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2 September 2011

New study shows that potatoes lower blood pressure

Potatoes the new Super Food?

Research continues to reveal the health-giving qualities of potatoes with the latest findings showing a daily dose can help lower your blood pressure – without any weight gain.

In the study, carried out by the University of Scranton in Pennsylvania, volunteers were fed six to eight potatoes (unpeeled and cooked in the microwave) twice a day. After a month their average blood pressure readings had improved.

Potatoes New Zealand Food and Education Consultant Glenda Gourley says the results are further evidence of potatoes being not only highly nutritious and delicious, but offering important health benefits.

"Our research has already shown that potatoes are seen as the ultimate healthy convenience food, with 85 percent of consumers recognising them as healthy and highly nutritious,” says Gourley.

“Furthermore, recent studies have proven that the potato is an excellent weight-loss food because its high satiety index means potatoes fill you up longer so you eat less food.
These latest results just provide further scientific evidence that potatoes are in the realm of a super food.”

Most of the patients in the study were overweight or obese and already taking drugs for high blood pressure. Yet the potatoes had a positive effect, The systolic blood pressure, the "upper" reading when blood is pumped with each beat of the heart, was down by 3.5 precent.

At the same time, the diastolic "lower" reading, showing the pressure between beats when blood vessels are relaxed, decreased by 4.3 percent. In addition, none of the volunteers put on any weight.

Purple potatoes were chosen for the research due to colour pigments in fruits and vegetables being rich in beneficial chemicals, but the scientists believe red-skinned or white potatoes may have similar effects.

Previous studies have identified substances in potatoes which act in the same way as chemicals used in drugs for controlling high blood pressure.

Microwaving was used in the study as it appeared to be the best way to preserve these and other potato nutrients which include abundant levels of fibre, potassium, iron, folate and Vitamin C.