A meta-analysis published May 7, 2026, in BMJ Nutrition Prevention & Health found that higher legume intake is associated with a reduced risk of developing hypertension.
The analysis pooled data from 12 long-term prospective studies involving up to 88,475 participants in the United States, Europe, and Asia, according to the report. Researchers reported that people with the highest daily legume consumption had a lower risk of hypertension compared to those with the lowest intake. Among those consuming the most soy foods, including tofu, edamame, and tempeh, the risk reduction was greater, the study stated.
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