Increased boiled potato consumption may reduce risk of cardiovascular mortality, States study

The study analyzed data from a total of 77,297 participants with a mean baseline age of 41.1 years. Over a median follow-up period of 33.5 years, there were close to 27,848 recorded deaths, including 9,072 due to CVD. The results revealed that the participants who consumed fourteen or more potatoes per week had a significantly reduced risk of all-cause death when compared to the participants who ate six or fewer potatoes weekly. Also, the hazard ratio for all-cause mortality in the highest consumption group was 0.88 (95% CI 0.84, 0.93) that indicated a 12% reduction in risk.

The increased potato consumption was associated with a modestly lower risk of death from CVD, IHD and AMI. Each additional 100 grams of potatoes consumed daily correlated with a 4% reduction in the risk of death from all causes (HR=0.96; 95% CI 0.94, 0.98), as well as from CVD (HR=0.96; 95% CI 0.93, 0.99), IHD (HR=0.96; 95% CI 0.91, 1.00) and AMI (HR=0.96; 95% CI 0.91, 1.01). Overall, this extensive study illuminates the potential health benefits of potatoes in diets dominated by boiled potatoes. The findings suggest that higher potato consumption is associated with a modest reduction in the risk of death from all causes and cardiovascular conditions.

Reference:

Arnesen, E. K., Laake, I., Carlsen, M. H., Veierød, M. B., & Retterstøl, K. (2024). Potato consumption and all-cause and cardiovascular disease mortality – a long-term follow-up of a Norwegian cohort. In The Journal of Nutrition. Elsevier BV. https://doi.org/10.1016/j.tjnut.2024.05.011