Heart disease is a leading cause of mortality in the United States, with hypertension affecting a large portion of the population. Potatoes are a common food worldwide, with their consumption steadily increasing. Despite their high glycemic index, their high concentration of water gives them low energy density.
Research on the relationship between potato consumption and the risks of hypertension and heart disease is limited and inconsistent, and few studies have examined the effects of different preparation methods (fried, mashed, boiled, and baked).
Previous findings are mixed, with some studies showing no link between total intake of potatoes and coronary heart disease, while others, like the Million Veteran Program study, found a higher risk associated with consuming five or more cups of boiled, baked, or mashed potatoes weekly.
The study aimed to address these gaps by examining the association between total consumption of potatoes and the probability of developing hypertension and heart disease across seven large American cohorts.
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The study analyzed data from 110,063 participants across seven cohorts for heart disease risk, with 67,146 participants included in hypertension analyses due to data limitations in two cohorts. Participants ranged in age from 25.1 to 72 years, with their average weekly potato consumption varying between 1.9 servings and 4.2 servings.
No significant association was found between total potato consumption and heart disease risk, even after adjusting for demographic, dietary, and lifestyle factors. Similarly, secondary analyses showed no link between the consumption of baked, boiled, fried, or mashed potatoes and heart disease risk.
Total potato consumption was not associated with hypertension risk. However, fried potato intake was linked to a higher risk of hypertension.
