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Title: Potato Consumption Does Not Increase Blood Pressure or Incident Hypertension in 2 Cohorts of Spanish Adults.
Authors: Hu, Emily A
Martínez-González, Miguel A
Salas-Salvadó, Jordi
Corella, Dolores
Ros, Emilio
Fitó, Montse
Garcia-Rodriguez, Antonio
Estruch, Ramon
Arós, Fernando
Fiol, Miquel
Lapetra, José
Serra-Majem, Lluís
Pintó, Xavier
Ruiz-Canela, Miguel
Razquin, Cristina
Bulló, Mònica
Sorlí, José V
Schröder, Helmut
Rebholz, Casey M
Toledo, Estefania
PREDIMED Study and SUN Project Investigators
Keywords: Mediterranean;PREDIMED study;SUN cohort;blood pressure;hypertension;potatoes
metadata.dc.subject.mesh: Adult
Aged, 80 and over
Blood Pressure
Middle Aged
Solanum tuberosum
Issue Date: 18-Oct-2017
Abstract: Background: Potatoes have a high glycemic load but also antioxidants, vitamins, and minerals. It is unclear what mechanisms are involved in relation to their effect on blood pressure (BP) and hypertension.Objectives: This study aimed to assess the association between potato consumption, BP changes, and the risk of hypertension in 2 Spanish populations.Methods: Separate analyses were performed in PREDIMED (PREvención con DIeta MEDiterránea), a multicenter nutrition intervention trial of adults aged 55-80 y, and the SUN (Seguimiento Universidad de Navarra) project, a prospective cohort made up of university graduates and educated adults with ages (means ± SDs) of 42.7 ± 13.3 y for men and 35.1 ± 10.7 y for women. In PREDIMED, generalized estimating equations adjusted for lifestyle and dietary characteristics were used to assess changes in BP across quintiles of total potato consumption during a 4-y follow-up. Controlled BP values (systolic BP
metadata.dc.identifier.doi: 10.3945/jn.117.252254
Appears in Collections:Producción 2020

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