The meta-analysis published 12 prospective cohort studies, individuals with the highest intake of legumes and soy had a 16% and 19% lower risk of developing hypertension compared with those with the lowest intake.

What you put on your plate every day may play a bigger role in controlling blood pressure than you realise. Research published in the journal BMJ Nutrition Prevention and Health, suggests that plant-based protein sources such as soy, lentils, and beans could help lower the risk of developing high blood pressure.

These foods are rich in fibre, potassium, antioxidants, and plant compounds that support heart health and blood vessel function. Experts say replacing some processed or high-fat animal-based foods with legumes and soy products may offer long-term cardiovascular benefits.

The findings add to increasing evidence that simple dietary changes can make a meaningful difference in preventing chronic diseases.The meta-analysis published 12 prospective cohort studies, people with the highest intake of legumes and soy had a 16% and 19% lower risk of developing hypertension compared with those with the lowest intake.

Researchers found that people who regularly consume plant-based protein foods, particularly soy products, lentils, and beans, showed a lower risk of developing high blood pressure. Legumes such as lentils and beans are packed with nutrients that support cardiovascular health.

The meta-analysis demonstrates that higher intake of legumes and soy foods is associated with a reduced overall incidence of hypertension and provides new evidence of a dose-dependent relationship, with benefits observed up to 170 g of legumes and 60-80 g of soy foods per day.

Notably, this is the first meta-analysis to specifically evaluate the association between soy food consumption and hypertension risk.

Source:Ndtv