Boiled, baked or mashed potatoes in high quantities increase risks of hypertension

Study carried out by US researchers and published online in the British Medical Journal has revealed that a weekly diet which includes at least four servings of the humble potato is linked to an increase in the risk of high blood pressure. They have found that adults who had a higher intake of boiled, baked or mashed spuds and fries had an increased risk of hypertension.
This has been reported in nzherald.co.nz dated 18 May 2016.

The study has suggested that by substituting one serving a day of boiled, baked, or mashed potatoes with one serving of a non-starchy vegetable could reduce risk of developing hypertension. Potatoes have a high glycaemic index as compared with other vegetables, and this can trigger a sharp rise in blood sugar levels which could explain the findings.


Image courtesy wikimediacommons.org

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