm visual analog scale (VAS).
DIETARY_SUPPLEMENTLemon Juice 50 g
Participants will consume 100 g of white bread together with 50 g of lemon juice diluted in water. This intervention is designed to evaluate the effect of a low-dose acidic beverage (citric acid source) on postprandial blood glucose response and satiety. Capillary blood glucose levels will be measured at predefined time points up to 180 minutes, and subjective appetite sensations will be assessed using a 100-mm VAS.
DIETARY_SUPPLEMENTLemon Juice 100 g
Participants will consume 100 g of white bread together with 100 g of lemon juice diluted in water. This condition evaluates the dose-dependent effect of citric acid intake on postprandial glycemic response, glucose peak, and satiety. Serial capillary blood glucose measurements and VAS-based appetite assessments will be conducted over a 180-minute postprandial period.
DIETARY_SUPPLEMENTApple Cider Vinegar 10 g
Participants will consume 100 g of white bread together with 10 g of apple cider vinegar diluted in water. This intervention aims to assess the effect of a low-dose acetic acid source on postprandial glucose regulation and satiety. Capillary blood glucose will be measured at multiple time points for 180 minutes, and subjective appetite ratings will be recorded using a visual analog scale.
DIETARY_SUPPLEMENTApple Cider Vinegar 20 g
Participants will consume 100 g of white bread together with 20 g of apple cider vinegar diluted in water. This intervention evaluates the potential dose-response effect of acetic acid on postprandial glycemic control, including glucose peak, incremental glucose response, and satiety perception over a 180-minute period.
Sponsors
Alanya Alaaddin Keykubat University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
NONE
Intervention model description
The study will be conducted on 15 healthy volunteers aged 18-35 years. On separate test days, participants will consume white bread together with water, lemon juice solution, or apple cider vinegar solution. Postprandial blood glucose levels will be measured using a glucometer at 0, 15, 30, 45, 60, 90, 120, 150, and 180 minutes. Satiety will be assessed using a visual analog scale (VAS). From the recorded glucose values, peak glucose levels, maximum glucose increase, percentage glucose increase, time to peak glucose, and glucose rise rate will be calculated. The study also evaluates the effects of different amounts of lemon juice and apple cider vinegar on glycemic response and satiety in a comparative manner. The findings may provide preliminary evidence for future research and contribute to the understanding of simple dietary strategies for improving postprandial glycemic control.
Eligibility
Sex/Gender
ALL
Age
18 Years to 35 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy male and female volunteers aged 18-35 years * Body Mass Index (BMI) between 18.5 and 25.0 kg/m² * Willingness to provide written informed consent * Ability to comply with study procedures and fasting requirements * No history of chronic metabolic, gastrointestinal, or endocrine diseases
Exclusion criteria
* Presence of any chronic disease (e.g., diabetes mellitus, cardiovascular disease, gastrointestinal disorders) * Food allergies or intolerances to study foods (white bread, lemon juice, apple cider vinegar) * BMI \<18.5 or \>25.0 kg/m² * Regular participation in high-intensity physical activity (≥5 days/week) * Current or recent (past 3 months) smoking or smoking cessation * Use of any medication or supplements affecting glucose metabolism * History of eating disorders * Pregnancy, lactation, or menopause * Female participants currently in menstruation period (testing will be postponed during menstruation days) * Alcohol consumption within 24 hours prior to testing days * Caffeine intake or major dietary changes on the day before testing
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Postprandial Blood Glucose (mg/dL) | Baseline (0 min) to 180 minutes postprandial on each test day (with 1-week washout between interventions) | Capillary blood glucose levels will be measured at baseline (0 min) and at 15, 30, 45, 60, 90, 120, 150, and 180 minutes after consumption of test meals. Measurements will be performed in duplicate and mean values will be used. |
| Incremental Area Under the Curve (iAUC) | Baseline (0 min) to 180 minutes postprandial on each test day | Incremental area under the curve (iAUC) for postprandial blood glucose will be calculated based on capillary glucose measurements over 180 minutes. |
| Total Area Under the Curve (AUC) | Baseline (0 min) to 180 minutes postprandial on each test day | Total area under the curve (AUC) for postprandial blood glucose will be calculated using capillary glucose measurements over 180 minutes. |
| Peak Blood Glucose Level (mg/dL) | Baseline (0 min) to 180 minutes postprandial on each test day | Peak postprandial blood glucose level will be determined from capillary glucose measurements over the 180-minute period. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Subjective Appetite Score (VAS, mm) | Baseline (0 min) to 180 minutes postprandial on each test day | Subjective appetite sensations (hunger, satiety, fullness, prospective food consumption, and desire for sweet foods) will be assessed using a 100-mm Visual Analog Scale (VAS) at baseline and at 15, 30, 45, 60, 90, 120, 150, and 180 minutes postprandially. |
| Time to Peak Glucose (minutes) | Baseline (0 min) to 180 minutes postprandial on each test day | Time to reach peak postprandial blood glucose will be calculated from capillary glucose measurements. |
| Rate of Glucose Increase (mg/dL/min) | Baseline (0 min) to 180 minutes postprandial on each test day | Rate of increase in postprandial blood glucose will be calculated based on capillary glucose measurements. |
Countries
Turkey (Türkiye)
Contacts
CONTACTEzgi Toptaş Bıyıklı, Assistant Professor
Outcome results
None listed