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Eating more beans and soy could slash high blood pressure risk by nearly 30%
Key takeaways
- Eating more legumes and soy foods may help lower the risk of developing high blood pressure, according to a large new analysis published in the open access journal BMJ Nutrition Prevention & Health.
- Researchers found that people who regularly consumed foods such as beans, lentils, chickpeas, tofu, edamame, and soy milk were less likely to develop hypertension.
- Legumes include foods like peas, lentils, chickpeas, and beans.
Why this matters: new research or scientific developments with potential real-world impact.
Eating more legumes and soy foods may help lower the risk of developing high blood pressure, according to a large new analysis published in the open access journal BMJ Nutrition Prevention & Health.
Researchers found that people who regularly consumed foods such as beans, lentils, chickpeas, tofu, edamame, and soy milk were less likely to develop hypertension. The strongest benefits appeared at around 170 grams of legumes per day and 60 to 80 grams of soy foods daily.
Legumes include foods like peas, lentils, chickpeas, and beans. Soy foods include tofu, soy milk, edamame, tempeh, and miso.
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