Legume and soy consumption and the risk of hypertension: a systematic review and dose response meta-analysis of prospective studies
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Published version
Author(s)
Metoudi, Michael
Sadler, Isabelle
Kassam, Shireen
Aune, Dagfinn
Type
Journal Article
Abstract
Background: Several studies have suggested that high intakes of legumes and soy products are associated with a lower risk of hypertension, however, the results have been inconsistent. We conducted a systematic review and meta-analysis to clarify the association between legumes and soy consumption and the risk of hypertension.
Methods: PubMed and Embase databases were searched up to June 14th, 2025. Random effects models were used to calculate summary relative risks (RRs) and 95% confidence intervals (CIs) for the association between legume or soy consumption and hypertension risk. Heterogeneity was evaluated using I². The likelihood of causality was evaluated using World Cancer Research Fund criteria.
Results: Eleven studies (314,018 participants, 88,424 cases) were included in the meta-analysis. The summary RR for high vs. low intake of legumes was 0.84 (0.77-0.93, I2=65%, pheterogeneity=0.003, n=10) and for soy was 0.82 (0.69-0.99, I2=82%, pheterogeneity<0.0001, n=6). In the linear dose-response analyses, the summary RR (95% CI) per 100 grams/day was 0.88 (0.80-0.97, I2=69%, pheterogeneity=0.001, n=10) for legumes and 0.76 (0.60-0.96, I2=89%, pheterogeneity<0.0001, n=6) for soy. The test for nonlinearity was not significant for legumes
(pnonlinearity=0.13), suggesting a linear reduction in risk up to ~170 g/day, while for soy there was indication of nonlinearity (pnonlinearity=0.01), and most of the reduction in risk was observed up to an intake around 60-80 grams/day. Although there was indication of publication bias with Egger's test (p=0.04) for legumes, this was explained by two outlying studies. Using WCRF
criteria, the likelihood of causality was considered probable for both legumes and soy in relation to hypertension risk.
Conclusion: In this meta-analysis of eleven prospective cohort studies, legume and soy intakes were associated with lower risk of hypertension. These findings support dietary recommendations to increase the intake of legumes in the general population.
Methods: PubMed and Embase databases were searched up to June 14th, 2025. Random effects models were used to calculate summary relative risks (RRs) and 95% confidence intervals (CIs) for the association between legume or soy consumption and hypertension risk. Heterogeneity was evaluated using I². The likelihood of causality was evaluated using World Cancer Research Fund criteria.
Results: Eleven studies (314,018 participants, 88,424 cases) were included in the meta-analysis. The summary RR for high vs. low intake of legumes was 0.84 (0.77-0.93, I2=65%, pheterogeneity=0.003, n=10) and for soy was 0.82 (0.69-0.99, I2=82%, pheterogeneity<0.0001, n=6). In the linear dose-response analyses, the summary RR (95% CI) per 100 grams/day was 0.88 (0.80-0.97, I2=69%, pheterogeneity=0.001, n=10) for legumes and 0.76 (0.60-0.96, I2=89%, pheterogeneity<0.0001, n=6) for soy. The test for nonlinearity was not significant for legumes
(pnonlinearity=0.13), suggesting a linear reduction in risk up to ~170 g/day, while for soy there was indication of nonlinearity (pnonlinearity=0.01), and most of the reduction in risk was observed up to an intake around 60-80 grams/day. Although there was indication of publication bias with Egger's test (p=0.04) for legumes, this was explained by two outlying studies. Using WCRF
criteria, the likelihood of causality was considered probable for both legumes and soy in relation to hypertension risk.
Conclusion: In this meta-analysis of eleven prospective cohort studies, legume and soy intakes were associated with lower risk of hypertension. These findings support dietary recommendations to increase the intake of legumes in the general population.
Date Issued
2026-06-30
Date Acceptance
2026-02-18
Citation
BMJ Nutrition, Prevention & Health, 2026, 9 (1)
ISSN
2516-5542
Publisher
BMJ Publishing Group
Journal / Book Title
BMJ Nutrition, Prevention & Health
Volume
9
Issue
1
Copyright Statement
© Author(s) (or their employer(s)) 2026. Re-use permitted under CC BY-NC. No commercial re-use. See rights and permissions. Published by BMJ Group.
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Publication Status
Published
Date Publish Online
2026-05-07