Konsumsi kentang lebih tinggi berhubungan dengan peningkatan risiko tekanan darah tinggi
Tapi mempelajari pola diet mungkin lebih berguna daripada makanan atau gizi individu
Date:
May 17, 2016
Source:
BMJ
Summary:
intake lebih tinggi dari direbus , dipanggang , atau kentang tumbuk , dan kentang goreng dikaitkan dengan peningkatan risiko terkena tekanan darah tinggi ( hipertensi ) pada wanita dan pria dewasa .
intake lebih tinggi dari direbus , dipanggang , atau kentang tumbuk , dan kentang goreng dikaitkan dengan peningkatan risiko terkena tekanan darah tinggi ( hipertensi ) pada wanita dan pria dewasa .
........................
intake lebih tinggi dari direbus , dipanggang , atau kentang tumbuk , dan kentang goreng dikaitkan dengan peningkatan risiko terkena tekanan darah tinggi ( hipertensi ) pada wanita dan pria dewasa , menurut sebuah penelitian yang diterbitkan oleh The BMJ today .
Para peneliti yang berbasis di AS menunjukkan bahwa mengganti satu porsi sehari dari direbus , dipanggang , atau kentang tumbuk dengan satu porsi sayuran non - tepung dikaitkan dengan risiko lebih rendah menderita hipertensi .
Tapi editorial terkait berpendapat bahwa mempelajari pola diet secara keseluruhan dan risiko penyakit lebih berguna daripada fokus pada makanan atau gizi individu .
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Higher potato
consumption associated with increased risk of high blood pressure
But studying dietary patterns may be more useful than individual foods or
nutrients
Date:
May 17, 2016
Source:
BMJ
Summary:
Higher intakes of
boiled, baked, or mashed potatoes, and French fries is associated with an increased
risk of developing high blood pressure (hypertension) in adult women and men.
........................
Higher intakes of boiled, baked, or mashed potatoes, and French fries is
associated with an increased risk of developing high blood pressure (hypertension)
in adult women and men, according to a study published by The BMJ today.
The US-based
researchers suggest that replacing one serving a day of boiled, baked, or
mashed potatoes with one serving of a non-starchy vegetable is associated with
a lower risk of developing hypertension.
But a linked editorial
argues that studying overall dietary patterns and risk of disease is more
useful than a focus on individual foods or nutrients.
Potatoes are one of
the world's most commonly consumed foods -- and have recently been included as
vegetables in US government healthy meals programs, due to their high potassium
content. But the association of potato intake with hypertension has not been
studied.
So researchers based
at Brigham and Women's Hospital and Harvard Medical School set out to determine
whether higher long term intake of baked, boiled, or mashed potatoes, French
fries, and potato chips (crisps) was associated with incident hypertension.
They followed over
187,000 men and women from three large US studies for more than 20 years.
Dietary intake, including frequency of potato consumption, was assessed using a
questionnaire. Hypertension was reported by participants based on diagnosis by
a health professional.
After taking account
of several other risk factors for hypertension, the researchers found that four
or more servings a week of baked, boiled, or mashed potatoes was associated
with an increased risk of hypertension compared with less than one serving a
month in women, but not in men.
Higher consumption of
French fries was also associated with an increased risk of hypertension in both
women and men. However, consumption of potato chips (crisps) was associated
with no increased risk.
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konsumsi yang lebih tinggi dari kentang goreng
juga dikaitkan dengan peningkatan risiko hipertensi pada wanita dan pria .
Namun , konsumsi keripik kentang ( keripik ) dikaitkan dengan tidak adanya peningkatan risiko .
After further
analyses, the researchers suggest that replacing one serving a day of boiled,
baked, or mashed potatoes with one serving of a non-starchy vegetable is
associated with a decreased risk of hypertension.
The authors point out
that potatoes have a high glycaemic index compared with other vegetables, so
can trigger a sharp rise in blood sugar levels, and this could be one
explanation for the findings.
They also acknowledge
some study limitations and say that, as with any observational study, no firm
conclusions can be drawn about cause and effect.
Nevertheless, they say
their findings "have potentially important public health ramifications, as
they do not support a potential benefit from the inclusion of potatoes as
vegetables in government food programs but instead support a harmful effect
that is consistent with adverse effects of high carbohydrate intakes seen in
controlled feeding studies."
In a linked editorial,
researchers at the University of New South Wales argue that, although diet has
an important part to play in prevention and early management of hypertension,
dietary behaviour and patterns of consumption are complex and difficult to
measure.
"We will continue
to rely on prospective cohort studies, but those that examine associations
between various dietary patterns and risk of disease provide more useful
insights for both policy makers and practitioners than does a focus on individual
foods or nutrients," they conclude.
Story Source:
The above post is
reprinted from materials provided by BMJ.Note: Materials may be edited for
content and length.
Journal Reference:
1.
Lea Borgi, Eric B Rimm, Walter C Willett, John P Forman.Potato intake
and incidence of hypertension: results from three prospective US cohort studies. BMJ,
2016; i2351 DOI: 10.1136/bmj.i2351