Frozen pickle juice reduces mealtime glycemia in healthy adults

Abstract

The antiglycemic effect of 20 g vinegar ingested at mealtime is well characterized; yet chronic vinegar ingestion is impracticable due to esophageal discomfort and astringent taste. Vinegar is more palatable when incorporated in a food matrix. This trial examined whether a frozen pickle juice product possessed antiglycemic properties. Healthy, non‐diabetic adults (13 F, 3 M; BMI: 25.4±1.4 kg/m2; age: 29.4±2.8 y) consumed frozen pickle juice (56 g, Pickle Sickle.com LLC; Seguin TX) or sugar free popsicles (71 g, Fla·Vor·Ice Light; Jel Sert Company, West Chicago IL) immediately prior to a carbohydrate load (1 buttered bagel and 6 oz fruit juice) in a randomized, crossover fashion with two weeks separating treatments. Fasting and postprandial blood samples were collected for glucose analysis. The incremental peak glucose concentration at 30 min post‐meal was reduced 42% with frozen pickle juice ingestion as compared to control (p=0.05). Postprandial glycemia (incremental area‐under‐the‐curve) was reduced by the pickle juice treatment at 0‐60 and 0‐120 min as compared to control (‐46%, p=0.038 and ‐39%, p=0.074). These data indicate that pickled food products possess antiglycemic effects similar to vinegar in healthy adults. Foods containing vinegar may help pre‐diabetics and diabetics manage their condition and may be considered functional foods. This research was supported by the ASU Nutrition Research Fund.