The Effects of Apple Vinegar on Fasting Blood Sugar (FBS) and Glycosylated Hemoglobin in Patients with Type 2 Diabetes

Introduction: Diabetes is a chronic heterogeneous disease. Hyperglycemia is one of its features, and it can cause fatal complications. Measurement of FBS and glycated hemoglobin is one of the diagnostic criteria of diabetes. Thus the purpose of this study is investigating the effects of apple vinegar on fasting blood sugar (FBS) and glycosylated hemoglobin in patients with type2 diabetes.

Methods: This study is semi-experimental and interventional. 74 patients with diabetes, who are eligible for the study, were randomly divided into two groups of test and control groups. At first FBS and HbA1c were measured. Then, the test group received daily 20 cc of apple cider vinegar for 8 weeks. And at the end the data was analyzed using independent and paired ttest and the Bonferroni test.

Results: Results showed that in test group reduced the biochemical markers measured are significantly higher than the control group. The mean of FBS in the experimental group before and after intervention were 186/52 ± 23/24 and 158/01 ± 17/62 mg DL. This means there was a statistically significant difference between variables in the two groups after the intervention (P<0/001).

Conclusion: The findings of this study suggest that consumption of apple cider vinegar leads to a significant reduction in glycosylated hemoglobin levels, fasting blood sugar levels in type2 diabetics. However, further clinical studies are suggested to confirm the results.