An international research review published in BMJ Nutrition Prevention & Health examined the relationship between diet and the risk of hypertension.
The analysis was based on 12 observational studies from the United States, Europe, and Asia involving up to 88,475 participants.
Researchers evaluated the intake of legumes such as lentils, chickpeas, beans, and peas, as well as various soy-based products.
According to the analysis, there were significant differences between people with high and low consumption of these foods.
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International dietary habits
The study found that average legume consumption in Europe and the United Kingdom remains far below official dietary recommendations.
Researchers noted that many people consume only between 8 and 15 grams per day.
At the same time, the analysis highlighted that nutrients such as potassium, magnesium, and dietary fiber may influence blood vessel function.
The researchers also suggested that the fermentation of soluble fiber may contribute to a more relaxed vascular structure.
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People with the highest intake of legumes had a 16 percent lower risk of high blood pressure, while high soy consumption was associated with a 19 percent reduction in risk compared with those with the lowest intake.
According to SciTechDaily, Professor Sumantra Ray of the NNEdPro Global Institute for Food, Nutrition and Health said the findings strengthen the evidence supporting plant-based dietary patterns in the prevention of cardiovascular disease.
Limitations of the study
However, the researchers emphasized that there are uncertainties in the data.
The studies differed in areas such as preparation methods, definitions of high blood pressure, and the participants’ overall dietary habits.
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In addition, the researchers called for larger studies to establish causal relationships more precisely.
Sources: SciTechDaily and BMJ Nutrition Prevention & Health.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.