Table 6.
Summary of cohort studies investigating associations between potato consumption and cardiovascular disease.
| Reference | Study Type; Follow-Up/Duration | n (%F); BMI; Age (years); Criteria | Exposure; Assessment Method | Results | Cooking Methods | Comments |
|---|---|---|---|---|---|---|
| Joshipura et al., 1999 [95] | Two cohorts (NHS: eight years; HPFS: 14 years) |
114,276 (66%); mean BMI 24.3–25.45 kg/m2; M: 40–75 years F: 34–59 years; CVD-, cancer- and T2DM-free at baseline |
Habitual diet FFQ (61/131 items) |
No association between potato consumption and ischemic stroke risk | Not Specified | Data from the Nurses’ Health Study I and II [61] and the Health Professionals Follow-up Study [62] |
| Larsson et al., 2016 [94] | Two cohorts (13 years) | 69,313 (47.3%); M: 45–79 years F: 49–83 years; CVD-, cancer- and T2DM-free at baseline |
Habitual diet FFQ (96 items) |
Neither total potato consumption nor any individual cooking method was associated with risk of major CVD events (myocardial infarction, heart failure, stroke) or mortality from CVD | Total potatoes; Boiled potatoes; Fried potatoes; French fries |
Data from the Cohort of Swedish Men and the Swedish Mammography Cohort Median total potato consumption 4.5–5.5 times/week, mainly from boiled potatoes (3.5 times/week) |
| Borgi et al., 2016 [97] | Three cohorts (max 24–34 years) Health questionnaires every two years |
187,453 (80.4%) Non-hypertensive at baseline BMI 20.9–31.8 kg/m2 F: 25–55 years M: 40–75 years |
Habitual diet FFQ (61/131 items) |
≥1 serving/day of potato (all types) associated with increased risk of hypertension, compared to <1 serving/month ≥4 servings/week of boiled, baked or mashed potatoes associated with increased risk of hypertension in women but not men, compared to <1 serving/month ≥4 servings/week French fries associated with increased risk of hypertension, compared to <1 serving/month |
Total potato intake; Boiled, baked or mashed; French fries; Potato chips |
Data from the Nurses’ Health Study I and II [61] and the Health Professionals Follow-up Study [62] |
| Hu et al., 2017 [98] | 2 cohorts 4 and 6–7 years follow-ups) |
PREDIMED: 6940 55–80 years CVD free, but at high risk (T2DM or ≥3 of: smoking, hypertension, high LDL, low HDL, overweight, family history of CVD) SUN project: 13,837 M: 42.7 ± 13.3 years F: 35.1 ± 10.7 years |
PREDIMED: Mediterranean diet FFQ (137 items) SUN: Habitual diet FFQ (136 items) |
Total potato intake not associated with change in BP or incidence of hypertension over 4 years | PREDIMED: Potato chips (crisps), homemade fries, cooked or boiled potatoes SUN: Fried potatoes, cooked or roasted potatoes |
Data from the PREDIMED [106] and SUN [107] cohorts |
| Huang et al., 2018 [96] | Cohort Mean 11.3 years |
11,763 (54.6%) 20–93 years No hypertension, infarction or diabetes at baseline |
Habitual diet, three day dietary recall |
Sweet potato associated with HT in urban residents Potatoes (p = 0.1225), stir-fried potatoes (p = 0.2168) and non-stir-fried potatoes (p = 0.0456) all associated with HT When non-potato consumers were excluded, higher consumption of total potatoes and stir-fried potatoes associated with lower risk of HT |
Total potatoes; Sweet potatoes; Stir-fried potatoes; Non stir-fried potatoes |
Data from the China Health and Nutrition Survey [108] Urban residents more likely to consume sweet potato in snack form (fried chips, sugar-cured fries) Rice was the main starchy CHO in the diet, potato consumption was much lower than Western countries; potatoes were more often consumed as a side dish |
HDL: high density lipoprotein cholesterol; HPFS: Health Professionals’ Follow-up Study; HT: hypertension; LDL: low density lipoprotein cholesterol; NHS: Nurses’ Health Study; PREDIMED: PREvención con DIeta MEDiterránea; SUN: Seguimiento University of Navarra.