Potatoes that we eat often may not be a healthy option for certain kind of people. Potatoes are staple diet for Americans and are eaten in many forms such as boiled, baked, mashed or fried. A new study claimed that potatoes in our diet could be a risk factor for high blood pressure. The study found that four or more servings of potatoes a week could lead to an increased risk for high blood pressure. The study found that four or more servings of baked, boiled or mashed potatoes may raise risk of high blood pressure by 11%, while similar servings of fried potatoes increase the risk by 17%. This result was made in comparison to eating less than one serving a month. But the Harvard researchers reported that potato chips didn’t seem to increase the risk of high blood pressure. A dietician who was not part of the study believed that potatoes might not be the risk factor; instead he blamed add-ons such as sour cream and bacon bits that are taken along potatoes. Lead researcher Dr. Lea Borgi, of the renal division at Brigham and Women’s Hospital in Boston with her colleagues, studied over 187,000 men and women who took part in three large U.S. studies for more than 20 years. The participants during these studies filled questionnaires on their diet. It was reported that no one of them had high blood pressure at the start of the study. “Our findings have potentially important public health ramifications, as they don’t support the health benefits of including potatoes in government food programs”, said Borgi, who also made it clear that his findings didn’t prove potatoes cause high blood pressure, but that they are associated with an increased risk. According to a report in The Guardian by Denis Campbell, “We found independent prospective associations of higher intake of baked, boiled or mashed potatoes and french fries with an increased risk of hypertension,” said the researchers, who are based in Boston in the US. Women are particularly at risk, they said, although the study found that both sexes were affected. “These findings have potentially important public health ramifications, as they do not support a potential benefit from the inclusion of potatoes as vegetables in government food programmes, but instead support a harmful effect that is consistent with adverse effects of high carbohydrate intakes seen in controlled feeding studies,” say the authors, who work at Brigham and Women’s hospital and Harvard University. “The Eatwell guide shows that we should base our diet on starchy foods such as potatoes, which are best eaten with the skins on to increase fibre consumption,” said Dr Louis Levy, its head of nutrition science. “How you cook and what you eat with your potatoes can increase the salt, fat and sugar in your diet. So keeping an eye on these, as well as stopping smoking and being more active, will help reduce the risk of developing high blood pressure.” A report published in the Telegraph News said, “Eating several helpings of potatoes or chips a week increases the risk of high blood pressure, new research suggests. Scientists in America found that four helpings of the starchy vegetable a week increased the risk of blood pressure, also known as hypertension, by as much as 11%. The study did not ask participants to differentiate between baked, boiled or mashed potatoes, but the team from Harvard Medical School and Brigham and Women’s hospital said it was possible there was a higher risk associated with specific methods of cooking potatoes.” “I think the important aspect of this work is that it needs to start a discussion about what place potatoes have in a healthy diet,” she said. In January a separate study found women who enjoy potatoes may be at increased risk of diabetes in pregnancy. The research said that those who eat two to four servings of potatoes a week may be around 27% more at risk, even when taking into account their weight. “Until recently, federal school lunch programs restricted white potatoes to one cup a week and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) excluded white potatoes. The restriction on starchy vegetables in school lunches was lifted in 2012 and white potatoes were included in WIC vouchers in 2015,” according to a news report published by HealthLine. While further study is needed to confirm the findings, Borgi says there were several possible ways potatoes could increase a person’s blood pressure, including a high glycemic load and the potential to contribute to weight gain. The increased risk could also be explained by the fact potatoes are often consumed with high amounts of salt and fats, like butter or sour cream. Overall, it’s too early to recommend a diet low in potatoes, or especially one high in potato chips, Borgi said. After being arrested and booked on a DUII charge late Saturday night, former U.S. Women’s… Sexual harassment is less common as compared to two decades back for women in the US medical… Parents of students at a public high school in New Hampshire are grumbling that they were left… It is not allowed to reproduce, copy or translate a part or parts of the content on Maine News Online website. All violators will be found and prosecuted.
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