Table 7.
Summary of intervention studies investigating effects of potato consumption on cardiovascular disease risk factors.
| Reference | Study Type; Follow-up/Duration | n (F); BMI; age (years); Criteria | Exposure; Assessment Method | Results | Cooking Methods | Potato Type | Comments |
|---|---|---|---|---|---|---|---|
| Vinson et al., 2012 [99] | 1. RCT: Single meal 2. Supplementation: Crossover (four weeks) |
8 (1); 5 normal weight, 2 overweight, 1 obese; 23 ± 9 years; Healthy 18 (11); 5 normal weight, 6 overweight, 7 obese; 54 ± 10 years; 14/18 hypertensive; 13/18 taking BP lowering medication |
6–8 small potatoes (~138 g), microwaved; Biscuit containing equivalent amount of potato starch served as control; Plasma samples (0, 0.5, 1, 2, 4, and 8 h) 24 h urine collection (urine polyphenols), pre- and post-study 6–8 small potatoes, microwaved, twice a day (lunch and dinner); No potatoes consumed on alternate arm; (BP, body weight, glucose, HDL, TAG, TC) pre/post trial |
Non-significantly lower plasma antioxidant capacity following control meal, compared to potatoes (p = 0.11) Urine polyphenols increased by 92% following potato consumption and decreased by 3.5% following control biscuit (p = 0.09 for trend) 4 mmHg reduction in DBP following potato supplementation (p < 0.01); No effect on plasma glucose, HbA1c or lipids No effect on SBP or body weight |
Microwaved, consumed with skins | Purple majesty (pigmented potato) |
Participants followed a low polyphenol diet for three days prior to the acute study |
| Tsang et al., 2018 [101] | RCT (14 days, with seven days washout between treatments) | 14 (8F); BMI: 19.4–31.2 kg/m2 (11 normal weight, 2 overweight, 1 obese) 20–55 years; Healthy; Normotensive |
200 g/day of PM potato versus white potato control; PWV, BP, bodyweight Plasma samples (TAG, HDL, LDL, TC, CRP, insulin, glucose) |
Consumption of PM potatoes, but not white potatoes, significantly reduced PWV; No changes in any other measure for either PM or white potato |
Boiled with skin | Purple Majesty (PM) |
PM potatoes contain significantly higher amounts of anthocyanins than white potatoes (control); Participants were forbidden certain high-polyphenol foods and drinks and advised to limit fruit, vegetable and potato intake during the study |
CRP: C-reactive protein; TAG: triacylglycerol; TC: total cholesterol.