Studies related to Blood Pressure and Apple Cider Vinegar

The Effect Of Apple Vinegar Consumption On Glycemic Indices, Blood Pressure, Oxidative Stress, And Homocysteine In Patients With Type 2 Diabetes And Dyslipidemia: A Randomized Controlled Clinical Trial

Effect Increase
Values Mean + SD. SBP: Apple cider vinegar: before 125.89 ± 10.88, after 124.65 ± 8.71. Control: before 131.70 ± 11.56, after 126.45 ± 25.16. DBP. Apple cider vinegar: before 79.47 ± 7.76, after 80.39 ± 10.15. Control: before 88.18 ± 15.48, after 85.43 ± 9.15.
Trial Design Randomized trial
Trial Length 2-4 Weeks
Number of Subjects 70
Sex Female
Body Types Obese, Overweight, Average
Notes for this study:
In a randomized, unblinded trial, 70 type 2 diabetes patients were assigned to either 20 ml of apple cider vinegar daily or a control group for 4 weeks. Apple cider vinegar was to be taken in 10 ml doses at lunch and dinner.

Food records didn't suggest a notable difference in energy intake between groups. The apple cider vinegar group saw a notable reduction in fasting glucose, while the control group's levels increased, the difference being statistically significant. Insulin was reduced similarly in both groups, and HOMA-IR declined more in the apple cider vinegar group, but the difference wasn't statistically significant. There were also significantly greater reductions in malondialdehyde and increases in 2,20-Diphenyl-1- picrylhydrazyl levels in the apple cider vinegar group, while the control group saw greater reductions in blood pressure, though started out with considerably higher blood pressure.

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