According to foodnavigator-usa.com, a study published in the Journal of Agriculture and Food Chemistry found that animals fed a high-fat diet (50% of energy from fat) and supplemented with acetic acid at two different levels developed about 10 per cent less body fat than mice just eating the diet. The Japanese researchers, led by Tomoo Kondo from the Central Research Institute of the Mizkan Group Corporation, found that vinegar was working at a genetic level, by influencing genes linked to fatty acid oxidation and heat-generating (energy burning) proteins. According to the researchers, “The results of this study suggest that acetic acid suppresses body fat accumulation by increasing fatty oxidation and thermogenesis in the liver through PPAR-alpha.”
