A large global analysis suggests that eating more legumes and soy-based foods could help protect against high blood pressure. Researchers found that people with the highest intake of beans, lentils, chickpeas, and similar legumes were 16% less likely to develop hypertension.
The benefits appeared even stronger for soy foods such as tofu and soybeans, with high consumers showing a 19% lower risk of elevated blood pressure. Scientists believe the fiber, plant protein, minerals, and heart-friendly compounds found in these foods may help improve blood vessel function and overall cardiovascular health.
The findings add to growing evidence that simple dietary changes can play a major role in preventing chronic diseases.
Read more at ScienceDaily
