There has been significant buzz surrounding apple cider vinegar, with many questions regarding its benefits, risks, and mechanism of action in the body. This prompted Darshna Yajnik, a lecturer in biomedical research at Middlesex University London, to conduct her own research to clarify the matter. In her recent study, published in the journal BMJ Nutrition, Prevention & Health, Dr. Yajnik concluded that this vinegar is not just an old remedy or a fancy addition to salads, but much more than that, according to the Daily Mail.
In the study, 120 individuals suffering from overweight or obesity were given either apple cider vinegar (ACV) or a placebo daily, first thing in the morning before eating. It turned out that all those who consumed apple cider vinegar lost more weight than the placebo group, with those taking the highest amount (15 ml daily) losing up to 8 kg over 12 weeks. Eidan Gugins, a pharmacist and independent consultant for the dietary supplement industry, stated, "The results are very significant and unexpected as well." He explained that it was always believed that there might be something in acetic acid (the main active ingredient in apple cider vinegar) related to carbohydrates to reduce absorption. However, in this study, apple cider vinegar was consumed on an empty stomach in the morning, leading to a different independent effect.
Gugins added, "It may increase the secretion of satiety hormones such as GLP-1 and PYY, similar to how weight-loss drugs like Ozempic and Wegovy work." Dr. Yajnik's theory is that the acetic acid in apple cider vinegar effectively raises acetate levels in the blood, which in turn encourages the breakdown of fatty acids and prevents the formation of new fatty acids—potentially aiding in enhancing fat metabolism.
However, other experts have questioned the study's methodology, not least due to the lack of specification regarding participants' diets or changes in calorie intake. Miguel Angel Martínez González, a professor of preventive public health at the University of Navarra in Spain and an expert in nutrition and diseases, remarked, "In short, this matter requires caution—lots of caution." The study participants were also young, aged between 12 to 25 years, thus it is unclear how the results might apply to older adults. Apple cider vinegar is produced by chopping apples, mixing them with water and sugar, and then allowing the mixture to ferment for three to four months.
