Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study
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...
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| Veröffentlicht in: | Clinical nutrition (Edinburgh, Scotland) Scotland), 2020-10, Vol.39 (10), p.3042-3048 |
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| creator | Aljuraiban, Ghadeer S. Pertiwi, Kamalita Stamler, Jeremiah Chan, Queenie Geleijnse, Johanna M. Van Horn, Linda Daviglus, Martha L. Elliott, Paul Oude Griep, Linda M. |
| description | 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.
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 and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index.
No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m2 difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2).
Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of these associations. |
| doi_str_mv | 10.1016/j.clnu.2020.01.007 |
| format | Article |
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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 and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index.
No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m2 difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2).
Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of these associations.</description><identifier>ISSN: 0261-5614</identifier><identifier>ISSN: 1532-1983</identifier><identifier>EISSN: 1532-1983</identifier><identifier>DOI: 10.1016/j.clnu.2020.01.007</identifier><identifier>PMID: 32037285</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Adult ; Asia - epidemiology ; Blood Pressure ; BMI ; Body Mass Index ; Cooking ; Cross-Sectional Studies ; Feeding Behavior ; Female ; Humans ; Hypertension - diagnosis ; Hypertension - epidemiology ; Hypertension - physiopathology ; Male ; Middle Aged ; Nutrient quality ; Nutritive Value ; Obesity - diagnosis ; Obesity - epidemiology ; Obesity - physiopathology ; Plant Roots - adverse effects ; Potato ; Risk Assessment ; Risk Factors ; Sex Factors ; Solanum tuberosum - adverse effects ; United Kingdom - epidemiology ; United States - epidemiology</subject><ispartof>Clinical nutrition (Edinburgh, Scotland), 2020-10, Vol.39 (10), p.3042-3048</ispartof><rights>2020 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism</rights><rights>Copyright © 2020 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c455t-b706937b554ad99a5f19e20f39b10622ba773be9e131cd7ffb8c40155ec3bc483</citedby><cites>FETCH-LOGICAL-c455t-b706937b554ad99a5f19e20f39b10622ba773be9e131cd7ffb8c40155ec3bc483</cites><orcidid>0000-0001-7638-0589 ; 0000-0002-7511-5684 ; 0000-0001-9278-230X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.clnu.2020.01.007$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32037285$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Aljuraiban, Ghadeer S.</creatorcontrib><creatorcontrib>Pertiwi, Kamalita</creatorcontrib><creatorcontrib>Stamler, Jeremiah</creatorcontrib><creatorcontrib>Chan, Queenie</creatorcontrib><creatorcontrib>Geleijnse, Johanna M.</creatorcontrib><creatorcontrib>Van Horn, Linda</creatorcontrib><creatorcontrib>Daviglus, Martha L.</creatorcontrib><creatorcontrib>Elliott, Paul</creatorcontrib><creatorcontrib>Oude Griep, Linda M.</creatorcontrib><creatorcontrib>for the INTERMAP Research Group</creatorcontrib><creatorcontrib>INTERMAP Research Group</creatorcontrib><title>Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study</title><title>Clinical nutrition (Edinburgh, Scotland)</title><addtitle>Clin Nutr</addtitle><description>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.
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 and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index.
No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m2 difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2).
Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of these associations.</description><subject>Adult</subject><subject>Asia - epidemiology</subject><subject>Blood Pressure</subject><subject>BMI</subject><subject>Body Mass Index</subject><subject>Cooking</subject><subject>Cross-Sectional Studies</subject><subject>Feeding Behavior</subject><subject>Female</subject><subject>Humans</subject><subject>Hypertension - diagnosis</subject><subject>Hypertension - epidemiology</subject><subject>Hypertension - physiopathology</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Nutrient quality</subject><subject>Nutritive Value</subject><subject>Obesity - diagnosis</subject><subject>Obesity - epidemiology</subject><subject>Obesity - physiopathology</subject><subject>Plant Roots - adverse effects</subject><subject>Potato</subject><subject>Risk Assessment</subject><subject>Risk Factors</subject><subject>Sex Factors</subject><subject>Solanum tuberosum - adverse effects</subject><subject>United Kingdom - epidemiology</subject><subject>United States - epidemiology</subject><issn>0261-5614</issn><issn>1532-1983</issn><issn>1532-1983</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kUtv1DAURi0EokPhD7BAXrJogh9xHgghVVVpKxWo0LC2_LhhPEriqe205N_jYUoFG1a2dc_9rnUPQq8pKSmh9bttaYZpLhlhpCS0JKR5glZUcFbQruVP0YqwmhaiptURehHjlhAieNM-R0ecEd6wVqzQ_Y1PKnls_BTncZecn06wXvAuwE4FtX_jEdLGW6wmm69qwLezGlxaTvC9SxusB5-LmY9xDvCb0t4ueFQxYjdZ-PkerzeAr76sz799Pr3BMc12eYme9WqI8OrhPEbfP52vzy6L668XV2en14WphEiFbkjd8UYLUSnbdUr0tANGet5pSmrGtGoarqEDyqmxTd_r1lSECgGGa1O1_Bh9POTuZj2CNTCloAa5C25UYZFeOflvZXIb-cPfyZbRjlR1Dnj7EBD87QwxydFFA8OgJvBzlIwLTmibt55RdkBN8DEG6B_HUCL3xuRW7o3JvTFJqMzGctObvz_42PJHUQY-HADIa7pzEGQ0DiYD1gUwSVrv_pf_C3tUqYk</recordid><startdate>20201001</startdate><enddate>20201001</enddate><creator>Aljuraiban, Ghadeer S.</creator><creator>Pertiwi, Kamalita</creator><creator>Stamler, Jeremiah</creator><creator>Chan, Queenie</creator><creator>Geleijnse, Johanna M.</creator><creator>Van Horn, Linda</creator><creator>Daviglus, Martha L.</creator><creator>Elliott, Paul</creator><creator>Oude Griep, Linda M.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-7638-0589</orcidid><orcidid>https://orcid.org/0000-0002-7511-5684</orcidid><orcidid>https://orcid.org/0000-0001-9278-230X</orcidid></search><sort><creationdate>20201001</creationdate><title>Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study</title><author>Aljuraiban, Ghadeer S. ; 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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.
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 and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index.
No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m2 difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2).
Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of these associations.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>32037285</pmid><doi>10.1016/j.clnu.2020.01.007</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-7638-0589</orcidid><orcidid>https://orcid.org/0000-0002-7511-5684</orcidid><orcidid>https://orcid.org/0000-0001-9278-230X</orcidid><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0261-5614 |
| ispartof | Clinical nutrition (Edinburgh, Scotland), 2020-10, Vol.39 (10), p.3042-3048 |
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| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_8219046 |
| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Adult Asia - epidemiology Blood Pressure BMI Body Mass Index Cooking Cross-Sectional Studies Feeding Behavior Female Humans Hypertension - diagnosis Hypertension - epidemiology Hypertension - physiopathology Male Middle Aged Nutrient quality Nutritive Value Obesity - diagnosis Obesity - epidemiology Obesity - physiopathology Plant Roots - adverse effects Potato Risk Assessment Risk Factors Sex Factors Solanum tuberosum - adverse effects United Kingdom - epidemiology United States - epidemiology |
| title | Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study |
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