A recent study conducted by scientists at the Brigham and Women’s Health Center in Boston, published in Nutrients, found no association between potato consumption—whether baked, boiled, or fried—and an increased risk of cardiovascular diseases, including heart attacks and strokes.
No Direct Link to Heart Disease
The study’s findings revealed that eating potatoes does not pose a significant health risk to the heart, even after accounting for demographic, dietary, and behavioral factors.
Impact of Fried Potatoes on Blood Pressure
However, researchers noted that individuals who consume fried potatoes more than once a week have a 10% higher risk of developing high blood pressure compared to those who do not eat them. This effect is attributed to the high fat and salt content in fried potatoes rather than the potatoes themselves. They emphasized that the excess calories and sodium in fried potatoes could worsen hypertension in affected individuals.
Study Methodology
The study analyzed health data from 67,146 individuals aged between one and 72 years to assess the risk of cardiovascular diseases. Researchers found that participants’ potato consumption ranged from once to nine times per week.
