Five of the studies came from the US, and the rest came from China, Iran, South Korea, Japan, France and the UK, with cohorts ranging from 1,000 to 90,000 people.
In the new research, the scientists grouped participants according to how much legumes or soy they ate and then measured the risk of high blood pressure in each group.
They found that eating more soy and legumes was linked to a lower risk of hypertension, with the optimal level being 170g of legumes and 60–80g soy per day. Adults who ate this amount were around 30 per cent less likely to develop high blood pressure compared to those not eating any legumes or soy at all.
And, compared to the low intake groups, people with the highest intake of legumes were 16 per cent less likely to develop hypertension, and for soy, 19 per cent.
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“We hope that people will be inspired to try to incorporate more legumes and soy in their own diets,” said Aune.
This study was based on observational data, so the scientists’ findings don’t prove that eating more legumes and soy will reduce your risk of high blood pressure. However, the link was so strong that the study authors said a causal relationship was likely.
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