A Summary of the study on “Apple cider vinegar for weight management in Lebanese adolescents and young adults with overweight and obesity: a randomised, double-blind, placebo-controlled study”
Background
Obesity and overweight are significant global health concerns, with worldwide prevalence nearly tripling since 1975. In Lebanon, obesity is also a major issue, with a higher prevalence among adults compared to the regional average, and was considered the most important health problem by many. This has increased interest in natural remedies for weight reduction, including apple cider vinegar (ACV), which has gained popularity as an alternative approach to weight management. ACV, made by fermenting apple juice, contains components like vitamins, minerals, amino acids, and polyphenols. While small-scale human studies have shown promising results, larger and longer studies were needed. This study by Abou-Khalil R, Andary J, and El-Hayek E (2024) published in BMJ Nutrition, Prevention & Health aimed to investigate the potential antiobesity effect of ACV in the Lebanese population, where no such study had been conducted before.
Methods
The study’s objective was to investigate the effects of ACV consumption on weight, blood glucose, triglyceride, and cholesterol levels in overweight and obese individuals in Lebanon. It was a randomised, double-blind, placebo-controlled clinical trial conducted over 12 weeks. A total of 120 overweight and obese adolescents and young adults, aged 12 to 25 years with BMIs between 27 and 34 kg/m², were recruited. Participants were randomly assigned to one of four groups: three intervention groups receiving 5 mL, 10 mL, or 15 mL of ACV daily, or a control group receiving a placebo. The ACV or placebo was diluted in 250 mL of water and consumed daily in the morning on an empty stomach. The placebo was designed to have a similar taste and appearance using lactic acid. Anthropometric measurements (weight, BMI, waist/hip circumferences, body fat ratio) and fasting blood biochemical levels (glucose, triglycerides, total cholesterol) were assessed at weeks 0, 4, 8, and 12. Participants maintained their normal diets and physical activity levels, which were recorded.
Results
The findings revealed that daily consumption of the three doses of ACV for 4 to 12 weeks was associated with significant reductions in anthropometric variables. Body weight and BMI decreased significantly in the ACV groups at weeks 4, 8, and 12 compared to baseline. These reductions appeared to be dose-dependent for weight and BMI, with the 15 mL group showing the greatest decrease. The effect also seemed time-dependent, becoming more pronounced by week 12. Waist and hip circumferences, along with Body Fat Ratio (BFR), decreased significantly in the ACV groups at weeks 8 and 12, but not week 4. The effect on these parameters was time-dependent but did not appear to be dose-dependent. The placebo group showed no significant changes in any anthropometric variables, suggesting the improvements were due to ACV. Specifically, in obese Lebanese subjects with BMIs between 27 and 34, 12 weeks of daily ACV intake reduced body weight by 6–8 kg and BMI by 2.7–3.0 points.
ACV consumption also led to a time and dose-dependent decrease in serum glucose, triglyceride, and cholesterol levels. Serum glucose levels decreased significantly in the ACV groups at weeks 4, 8, and 12. Triglyceride and total cholesterol levels decreased significantly at weeks 8 and 12. The 15 mL dose for 12 weeks seemed most effective for reducing these biochemical parameters. No significant changes in these levels were observed in the placebo group.
Crucially, no apparent adverse or harmful effects were reported by participants during the 12 weeks of ACV intake.
Conclusions
The study concludes that ACV consumption for 12 weeks resulted in significant reductions in anthropometric variables and improvements in blood glucose, triglyceride, and cholesterol levels in overweight/obese adolescents and young adults. These results suggest ACV might have potential benefits for metabolic parameters related to obesity. The findings are consistent with some previous studies on vinegar. Proposed mechanisms involve acetic acid, ACV’s primary component, potentially affecting energy expenditure, insulin sensitivity, appetite, and satiety. The results contribute to evidence-based recommendations for using ACV as a dietary intervention for obesity management. However, the study’s 12-week duration limits observing long-term effects, and a larger sample size would improve generalisability. Future research could explore neutralised acetic acid and effects in different populations.
References
Abou-Khalil, R., Andary, J., & El-Hayek, E. (2024). Apple cider vinegar for weight management in Lebanese adolescents and young adults with overweight and obesity: A randomised, double-blind, placebo-controlled study. BMJ Nutrition, Prevention & Health, 7(1). https://doi.org/10.1136/bmjnph-2023-000823
This post is based on Open Access research and is for informational purposes only.
