Correlation not cause, so take this with a grain of salt.
- For this study, they conducted a longitudinal examination.
- From the Osteoarthritis Initiative cohort study, they included total 4440 participants aged 45–79 y at baseline with an 8–y follow–up.
- Potato intake (including fried and unfried potatoes) was examined by utilizing a Block Brief 2000 food–frequency questionnaire and categorized as ≤1 time/mo, 2–3 times/mo, 1 time/wk, 2 times/wk, or ≥3 times/wk.
- Mortality was discovered through validated cases of death.
- To explore the relationship between potato intake and mortality, Cox regression models were constructed to estimate HRs with 95% CIs, with adjustment for potential confounders.
- Out of the 4400 participants, 2551 (57.9%) were women with a mean ± SD age of 61.3 ± 9.2 y.
- A sum of 236 participants died amid the 8–y follow–up of this study.
- After adjustment for 14 potential baseline confounders, and taking those with the lowest intake of potatoes as the reference group, participants with the highest intake of potatoes did not demonstrate an increased risk of overall mortality (HR: 1.11; 95% CI: 0.65, 1.91).
- However, subgroup examinations showed that participants who consumed fried potatoes 2–3 times/wk (HR: 1.95; 95% CI: 1.11, 3.41) and ≥ 3 times/wk (HR: 2.26; 95% CI: 1.15, 4.47) were at an increased risk of mortality.
- The intake of unfried potatoes was not related to an increased mortality risk.