A large and serious study by Norwegian scientists showed that boiled potatoes reduce overall mortality and the risk of death from cardiovascular diseases. How can this be, since all our ears have been buzzing that potatoes are harmful?
They published their research in The Journal of Nutrition, the world’s leading publication in the field of nutrition.
Facts are stubborn things
Can you believe this, after all, potatoes are full of starch, which makes you fat, and this, as is known, contributes to obesity, diabetes and heart and vascular diseases.
The authors of the study do not hide these shortcomings of the “second bread”. In Norway, you can also call potatoes this way; they are popular there, just like here. And they mostly eat it almost our way – in 80% of cases it’s boiled potatoes. But facts are stubborn things, especially since they were revealed in a fairly large and serious study.
A total of 77,297 Norwegian adults aged 18 to 64 years (mean age 41.1 years) participated. They were recruited from 1974 to 1988. and were followed until 2018. The average follow-up time was 33.5 years. During this time, 27,848 people died, 9,072 of them died due to cardiovascular diseases. Each of the participants was examined and their nutrition in general, and potato consumption in particular, was assessed in detail. Based on their love for it, everyone was divided into three groups: in the first they ate potatoes no more than 2 times a week, in the second – from 3 to 5 times, and in the third – 6-7 times. The number of potatoes consumed was also calculated, assuming that the average one weighed 70 grams. As a result, it turned out that the minimum consumption was from 0 to 6 potatoes per week, on average – 7-13 potatoes, and the maximum – 14 or more.
Depending on this, mortality was assessed. Here’s what happened:
— the mortality rate among those who ate more than 14 potatoes per week was 12% lower than among those who consumed no more than 6 pieces;
— the risk of death from cardiovascular diseases with maximum potato consumption was 4% lower than with minimum consumption;
– accordingly, mortality from IHD (coronary heart disease) was lower by 3%, and from myocardial infarction – by 1%.
Power of influence – moderate but important
Assessing these data, the scientists conclude: “Our long-term Norwegian cohort study found a moderate inverse association between habitual potato consumption and all-cause mortality from cardiovascular disease and coronary heart disease. No clear association with mortality from AMI was identified.”
Considering the large statistics and well-designed research scenario, these numbers seem realistic. The main thing you need to understand is that the protective effect primarily applies specifically to boiled potatoes, and not to all potato dishes in general. The fact is that in special studies it was shown that in the 1970s and 1980s in Norway, 80% of all lunches and 93% of all fish dinners were accompanied by boiled potatoes, and only 1% of potatoes were consumed fried or baked. And they didn’t eat French fries at all back then (this was before globalism). Therefore, the results do not apply to such potato dishes.
Lawyer’s arguments
It seems that even the modest protective effect has puzzled scientists, and to explain it, they meticulously focus on all the benefits of boiled potatoes. Here they are:
– despite the fact that potatoes have little dietary fiber, they are still there, and can provide up to 20% of their daily intake (DAI) in men and up to 16% in women;
Potatoes provide up to 26% of the DV intake of vitamin C in men, and up to 15% in women (this vitamin is associated with a lower risk of all-cause mortality and cardiovascular disease, and also has beneficial effects on blood pressure and blood lipids) ;
– potatoes are rich in potassium – just 100 g of boiled potatoes contain 14% DNP of this element, which protects against hypertension and cardiovascular diseases.
read more: What fatty foods will help make your blood better?
