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.
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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
15
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).
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.
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.
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.
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.
Alanya Alaaddin Keykubat University
Alanya, Antalya, Turkey (Türkiye)
RECRUITINGPostprandial Blood Glucose (mg/dL)
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.
Time frame: Baseline (0 min) to 180 minutes postprandial on each test day (with 1-week washout between interventions)
Incremental Area Under the Curve (iAUC)
Incremental area under the curve (iAUC) for postprandial blood glucose will be calculated based on capillary glucose measurements over 180 minutes.
Time frame: Baseline (0 min) to 180 minutes postprandial on each test day
Total Area Under the Curve (AUC)
Total area under the curve (AUC) for postprandial blood glucose will be calculated using capillary glucose measurements over 180 minutes.
Time frame: Baseline (0 min) to 180 minutes postprandial on each test day
Peak Blood Glucose Level (mg/dL)
Peak postprandial blood glucose level will be determined from capillary glucose measurements over the 180-minute period.
Time frame: Baseline (0 min) to 180 minutes postprandial on each test day
Subjective Appetite Score (VAS, mm)
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 frame: Baseline (0 min) to 180 minutes postprandial on each test day
Time to Peak Glucose (minutes)
Time to reach peak postprandial blood glucose will be calculated from capillary glucose measurements.
Time frame: Baseline (0 min) to 180 minutes postprandial on each test day
Rate of Glucose Increase (mg/dL/min)
Rate of increase in postprandial blood glucose will be calculated based on capillary glucose measurements.
Time frame: Baseline (0 min) to 180 minutes postprandial on each test day
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