Potato Consumption Not Linked to Heart Disease or Hypertension

In a recent article in Nutrients, researchers explored whether eating potatoes raises the risk of hypertension and heart disease.

They found that while consuming potatoes did not appear to be linked to the chances of developing either illness, consuming fried potatoes more than once a week could increase hypertension.

How are potatoes connected with heart diseases?

Potatoes are a common food worldwide, with their consumption steadily increasing. Despite their high glycemic index, their high concentration of water gives them low energy density.

Research on the relationship between potato consumption and the risks of hypertension and heart disease is limited and inconsistent, and few studies have examined the effects of different preparation methods (fried, mashed, boiled, and baked).

Previous findings are mixed, with some studies showing no link between total intake of potatoes and coronary heart disease, while others, like the Million Veteran Program study, found a higher risk associated with consuming five or more cups of boiled, baked, or mashed potatoes weekly.

About the study

This study^[1]aimed to address these gaps by examining the association between total consumption of potatoes and the probability of developing hypertension and heart disease across seven large American cohorts.

Researchers also looked at how different preparation methods, such as fried, baked, mashed, or boiled potatoes, are linked to these conditions.

Potato consumption (fried, mashed, boiled, and baked) was measured using validated food questionnaires that recorded portion sizes and intake frequency over the past year. Total intake was calculated in servings per week, and mashed, boiled, and baked potatoes were grouped.

Baseline data on age, sex, race, body mass index, lifestyle, and diet were collected. Cox regression was used to calculate hazard ratios, adjusting for demographic, lifestyle, and health factors like diabetes and hypertension. Results were meta-analyzed using statistical models.

What did they find?

The study analyzed data from 110,063 participants across seven cohorts for heart disease risk, with 67,146 participants included in hypertension analyses due to data limitations in two cohorts. Participants ranged in age from 25.1 to 72 years, with their average weekly potato consumption varying between 1.9 servings and 4.2 servings.

No significant association was found between total potato consumption and heart disease risk, even after adjusting for demographic, dietary, and lifestyle factors. Similarly, secondary analyses showed no link between the consumption of baked, boiled, fried, or mashed potatoes and heart disease risk.

Total potato consumption was not associated with hypertension risk. However, fried potato intake was linked to a higher risk of hypertension.

Participants consuming more than one serving of fried potatoes per week had a 10% higher risk of hypertension compared to those consuming none.

Conclusions

This meta-analysis of seven American cohorts found no significant link between potato consumption and the risk of hypertension and heart disease. Similarly, baked, boiled, and mashed potatoes were not associated with either condition. However, fried potato intake was linked to a modestly higher risk of hypertension but not heart disease.

The study's strengths include a large diverse sample and comprehensive adjustments for confounders, though an observational design, baseline-only dietary data, and lack of preparation-specific analyses limit the findings. However, results are specific to the United States and may not be generalizable to other regions.

Why should we be mindful?

An occasional burger as a treat might be fine but when the consumption of overall potatoes is increased, the hypertension risk is raised. It is important to watch our potato intake specially for kids as they may end up snacking a lot of it unknowingly.

References:

1. Djousse, Luc, Xia Zhou, Jaewon Lim, Eunjung Kim, Howard D. Sesso, I-Min Lee, Julie E. Buring, Robyn L. McClelland, John Michael Gaziano, Lyn M. Steffen, and et al. 2025. "Potato Consumption and Risk of Cardiovascular Disease in a Harmonized Analysis of Seven Prospective Cohorts" Nutrients 17, no. 3: 451. https://doi.org/10.3390/nu17030451

(Rehash/Dr. Chahna Desai/MSM)