Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study
Publication: Clinical Nutrition
Ghadeer S. Aljuraiban,Kamalita Pertiwi, Jeremiah Stamler, Queenie Chan, Johanna M. Geleijnse, Linda Van Horn, Martha L. Daviglus, Paul Elliott, Linda M. Oude Griep
22 January 2020
Summary
Previous studies have reported associations between higher potato intake and higher blood pressure (BP) and/or risk of hypertension and obesity. These studies rarely considered preparation methods of potatoes, overall dietary pattern or the nutrient quality of the meals. These factors may affect the association of potato intake with BP and body mass index (BMI). This study investigated potato consumption by amount, type of processing, overall dietary pattern, and nutrient quality of the meals in relation to BP and BMI.
