Medical News
Legumes and Soy Foods Linked to Lower Hypertension Risk
A large analysis found regular legume and soy food consumption reduced hypertension risk by up to 30%. Benefits peaked at around 170g of legumes and 60–80g of s
A large analysis found regular legume and soy food consumption reduced hypertension risk by up to 30%. Benefits peaked at around 170g of legumes and 60–80g of s