Multiple outlets report findings that diets higher in legumes and soy are associated with a reduced risk of developing high blood pressure. The research points to specific intake levels, suggesting that eating about 170 grams per day of legumes such as beans, lentils, and chickpeas, along with roughly 60 to 80 grams per day of soy foods such as tofu and edamame, corresponds to the greatest reduction in hypertension risk. The outlets state that the risk could be lowered by up to about one third, based on the study’s analysis.
The reports describe the results as an association between food intake patterns and blood-pressure outcomes, rather than proof that these diets directly prevent hypertension in every case. They also emphasize the role of legumes and soy as dietary components that may support cardiovascular health. Overall, the coverage aligns on the proposed target amounts of legumes and soy and on the magnitude of the reported reduction in risk.
