July 1, 2026
170 g a day of peas, lentils, chickpeas and beans are linked to a significant reduction in the chances of developing hypertension, a major risk factor for cardiovascular disease—the world's leading cause of premature death, according to the WHO. With more than 1.4 billion people affected worldwide, the findings might support future dietary guidelines and public health policies encouraging higher pulse consumption.
Beyond their role in sustainable agriculture, pulses continue to build their reputation as heart-healthy foods, with new research linking higher consumption to a significantly lower risk of hypertension.
A recent systematic review and meta-analysis published in BMJ Nutrition, Prevention & Health in June 2026 adds fresh evidence to the growing list of health benefits associated with pulses.
Researchers analyzed data from 12 prospective cohort studies involving more than 300,000 participants and found that people who consumed more pulses—including peas, lentils, chickpeas and beans—were significantly less likely to develop hypertension, which the World Health Organization (WHO) identifies as one of the leading modifiable risk factors for cardiovascular disease and stroke.
Compared with people eating the least pulses, those with the highest intake had a 16% lower risk of developing high blood pressure. Soy foods performed similarly, with a 19% lower risk.
The researchers also examined how intake levels affected risk. They found a steady reduction in hypertension risk with increasing pulse consumption, reaching about 30% lower risk at around 170 grams per day. One hundred grams of cooked pulses is roughly equivalent to one cup or five to six tablespoons of beans, peas, lentils or chickpeas.
READ THE FULL ARTICLEResearchers suggest pulses may help support healthy blood pressure thanks to their naturally high levels of potassium, magnesium and dietary fibre, which are associated with improved cardiovascular health.
Pulses / hypertension / high blood pressure / cardiovascular disease / heart health / plant-based diet / nutrition research
Disclaimer: The opinions or views expressed in this publication are those of the authors or quoted persons. They do not purport to reflect the opinions or views of the Global Pulse Confederation or its members.
