Evidence linking legume and soy intake with reduced hypertension risk strengthens

Greater consumption of legumes and soy foods is associated with a reduced risk of developing hypertension, according to a systematic review and dose–response meta-analysis that identified protective associations across prospective cohort studies. As hypertension remains the leading modifiable risk factor for the global disease burden and cardiovascular morbidity, identifying effective dietary prevention strategies is a […] The post Evidence linking legume and soy intake with reduced hypertension risk strengthens appeared first on Hospital Healthcare Europe .