Potato intake and incidence of hypertension: results from three prospective US cohort studies

Abstract

Objective To determine whether higher intake of baked or boiled potatoes, French fries, or potato chips is associated with incidence of hypertension.Design Prospective longitudinal cohort studies.Setting Healthcare providers in the United States.Participants 62 175 women in Nurses’ Health Study, 88 475 women in Nurses’ Health Study II, and 36 803 men in Health Professionals Follow-up Study who were non-hypertensive at baseline.Main outcome measure Incident cases of hypertension (self reported diagnosis by healthcare provider).Results Compared with consumption of less than one serving a month, the random effects pooled hazard ratios for four or more servings a week were 1.11 (95% confidence interval 0.96 to 1.28; P for trend=0.05) for baked, boiled, or mashed potatoes, 1.17 (1.07 to 1.27; P for trend=0.001) for French fries, and 0.97 (0.87 to 1.08; P for trend=0.98) for potato chips. In substitution analyses, replacing one serving a day of baked, boiled, or mashed potatoes with one serving a day of non-starchy vegetables was associated with decreased risk of hypertension (hazard ratio 0.93, 0.89 to 0.96).Conclusion Higher intake of baked, boiled, or mashed potatoes and French fries was independently and prospectively associated with an increased risk of developing hypertension in three large cohorts of adult men and women.

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

“…By applying substitution models it was shown that substituting one serving a day of baked/boiled/mashed potato for non-starchy vegetables was associated with a 7% reduced risk of hypertension in three US studies [10]. Moreover, substituting three servings weekly of baked/boiled/mashed potato, or French fries for whole grains was associated with a 5 or 17% reduced risk of T2D [51].…”

“…Six prospective cohort studies were included for all-cause mortality [29][30][31][32][33][34], seven prospective cohort studies (five reports) for CHD [14,[35][36][37][38], six prospective cohort studies (four reports) for stroke [14,37,39,40], two prospective cohort studies (one report) for heart failure [14], eight prospective cohort studies (seven reports) for CRC [41][42][43][44][45][46][47], eight prospective studies (seven prospective cohort studies, one RCT analysed as prospective cohort study) (six reports) for T2D [48][49][50][51][52][53], and four studies (two reports) for hypertension [10,54] (ESM Table 1). …”

“…In prospective observational studies, potato consumption was positively associated with the risk of T2D, hypertension or CRC [8][9][10]. This is generally attributed to the high content of starch, consecutively leading to a high glycaemic index (GI) [11].…”

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study

“…White potatoes have been a staple food among many traditional diets of the Western world 24 (1). In recent years, the overall consumption of potatoes has declined in the USA, but 25 processed potato intake (e.g.…”

“…However, consuming fried 186 potatoes more than twice a week was consistently associated with an increased mortality risk 187 in this population of older adults. chronic diseases, such as obesity (22,23), hypertension (24) and diabetes (6), which are also 218 powerful risk factors for CVD. One epidemiological study conducted in Sweden found no 219 association between fried potatoes intake and CVD mortality (8).…”