Eating several helpings of potatoes or chips a week increases the risk of high blood pressure, new research suggests.
Scientists in America found that four helpings of the starchy vegetable a week increased the risk of blood pressure, also known as hypertension, by as much as 11%.
The study did not ask participants to differentiate between baked, boiled or mashed potatoes, but the team from Harvard Medical School and Brigham and Women’s hospital said it was possible there was a higher risk associated with specific methods of cooking potatoes.
The researchers did, however, ask participants in the study how often they ate chips and found there was a 17% increased risk of high blood pressure from four helpings a week.
But the study contained good news for snack lovers, with the research establishing no association between eating crisps and high blood pressure.
Lead author Dr Lea Borgi said that potatoes have not traditionally been associated with causing disease.
“There hasn’t really been any obvious link between potatoes and hypertension in the past,” she said.
“There has recently been some suggestion that eating potatoes can be linked to Type 2 diabetes, but apart from that this is a surprise.
“But with fries we have known for some time there are associated health risks, so that was less of a surprise,” she added”
Published in the British Medical Journal, the study said that replacing one serving a day of potatoes with non-starchy vegetables led to a 7 percent drop in the risk of high blood pressure.
