And some day far far in the future we will have a stroke diet protocol. But first we will need to destroy the existing stroke associations for not creating and following a strategy to solve all the problems in stroke.
http://www.brighamandwomens.org/About_BWH/publicaffairs/news/PressReleases/PressRelease.aspx?sub=0&PageID=2354
In a new study, researchers at Brigham and Women’s Hospital (BWH) and
the Harvard T.H. Chan School of Public Health have found that a higher
intake of potatoes and French fries may be associated with an increased
risk of high blood pressure (hypertension) in adults.
The findings are published online in the British Medical Journal on May 17, 2016.
“In our observational study participants who did not have high blood
pressure at baseline, and consumed four or more servings a week of
potatoes (boiled, baked or mashed) later had a higher risk of developing
hypertension compared to those who consumed one or less than one
serving a month,” said lead author Lea Borgi, MD, a physician in the
Renal Division at BWH. “Additionally, we found that if a participant
replaced one serving of boiled, baked or mashed potato per day with a
non-starchy vegetable, it was associated with a lower risk of
hypertension.”
Through three prospective, longitudinal, US, cohort studies,
researchers followed 62,175 women in the Nurses’ Health Study, 88,475
women in Nurses’ Health Study II and 36,803 men in the Health
Professionals Follow-Up Study who did not have high blood pressure at
the beginning of the study.
Compared with consumption of less than one serving a month,
participants who consumed 4 or more than 4 servings a week had an
increased risk of hypertension of 11% for boiled, baked or mashed
potatoes and of 17% for French fries. The researchers did not find an
association between the consumption of potato chips and a higher risk of
developing hypertension.
The researchers acknowledge the possible limitations of their study,
including the fact that participants self reported a diagnosis from a
health care provider of high blood pressure. “We take into account all
of the data that are available to us and make the relevant statistical
adjustments. However, because this is an observational study, there is
always a possibility that our findings can be explained by something
that we were not able to consider in our analysis,” Borgi and colleagues
note. Although the study did not specifically ask participants what
kind of potatoes they consumed, white potatoes are considered the most
commonly eaten.
Future research will continue to focus on the association between
potato consumption and increased risk for disease, including
hypertension.
This study was funded by research grants by the National Institute of
Health (UM1 CA186107, R01 HL034594, UM1 CA176726, UM1 CA167552, and R01
HL35464) and an American Heart Association fellowship award.
No comments:
Post a Comment