Intake of Boiled Potato in Relation to Cardiovascular Disease Risk Factors in a Large Norwegian Cohort: The HUNT Study
1
Department of Circulation and Medical Imaging, Norwegian University of Science and Technology, 7491 Trondheim, Norway
2
Women’s Clinic, St Olavs Hospital, Trondheim University Hospital, 7030 Trondheim, Norway
3
Department of Dietetics, Nutrition and Sport, La Trobe University, Melbourne 3086, Victoria, Australia
4
Department of Public Health and Nursing, Norwegian University of Science and Technology, 7491 Trondheim, Norway
5
Clinic of Anaesthesia and Intensive Care, St Olavs Hospital, Trondheim University Hospital, 7030 Trondheim, Norway
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(1), 73; https://doi.org/10.3390/nu12010073
Received: 8 October 2019 / Revised: 10 December 2019 / Accepted: 24 December 2019 / Published: 27 December 2019
(This article belongs to the Special Issue Diet and Metabolic Syndromes)
Overall potato consumption is positively associated with cardiovascular disease (CVD) risk factors, such as measures of adiposity. However, few studies have explicitly stated the preparation method of potatoes, which may impact these associations. We examined cross-sectional associations between self-reported dietary intake of boiled potatoes and levels of body mass index, waist circumference, blood pressure, and blood lipids among 43,683 participants in the HUNT Study, Norway in 2006–2008. All estimated associations were adjusted for possible imbalance in age, sex, physical activity, smoking, intake of other foods and alcohol between categories of boiled potato consumption. Overall, there were no large differences in mean levels of CVD risk factors between categories of boiled potato consumption. Compared to the reference group of individuals who consumed boiled potatoes less than once/week, those who reported eating boiled potatoes every day had slightly higher prevalence of high waist circumference (odds ratio [OR] 1.16, 95% confidence interval [CI] 1.05–1.29), high triglycerides levels (OR 1.20, 95% CI 1.07–1.34), and metabolic syndrome (OR 1.17, 95% CI 1.03–1.33). In summary, consumption of boiled potatoes showed weak and small associations with the CVD risk factors under study, but the cross-sectional design prevents us from drawing any firm conclusions.
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Keywords:
diet; blood pressure; body mass index; cholesterol; sex
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MDPI and ACS Style
Moholdt, T.; Devlin, B.L.; Nilsen, T.I.L. Intake of Boiled Potato in Relation to Cardiovascular Disease Risk Factors in a Large Norwegian Cohort: The HUNT Study. Nutrients 2020, 12, 73.
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