Consumption of boiled potatoes has been linked to a reduced risk of all-cause mortality

Norwegian scientists conducted a long-term prospective cohort study and concluded that frequent consumption of potatoes, mainly boiled, is associated with a significant reduction in total and cardiovascular mortality. A publication about this appeared in The Journal of Nutrition. Erik Kristoffer Arnesen of the University of Oslo and colleagues analyzed data from 77297 adults (age at time of inclusion 18-63.9; mean 41.1 years) from three Norwegian fylkes who participated in three health screenings between 1974 and 1988. Among other things, they completed dietary questionnaires that allowed categorization of potato consumption (6 or fewer, 7-13, 14 or more potatoes per week) and calculation of average cumulative potato consumption in grams per day. Participant mortality and its causes were ascertained from relevant national registers. Statistical processing of the data was performed by multivariate Cox regression method.

During a median follow-up period of 33.5 years, 27848 study participants died, including 9072 from cardiovascular causes. Those who consumed 14 or more potatoes (mostly boiled) per week had a significantly lower risk of death from all causes than those who consumed 6 or fewer potatoes per week: the hazard ratio (HR) was 0.88 (95% confidence interval 0.84-0.93). Small risk reductions were also observed when assessing mortality from cardiovascular disease in general, coronary heart disease, and acute myocardial infarction. In a continuous analysis of cumulative potato consumption, an increase in potato consumption for every 100 grams per day was associated with a four percent reduction in the risk of all-cause mortality.