Effect of Honey Vinegar Syrup on Blood Sugar and Lipid Profile in Healthy Subjects

Background: The impact of honey or vinegar on several metabolic abnormalities has been studied separately, a mixture of these two ingredients known as honey vinegar syrup (HVS) has not been investigated previously so far. The aim of this study was to assess the impact of HVS consumption (Iranian’s traditional syrup) on glycemic parameters and lipid profiles in healthy individuals. Methods: We conducted a 4‑week, randomized, controlled, parallel study consisting of two groups of nonobese healthy volunteers. All subjects were asked to stay on their normal diet. Intervention group (n = 36) received a cup of HVS daily in the evening snack for 4‑week (250 cc syrup contains 21.66 g honey vinegar). Assessments of fasting blood sugar (FBS), insulin, homeostasis model assessment of insulin resistance (HOMA‑IR), total cholesterol (TC), triglyceride (TG), high‑density lipoprotein cholesterol (HDL‑C) and low‑density lipoprotein cholesterol (LDL‑C) were conducted at the baseline and after 4‑week of study. Results: We observed no significant effect of HVS on FBS, HOMA‑IR, LDL‑C and TG. A significant effect of HVS was found on increasing fasting insulin and HOMA‑IR and reduction in TC level only in intervention group (Δ =3.39 P = 0.01, Δ =1.65 P = 0.03, Δ = −9.43 P = 0.005, respectively). Changes of FBS, TG and LDL‑C were 1.83 mg/dl, −1.53 mg/dl and − 3.99 mg/dl respectively in the intervention group. These changes were not significant. An unfavorable and significant reduction in HDL‑C level was also observed between two groups (Δ = −4.82 P < 0.001 in the intervention group). Conclusions: Honey vinegar syrup increased fasting insulin level and decreased TC level in the intervention group. HVS had an unfavorable effect on HDL‑C level. Further prospective investigations are warranted to confirm these findings.