Fasting blood collected at weeks 0 and 12 was analyzed for insulin and
glycated hemoglobin. Average change in fasting glucose was reduced in the vinegar group
versus control group (0.91 ± 0.27 versus 0.26 ± 0.17 mmol/l) (p = 0.05). Average change in
2-h postprandial glucose, insulin and glycated hemoglobin did not vary between groups.
Fasting breath hydrogen at week 12 was elevated 19% in the vinegar group versus control
group suggesting an increase in colonic fermentation in the vinegar group.