Hu, Emily AMartínez-González, Miguel ASalas-Salvadó, JordiCorella, DoloresRos, EmilioFitó, MontseGarcia-Rodriguez, AntonioEstruch, RamonArós, FernandoFiol, MiquelLapetra, JoséSerra-Majem, LluísPintó, XavierRuiz-Canela, MiguelRazquin, CristinaBulló, MònicaSorlí, José VSchröder, HelmutRebholz, Casey MToledo, EstefaniaPREDIMED Study and SUN Project Investigators2023-01-252023-01-252017-10-18http://hdl.handle.net/10668/11697Background: Potatoes have a high glycemic load but also antioxidants, vitamins, and minerals. It is unclear what mechanisms are involved in relation to their effect on blood pressure (BP) and hypertension.Objectives: This study aimed to assess the association between potato consumption, BP changes, and the risk of hypertension in 2 Spanish populations.Methods: Separate analyses were performed in PREDIMED (PREvención con DIeta MEDiterránea), a multicenter nutrition intervention trial of adults aged 55-80 y, and the SUN (Seguimiento Universidad de Navarra) project, a prospective cohort made up of university graduates and educated adults with ages (means ± SDs) of 42.7 ± 13.3 y for men and 35.1 ± 10.7 y for women. In PREDIMED, generalized estimating equations adjusted for lifestyle and dietary characteristics were used to assess changes in BP across quintiles of total potato consumption during a 4-y follow-up. Controlled BP values (systolic BPenMediterraneanPREDIMED studySUN cohortblood pressurehypertensionpotatoesAdultAgedAged, 80 and overBlood PressureDietFemaleHumansHypertensionMaleMiddle AgedSolanum tuberosumSpainresearch article29046405open access10.3945/jn.117.2522541541-6100https://academic.oup.com/jn/article-pdf/147/12/2272/23483091/jn252254.pdf