High Consumption Of Potato Increases Risk Of High Blood Pressure – Study

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 health professional.

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 studies.’

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.