{"id":"2296715d-fd85-5f85-9a0c-dd23e6bbf306","stable_key":"b26c9d01-98fd-50d3-8f39-44db46961ee5:acetate-vinegar-satiety","predicate":"increases","statement":"The rating of satiety was directly related to the acetic acid level, with a linear dose-response relation, and the highest level of vinegar increased the satiety score at 30, 90 and 120 minutes after the meal.","claim_class":"observational","status":"source_derived_draft","evidence_grade":"ungraded","direction":"positive","is_public":true,"mechanism_event_id":"bd846f20-40b8-5c43-b7e1-eb27949e515e","mechanism_event_label":"The more acid, the fuller people said they felt, and the feeling lasted two hours.","subject":{"id":"236303ab-c590-5e01-bace-9f2cf05fa6fa","slug":"acetic-acid","display_name":"Acetic acid","entity_type_key":"chemical_species"},"object":{"id":"3a4a49bb-846c-58ee-901c-41a92c561272","slug":"satiety-rating","display_name":"Subjective satiety rating after a meal","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"bd846f20-40b8-5c43-b7e1-eb27949e515e","stable_key":"b26c9d01-98fd-50d3-8f39-44db46961ee5:acetate-vinegar-satiety-event","event_type":"observed_intervention","label":"The more acid, the fuller people said they felt, and the feeling lasted two hours.","description":"The rating of satiety was directly related to the acetic acid level, with a linear dose-response relation, and the highest level of vinegar increased the satiety score at 30, 90 and 120 minutes after the meal.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"236303ab-c590-5e01-bace-9f2cf05fa6fa","slug":"acetic-acid","display_name":"Acetic acid","entity_type_key":"chemical_species"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"3a4a49bb-846c-58ee-901c-41a92c561272","slug":"satiety-rating","display_name":"Subjective satiety rating after a meal","entity_type_key":"cellular_process"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""}]},"contexts":[{"dimension":"evidence_span","value_text":"{\"source_cache\": \"artifacts/acetate-research/16015276.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"6ab7baf7d6544a409fc34e34b0a51ba924332938e1467dbbf8323789c3f7d6d3\", \"start_char\": 0, \"end_char\": 2189, \"text_sha256\": \"6ab7baf7d6544a409fc34e34b0a51ba924332938e1467dbbf8323789c3f7d6d3\"}","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Randomised crossover in twelve healthy volunteers with three graded vinegar doses","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"exposure","value_text":"Vinegar supplying 18, 23 or 28 mmol acetic acid with white wheat bread containing 50 g available carbohydrate","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"A dose-response design. The glycaemic and insulinaemic index lowering was significant on the 90 minute incremental area but not on the 120 minute area, so the effect is on the early part of the curve.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"nutrient_topic","value_text":"Acetic acid research collection; topical membership is not evidence of a direct clinical effect, and the ingested acid is recorded separately from the circulating acetate anion.","comparator":null,"unit":null,"notes":"","entity":{"slug":"acetic-acid","display_name":"Acetic acid","entity_type_key":"chemical_species"}},{"dimension":"organism","value_text":"Human","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"The more acid, the fuller people said they felt, and the feeling lasted two hours.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"[acetate-p16015276] Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. 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The glycaemic and insulinaemic index lowering was significant on the 90 minute incremental area but not on the 120 minute area, so the effect is on the early part of the curve.\nexposure: Vinegar supplying 18, 23 or 28 mmol acetic acid with white wheat bread containing 50 g available carbohydrate\nevidence_span: {\"source_cache\": \"artifacts/acetate-research/16015276.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"6ab7baf7d6544a409fc34e34b0a51ba924332938e1467dbbf8323789c3f7d6d3\", \"start_char\": 0, \"end_char\": 2189, \"text_sha256\": \"6ab7baf7d6544a409fc34e34b0a51ba924332938e1467dbbf8323789c3f7d6d3\"}\n[acetate-p16015276] Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. 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