Eating more beans and soy could slash high blood pressure risk by nearly 30%
A recent analysis suggests that increasing the consumption of beans and soy foods can significantly reduce the risk of high blood pressure. The study found that those with the highest intake of legumes had a 16% lower risk of developing hypertension, while those consuming the most soy foods experienced a 19% reduction. These findings highlight the potential health benefits of incorporating more legumes and soy into diets.
- ▪Eating more legumes and soy foods may help lower the risk of developing high blood pressure.
- ▪People with the highest legume intake were 16% less likely to develop hypertension compared to those with the lowest intake.
- ▪The strongest benefits were observed with around 170 grams of legumes and 60 to 80 grams of soy foods daily.
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Science News from research organizations Eating more beans and soy could slash high blood pressure risk by nearly 30% Beans and soy foods may be an unexpectedly powerful recipe for lowering high blood pressure risk. Date: May 26, 2026 Source: BMJ Group Summary: Eating more beans, lentils, chickpeas, tofu, and other soy foods could be a surprisingly powerful way to fight high blood pressure. A major analysis of studies from around the world found that people with the highest intake of legumes were 16% less likely to develop hypertension, while those eating the most soy foods had a 19% lower risk. Share: Facebook Twitter Pinterest LinkedIN Email FULL STORY A major new analysis suggests that regularly eating legumes and soy foods could significantly lower the risk of high blood pressure.
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