Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study.

ABSTRACT:

Background and aims

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.

Methods

Cross-sectional analyses were conducted among 2696 participants aged 40-59 y in the US and UK samples of the International Study of Macro- and Micro-Nutrients and Blood Pressure (INTERMAP). Nutrient quality of individual food items

SUBMITTER: Aljuraiban GS 

PROVIDER: S-EPMC8219046 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature