Scientists has said that high consumption of potatoes (whether fried, boiled, baked, or mashed) is associated with an increased risk of high blood pressure.
The research which was published in the British Medical Journal
suggested that replacing one daily serving of potatoes with other,
non-starchy vegetables could reduce the risk of developing hypertension.
The researchers, from Harvard Medical School in the US, followed over
187,000 men and women from three large US studies for more than 20
years. They measured dietary intake, including frequency of potato
consumption, with a questionnaire. Blood pressure was measured by a
After taking into account other risk factors for hypertension, the
researchers found that four or more servings a week of potatoes was
associated with an increased risk, compared with less than one serving a
month. However, consumption of crisps was not found to increase risk.
The researchers wrote: ‘These findings have potentially imparted
public health ramifications, as they do not support a potential benefit
from the inclusion of potatoes as vegetables in government food programs
but instead support a harmful effect that is consistent with adverse
effects of high carbohydrate intakes seen in controlled feeding
The authors point out that, as potatoes have a high glycaemic index,
they can trigger a sharp rise in blood sugar levels, which could partly
explain their findings.
Monday, 28 November 2016
High Consumption Of Potato Increases Risk Of High Blood Pressure – Study
Mrs. Chioma Adanma Umeha is a journalist of over two decades experience. At the moment, she is the Health Editor of Newswatch Times, Lagos, Nigeria. A graduate of Mass Communications from Anambra State University, Enugu, she also holds a Masters Degree in International Relations and Strategic Studies from the Lagos State University, Ojo, Lagos.
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