世界中の研究を対象とした大規模な調査により、豆類や大豆食品の摂取量が多いほど、高血圧を発症するリスクが低いことが明らかになった。豆類を最も多く摂取しているグループでは高血圧の発症リスクが16％低く、大豆の摂取量が多いグループでは19％のリスク低下が確認された。
『BMJ Nutrition Prevention & Health』に掲載されたこの分析は、米国、欧州、アジアで行われた12件の長期観察研究のデータを統合したものである。研究チームは2025年6月までに発表された論文を検討し、明確な用量反応パターンを確認した。健康上のメリットは、豆類では1日約170グラムの摂取で最大となり約30％のリスク低減が見られたほか、大豆食品では1日60～80グラムの摂取で28～29％のリスク低減が確認された。
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A large French study of 112,395 adults has found that higher consumption of certain food preservative additives—especially non-antioxidant preservatives—was associated with increased incidence of hypertension and, for some exposures, cardiovascular disease. The findings were published online May 20, 2026, in the European Heart Journal.
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Researchers at the University of Exeter report that adults in their 60s and 70s who drank nitrate-rich beetroot juice twice a day for two weeks saw their blood pressure fall, an effect not observed in younger adults.
Adults with stage 1 hypertension who practiced baduanjin—an eight-movement Chinese mind-body routine—had modest but measurable reductions in systolic blood pressure over three months that were maintained at one year, with results comparable to brisk walking, according to a randomized trial published in the Journal of the American College of Cardiology.
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Adults age 65 and older who consume eggs regularly face a reduced chance of developing Alzheimer’s disease, according to new research from Loma Linda University Health. The study found that eating at least five eggs per week was associated with up to a 27 percent lower risk. Even modest intake showed measurable benefits.