Eating a lot of potatoes is associated with an increased risk of high blood pressure (hypertension), according to a study published in the British Medical Journal.
The study set out to determine whether higher intake of baked or boiled potatoes, chips or crisps is associated with incidence of hypertension by looking at data from previous studies, involving a combined total of more than 185,000 people.
Scientists independently compared the consumption of men and women who had baked or boiled potatoes, chips, or crisps less than once each month with those who had them four or more times each week and found the latter group to be at greater risk of developing hypertension.
Substituting one serving a day with non-starchy vegetables was found to reduce the risk of hypertension significantly.
