Dietary studies link peppermint oil and legumes to lower blood pressure

New research highlights dietary and supplemental methods for managing hypertension. A clinical trial published in PLOS One involving 40 volunteers in the UK found that a daily dose of peppermint oil resulted in an average systolic blood pressure reduction of 8.48 mmHg over 20 days compared to a placebo group.

Separately, a review of 12 prospective cohort studies published in BMJ Journals suggests that consuming specific 'superfoods' can significantly lower the risk of high blood pressure. The study found that individuals consuming the highest amounts of legumes had a 16 percent lower risk, while those consuming the most soy had a 19 percent lower risk of developing hypertension. Experts noted that consuming approximately 5oz of legumes or 2.8oz of soy daily could reduce hypertension risk by nearly one third, likely due to high levels of potassium, magnesium, fiber, and isoflavones.