Potato preparation method linked to blood pressure and weight

A study published in the journal Clinical Nutrition suggests that the preparation method of potatoes may be more significant for blood pressure and body weight than the consumption of the vegetable itself.

Led by researcher Ghadeer S. Aljuraiban, the study analyzed data from nearly 2,700 adults aged 40 to 59 in the United States and the United Kingdom via the INTERMAP international research project. The findings indicated no clear link between the consumption of boiled, mashed, or baked potatoes and increased blood pressure or body weight.

However, the research noted different patterns regarding fried potatoes. Among women in the United States, higher intake of fried potatoes was associated with certain health markers. The researchers emphasized that potatoes provide essential nutrients like potassium, vitamin C, and fiber, particularly when the skin is consumed, which can help manage sodium and support blood vessel function.