Fruits and Veggies Can Lower Hypertension Risk!
Using multi-decade data concerning over 200,000 men and women, researchers have found an association between fruit and vegetable consumption and blood pressure. They observed that those who consumed four or more servings per day of fruits and vegetables had a 5-8% lower risk for developing hypertension. The researchers also observed a reduction in hypertension risk among participants who consumed four or more servings per week of broccoli, carrots, tofu, soybeans, raisins, or apples.
Hypertension, December 2015