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Effect of soy isoflavones on blood pressure: a meta-analysis of randomized controlled trials.

High dietary intake of soy isoflavones may help to  reduce the blood pressure of individuals with hypertension.

This study assessed the effect of increased dietary exposure to soy isoflavones on blood pressure. Researchers studied dietary and clinical data extracted from 11 randomized controlled trials.

The research team observed that habitual consumption of soy isoflavones decreased systolic and diastolic blood pressure in hypertensive subjects. According to this study, high intake of isoflavones from soy foods did not affect blood pressure in normotensive individuals. The authors of this study concluded that soy isoflavones can help to lower blood pressure in individuals suffering from hypertension.

Research Summary Information

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