In a new study, it was found that potato consumption does not have a direct correlation to cardiovascular disease, as some studies have previously indicated.
World-wide, potatoes hold the title of being one of the most prevalently consumed non-cereal staple. Potatoes are tuberous crops with high compositions of starch, glycemic index and glycemic load. Glycemic index (GI) speaks to a scale that ranks carbohydrate-filled foods based on how much blood glucose levels are raised when juxtaposed with standard food. Other studies have alluded to high GI and glycemic load having an increased association with cardiovascular disease (CVD). Admittedly, potatoes are rich in potassium, which plays a part in the reduction of blood pressure.
In the study, ‘Potato consumption and risk of cardiovascular disease: 2 prospective cohort studies’, the overall objective was to investigate the relationship between potato intake and the risk of total and specific CVD occurrences, including mortality. The study involved two groups of Swedish adults in a high potato consuming population. The pool of participants consisted of 69,313 men and women free of diabetes and CVD, along with the necessary information on potato consumption from both the cohorts of Swedish Mammography and Swedish Men. Using the Swedish National Patient and Cause of Death Registers, fatal and non-fatal cases of CVD diagnosed over a 13-year period of follow-up were noted through analysis. Cox proportional hazards regression models were also used in analyses.
The results showed 10,147 major CVD occurrences such as heart failure and stroke and 4003 deaths owning to CVD. It was found that total potato consumption was not associated with CVD events or mortality. There were no major indications or trends between the intake of potatoes (boiled, fried or French fried) and risk of a CVD event.
Written By: Tarique Plummer, BSc Hons Biochemistry & Biotechnology