Frozen pickle juice reduces mealtime glycemia in healthy adults

The FASEB Journal

By Carol S Johnston and Christy L Appel
Nutrition, Arizona State University, Mesa, AZ
Published Online: 1 Apr 2009


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 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.

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