Emily A Hu1,2, Miguel A Martínez-González3,4,5, Jordi Salas-Salvadó4,6, Dolores Corella4,7, Emilio Ros4,8, Montse Fitó4,9, Antonio Garcia-Rodriguez10, Ramon Estruch4,11, Fernando Arós4,12, Miquel Fiol4,13, José Lapetra4,14, Lluís Serra-Majem4,15, Xavier Pintó16, Miguel Ruiz-Canela2,4, Cristina Razquin2,4, Mònica Bulló4,6, José V Sorlí4,7, Helmut Schröder17,9, Casey M Rebholz1, Estefania Toledo2,4. 1. Welch Center for Prevention, Epidemiology, and Clinical Research, Department of Epidemiology; Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD. 2. Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain. 3. Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain; mamartinez@unav.es. 4. CIBER Fisiopatología de la Obesidad y Nutrición and. 5. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA. 6. Human Nutrition Unit, Faculty of Medicine and Health Sciences, Pere Virgili Institute for Health Research, Rovira i Virgili University, Reus, Spain. 7. Department of Preventive Medicine, University of Valencia, Valencia, Spain. 8. Lipid Clinic, Endocrinology and Nutrition Service and. 9. Cardiovascular Risk and Nutrition (Regicor Study Group), Hospital del Mar Medical Research Institute, Barcelona, Spain. 10. Department of Preventive Medicine, University of Malaga, Malaga, Spain. 11. Department of Internal Medicine, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clinic, University of Barcelona, Barcelona, Spain. 12. Department of Cardiology, University Hospital Araba, Vitoria, Spain. 13. Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain. 14. Department of Family Medicine, Unit Research, Distrito Sanitario Atención Primaria Sevilla, Sevilla, Spain. 15. Research Institute of Biomedical and Health Sciences, Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain; and. 16. Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge, Hospitalet de Llobregat, Barcelona, Spain. 17. CIBER Epidemiology and Public Health, Instituto de Salud Carlos III, Madrid, Spain.
Abstract
Background: Potatoes have a high glycemic load but also antioxidants, vitamins, and minerals. It is unclear what mechanisms are involved in relation to their effect on blood pressure (BP) and hypertension. Objectives: This study aimed to assess the association between potato consumption, BP changes, and the risk of hypertension in 2 Spanish populations. Methods: Separate analyses were performed in PREDIMED (PREvención con DIeta MEDiterránea), a multicenter nutrition intervention trial of adults aged 55-80 y, and the SUN (Seguimiento Universidad de Navarra) project, a prospective cohort made up of university graduates and educated adults with ages (means ± SDs) of 42.7 ± 13.3 y for men and 35.1 ± 10.7 y for women. In PREDIMED, generalized estimating equations adjusted for lifestyle and dietary characteristics were used to assess changes in BP across quintiles of total potato consumption during a 4-y follow-up. Controlled BP values (systolic BP <140 mm Hg and diastolic BP <90 mm Hg) during follow-up were also assessed. For SUN, multivariate-adjusted HRs for incident hypertension during a mean 6.7-y follow-up were calculated. Results: In PREDIMED, the total potato intake was 81.9 ± 40.6 g/d. No overall differences in systolic or diastolic BP changes were detected based on consumption of potatoes. For total potatoes, the mean difference in change between quintile 5 (highest intake) and quintile 1 (lowest intake) in systolic BP after multivariate adjustment was -0.90 mm Hg (95% CI: -2.56, 0.76 mm Hg; P-trend = 0.1) and for diastolic BP was -0.02 mm Hg (95% CI: -0.93, 0.89 mm Hg; P-trend = 0.8). In SUN, the total potato consumption was 52.7 ± 33.6 g/d, and no significant association between potato consumption and hypertension incidence was observed in the fully adjusted HR for total potato consumption (quintile 5 compared with quintile 1: 0.98; 95% CI: 0.80, 1.19; P-trend = 0.8).Conclusions: Potato consumption is not associated with changes over 4 y in blood pressure among older adults in Spain or with the risk of hypertension among Spanish adults. This trial was registered at www.controlled-trials.com as ISRCTN35739639.
Background: Potatoes have a high glycemic load but also antioxidants, vitamins, and minerals. It is unclear what mechanisms are involved in relation to their effect on blood pressure (BP) and hypertension. Objectives: This study aimed to assess the association between potato consumption, BP changes, and the risk of hypertension in 2 Spanish populations. Methods: Separate analyses were performed in PREDIMED (PREvención con DIeta MEDiterránea), a multicenter nutrition intervention trial of adults aged 55-80 y, and the SUN (Seguimiento Universidad de Navarra) project, a prospective cohort made up of university graduates and educated adults with ages (means ± SDs) of 42.7 ± 13.3 y for men and 35.1 ± 10.7 y for women. In PREDIMED, generalized estimating equations adjusted for lifestyle and dietary characteristics were used to assess changes in BP across quintiles of total potato consumption during a 4-y follow-up. Controlled BP values (systolic BP <140 mm Hg and diastolic BP <90 mm Hg) during follow-up were also assessed. For SUN, multivariate-adjusted HRs for incident hypertension during a mean 6.7-y follow-up were calculated. Results: In PREDIMED, the total potato intake was 81.9 ± 40.6 g/d. No overall differences in systolic or diastolic BP changes were detected based on consumption of potatoes. For total potatoes, the mean difference in change between quintile 5 (highest intake) and quintile 1 (lowest intake) in systolic BP after multivariate adjustment was -0.90 mm Hg (95% CI: -2.56, 0.76 mm Hg; P-trend = 0.1) and for diastolic BP was -0.02 mm Hg (95% CI: -0.93, 0.89 mm Hg; P-trend = 0.8). In SUN, the total potato consumption was 52.7 ± 33.6 g/d, and no significant association between potato consumption and hypertension incidence was observed in the fully adjusted HR for total potato consumption (quintile 5 compared with quintile 1: 0.98; 95% CI: 0.80, 1.19; P-trend = 0.8).Conclusions: Potato consumption is not associated with changes over 4 y in blood pressure among older adults in Spain or with the risk of hypertension among Spanish adults. This trial was registered at www.controlled-trials.com as ISRCTN35739639.
Authors: Maryam Hashemian; Gwen Murphy; Arash Etemadi; Linda M Liao; Sanford M Dawsey; Reza Malekzadeh; Christian C Abnet Journal: PLoS One Date: 2019-05-07 Impact factor: 3.240
Authors: Hyunju Kim; Laura E Caulfield; Vanessa Garcia-Larsen; Lyn M Steffen; Josef Coresh; Casey M Rebholz Journal: J Am Heart Assoc Date: 2019-08-07 Impact factor: 5.501