Potato Consumption and Risk of Hypertension

Government has popularized potatoes as a major staple food in China. Potato, a potassium-rich food with high glycemic responses after consumption, exhibits unclear effects on hypertension. In this study, the investigators aimed to examine the association between potato consumption and hypertension risk among Chinese people.

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Key information

Conditions

Hypertension Cardiovascular Diseases Vascular Diseases

Age range

20 year–93 year

Sex eligibility

All sexes

Study type

Observational

About this study

Potato is considered as a superior crop due to its significant nutritive value and great production yield. China is the largest potato producer with a quarter of world production, followed by India, Russia, and USA. The potato production as well as consumption has enhanced in developing countries while continuously declined in developed countries during the last decade. The investigators therefore explored the prospective associations of consumption of total potatoes, sweet potatoes, stir-fried potatoes, and non stir-fried potatoes with the risk of hypertension in general people of the China Health and Nutrition Survey (CHNS) cohort study from 1989 to 2011. A total of 11,763 participants (≥20 years old) who were free of hypertension at baseline were enrolled from CHNS Cohort study. Cox proportional hazards regression models were used to estimate the associations after adjusting for potential confounders. This study provides new evidence on the association of various potato consumption with the incidence of hypertension in China. As urbanization accelerates across the whole domain of China, the tendency of transition to Western-style diets and lifestyles appears continuously and steeply growing. More and more potatoes will be consumed as processed potato products including potatoes chips and French fries, which may be a potential risk factor of hypertension occurrence.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

Adults aged 20-93 with complete data on diet and follow-up time
Adults with no chronic disease history

Exclusion criteria

Adults aged < 20 years
Identified to be pregnant
Previously diagnosed with hypertension, cancers, infarction, apoplexy, and diabetes

Treatment and study plan

Primary outcomes

Hypertension

Time frame: From entry into the study (baseline: 1989-2009) until 2011

Incidence of hypertension, on basis of self-reported physician diagnosis, systolic blood pressure ≥ 140 mm Hg, diastolic blood pressure ≥ 90 mm Hg, or previous diagnose of hypertension by a physician or current use of anti-hypertensive drugs

Secondary outcomes

Potato consumption

Time frame: From entry into the study (baseline: 1989-2009) until 2011

The frequency and the quantity of daily average consumption of total potatoes, sweet potatoes, stir-fried potatoes, and non stir-fried potatoes (g/day) based on 3-day 24-hr recall

Sponsors and collaborators

Lead sponsor

Zhejiang University

Other

Registry information

Official study title

Potato Consumption Is Prospectively Associated With Risk of Hypertension: An 11.3-year Longitudinal Cohort Study

Important dates

Study start: 1989
Primary completion: 2011
Study completion: 2018
First posted: Feb 13, 2018
Registry last updated: Feb 13, 2018

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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Completed