A recent study published in BMJ Nutrition, Prevention & Health found that consuming soy and legumes can lower the risk of developing hypertension, also known as high blood pressure. The systematic review and meta-analysis of 12 prospective cohort studies showed a "probable causal relationship" between soy and legume intake and reduced hypertension risk. Researchers from Plant-Based Health Professionals UK, supported by Dr. Dagfinn Aune from Imperial College London, conducted the study, which included participants ranging from 1,152 to 88,475.

The recommended daily intake to reduce hypertension risk is 170g of legumes and 60-80g of soy-based foods. Hypertension affects approximately 1.4 billion people globally and is a leading risk factor for common non-communicable diseases such as heart disease, stroke, and kidney disease. The study's findings suggest that adding simple, affordable, and sustainable foods like beans, lentils, and tofu to one's diet could have a significant impact on reducing high blood pressure and the risk of chronic diseases.