People with high blood pressure should eat fewer potatoes

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People, who have high blood pressure, should control the consumption of cruciferous vegetables and eat no more than four servings per week, said the well-known British doctor and nutritionist Sarah Brewer.

High blood pressure is characterized by constant intense influence blood on the walls of the arteries. Such a press gradually causes the arteries to harden and narrow, which means that the heart has to work harder to pump blood around the body. A similar mechanism increases a person's susceptibility to a heart attack.

Dr. Brewer said that a large amount of potatoes in the diet can exacerbate this problem. People who already have high blood pressure should eat less potatoes, says a nutritionist.

The doctor cites a Harvard Medical School study that analyzed data from three large projects involving more than 187,000 men and women. Scientists compared the indicators of the body of people who consumed several portions of baked, mashed or boiled potatoes per week with the indicators of patients who consumed much less (less than one portion per month). They found that the risk of high blood pressure (hypertension) was 11% higher in the group of active potato eaters.

“Eating four or more servings of potatoes per week is associated with an increased risk of hypertension,” – stressed Dr. Sarah Brewer.

The nutritionist noticed that potatoes after chopping and cooking are able to acquire a higher glycemic index compared to other vegetables. This means that its use can cause a sharp increase in blood sugar.

Also, the doctor reminded that high blood pressure is often called the “silent killer” because its symptoms are usually manifested only in the case of extremely serious increase. Common signs of dangerous hypertension include pounding in the chest, blood in the urine, severe headaches.

“It is very important that all adults over the age of 40 check their blood pressure periodically and contact their doctor if it high indicators. It is important to understand that even a seemingly insignificant increase can contribute to the development of life-threatening conditions in the long term,” the expert shared.