There is little scientific evidence to support the claim that vinegar is good for high blood pressure.
One Promising Study
One study published in the journal Bioscience, Biotechnology and Biochemistry suggested that the acetic acid found in vinegar substantially lowered the blood pressure of rats that were given the dietary vinegar over a prolonged period. This claim has never been tested in humans causing the scientific community to question the validity of the vinegar blood pressure connection. [Kondo, 2694]
Scientific Community Speaks
Though the study was promising, no such studies have been conducted on human subjects. Also, the scientific opinion such as that of the European Food Safety Authority does not substantiate these claims based on the fact that acetic acid’s rapid absorption rate directly following consumption coupled with how quickly it clears the circulation system makes it highly unlikely to have a sustained effect on blood pressure. [“EFSA Panel on Dietetic Products” 2006]
As promising as the preliminary study is in regards to vinegar’s relationship with blood pressure, it is clear that further human studies are necessary to support this evidence.
Kondo, S, and et al. “Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats.” Bioscience, Biotechnology, and Biochemistry 65.12 (2001): 2690-2694. Print.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to acetic acid and maintenance of normal blood pressure (ID 1447) pursuant to Article 13(1) of Regulation (EC) No 1924/2006.