Potato consumption can help reduce sodium retention and risk of high BP
Increased potassium intake has been linked to improvements in cardiovascular and other health outcomes. The researchers have found in a new study that individuals with higher cardiometabolic risk may benefit from adding more dietary potassium, namely potatoes, to a typical American diet.
The research revealed that potato consumption had the greatest benefit on reducing sodium retention that resulted in a greater systolic blood pressure reduction compared to the control diet. Further, despite commonly held misbeliefs about French fries and their role in heart-healthy lifestyles, the authors observed that a 330-calorie serving of baked French fries, when eaten as part of a typical American diet had no adverse effect on blood pressure or blood vessel function.
The researchers assessed increasing potassium intake through food or supplements as part of a controlled diet on BP, microcirculation ( endothelial function) and potassium and sodium retention in 30 pre-hypertensive-to-hypertensive men and women.
The study is the 1st controlled feeding trial looking specifically at dietary potassium as the primary nutrient of interest on effects on BP in vulnerable men and women.
The researchers assessed the effect of dietary potassium from potato sources ( baked and boiled (potato) or French fry) compared with a potassium supplement ( K gluconate) on BP and metabolism outcomes in per-hypertensive to hypertensive adults via a cross-over, highly controlled feeding trial.
Participants were randomly assigned to one of four 16-day dietary potassium interventions-
Control diet including 2300 mg potassium / day ( reflective of typical intake, considered to be ‘ low potassium’)
Control diet + 1000 mg of potassium from potatoes ( baked, boiled or pan-heated with no addition fat)
Control diet + 1000mg from baked French fries
Control diet + 1000 mg from a potassium-gluconate supplement.
Each diet was tailored to participants’ specific caloric needs while all other nutrients were kept constant. Blood pressure was measured across multiple visits of each phase, and participants also collected daily urine/ stool samples to assess potassium and sodium excretion and retention.
The strengths of the study include a highly controlled diet, cross-over design, and excellent compliance. However, the researchers note a few limitations as well, including the study’s relatively small sample size, poor retention in study participation and relatively short study duration.
All clinical studies are faced with limitations; however, despite those found in this study, the rigor of the study design is strong and unlikely any other studies that have investigated the effect of a whole food- and potassium- on high BP, the researcher notes. Through our carefully controlled balance study, we could determine the mechanism by which potatoes reduced BP. Overall, we concluded that boiled or baked potatoes can help reduce systolic BP and baked French fries have no adverse effects on BP and can be included as part of an overall healthy diet.