Newspaper article Manchester Evening News

Are You Eating Your Way to High Blood Pressure?

Newspaper article Manchester Evening News

Are You Eating Your Way to High Blood Pressure?

Article excerpt

THE humble spud looks innocent enough, but recent research has found they could be contributing to the nation's high blood pressure.

Eating four or more servings of mash, baked or boiled potatoes each week has been linked to an 11% increased risk of high blood pressure in women, according to the study published in the British Medical Journal.

And, perhaps less surprisingly, it's even worse news for chip fans: four or more servings of French fries per week has been associated with a 17% greater risk of the condition, which is known to be a leading cause of stroke.

It's thought the high glycaemic index (GI) of potatoes could be playing a part, due to the fact that when you eat high GI foods, energy is released fast, and blood sugar soars more quickly as a result.

The team behind the study, from the Brigham and Women's Hospital and Harvard Medical School in Boston, Massachusetts, said high-GI meals had been associated with dysfunction of cells in the body, oxidative stress and inflammation, "all potentially important mechanisms in the development of hypertension" - the medical term for high blood pressure. …

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