Potato nutrients may help reduce risk of hypertension
A new study published in Nutrients investigated the effect of increased dietary potassium from a whole food source - baked/boiled potatoes and baked French fries - or a potassium supplement on blood pressure and other cardiovascular disease risk factors compared to a 'typical American' control diet among 30 pre-hypertensive to hypertensive men and women.
Results showed that including baked/boiled potato consumption as part of a typical American diet had the greatest benefit on reducing sodium retention, even more than the supplement, and resulted in a greater systolic blood pressure reduction compared to the control diet.
Further, despite commonly held misbeliefs about French fries and their role in heart-healthy lifestyles, the authors observed that a 330-calorie serving of baked French fries, when eaten as part of a typical American diet, had no adverse effect on blood pressure or blood vessel function.
Evidence on the effect of increased dietary potassium on blood pressure from clinical trials is extremely limited, and this is one of the first known controlled feeding interventions investigating dietary potassium as the primary variable of interest, EurekAlert reported.