Imperial College London
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DrQueenieChan

Faculty of Medicine, School of Public Health

Honorary Senior Research Fellow
 
 
 
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Contact

 

+44 (0)20 7594 3311q.chan

 
 
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Location

 

151Norfolk PlaceSt Mary's Campus

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Summary

 

Publications

Citation

BibTex format

@article{Aljuraiban:2020:10.1016/j.clnu.2020.01.007,
author = {Aljuraiban, GS and Pertiwi, K and Stamler, J and Chan, Q and Geleijnse, JM and Van, Horn L and Daviglus, ML and Elliott, P and Oude, Griep LM and INTERMAP, Research Group},
doi = {10.1016/j.clnu.2020.01.007},
journal = {Clinical Nutrition},
pages = {3042--3048},
title = {Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study},
url = {http://dx.doi.org/10.1016/j.clnu.2020.01.007},
volume = {39},
year = {2020}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - BACKGROUND AND AIMS: Previous studies have reported associations between higher potato intake and higher blood pressure (BP) and/or risk of hypertension and obesity. These studies rarely considered preparation methods of potatoes, overall dietary pattern or the nutrient quality of the meals. These factors may affect the association of potato intake with BP and body mass index (BMI). This study investigated potato consumption by amount, type of processing, overall dietary pattern, and nutrient quality of the meals in relation to BP and BMI. METHODS: Cross-sectional analyses were conducted among 2696 participants aged 40-59 y in the US and UK samples of the International Study of Macro- and Micro-Nutrients and Blood Pressure (INTERMAP). Nutrient quality of individual food items and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index. RESULTS: No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m2 difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2). CONCLUSIONS: Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of
AU  - Aljuraiban,GS
AU  - Pertiwi,K
AU  - Stamler,J
AU  - Chan,Q
AU  - Geleijnse,JM
AU  - Van,Horn L
AU  - Daviglus,ML
AU  - Elliott,P
AU  - Oude,Griep LM
AU  - INTERMAP,Research Group
DO  - 10.1016/j.clnu.2020.01.007
EP  - 3048
PY  - 2020///
SN  - 0261-5614
SP  - 3042
TI  - Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study
T2  - Clinical Nutrition
UR  - http://dx.doi.org/10.1016/j.clnu.2020.01.007
UR  - https://www.ncbi.nlm.nih.gov/pubmed/32037285
UR  - http://hdl.handle.net/10044/1/77233
VL  - 39
ER  -
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