The present review focuses on ACV and its beneficial effects on type 2 diabetes. Commercial varieties also give limited information on package labelling regarding production methods. Few studies have examined the effect different production methods have on the final product and the presence and quantity of organic components. There are many other factors in production, from apple cultivar, yeast and bacterial cultures used, to whether the product was filtered and pasteurised. There are several techniques utilised in commercial vinegar production, from slower more traditional methods to techniques that can produce ACV within a day. Apple cider vinegar (ACV) may be able to play a role in the day-to-day management of type 2 diabetes as growing research has demonstrated that certain aspects of the beverage assist in controlling hyperglycaemia, as well as reducing cardiovascular disease risks through weight loss, lowering blood pressure and lowering blood lipids. Management of the condition involves managing the risks of cardiovascular disease as well as managing blood glucose levels. Type 2 diabetes significantly increases the risk of cardiovascular disease. The condition is generally associated with obesity, a sedentary lifestyle, hypertension and dyslipidaemia. Type 2 diabetes, accounting for 85% of all diabetes, is a complicated chronic metabolic condition characterised by insulin resistance and eventually insufficient insulin production resulting in abnormal glucose metabolism.
The burden on the public health system is estimated at $14.6 billion. Introduction In Australia 280 people develop type 2 diabetes each day which currently affects 1.7 million Australians.