Beans really are good for the heart, according to a new study from the UK and Norway.
The researchers discovered that a higher intake of legumes – such as beans, peas and lentils – as well as soy foods – including tofu, edamame and miso – were linked to a lower risk of high blood pressure.
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Otherwise known as hypertension, high blood pressure affects an estimated 1.4 billion adults aged 30–79 worldwide, and if left untreated can lead to heart attack, heart failure and stroke.
But the new study suggests that simply eating 170g (6oz) of legumes or around 70g (2.5oz) soy per day could significantly lower your risk of developing this condition.
“These findings are important because elevated blood pressure is a major risk factor for several circulatory disorders,” senior author Dr Dagfinn Aune, research fellow at Imperial College London and associate professor at Oslo New University, told BBC Science Focus.
“Putting more emphasis on plant-based protein sources like legumes and soy in the diet is a low-cost and sustainable alternative that could reduce the burden of hypertension, and potentially the risk of hypertension-related diseases,” he added.
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The research team pooled data from 300,000 adults across 12 different studies, investigating the links between high blood pressure and eating either legumes or soy.
