参考：BMJ 2016年6月6日 (月)配信

Borgi L et al. Potato intake and incidence of hypertension: results from three prospective US cohort studies. BMJ. 2016 May 17;353:i2351. doi: 10.1136/bmj.i2351.

米国で看護師健康調査（NHS）3件の参加者18万7453人を対象に、ジャガイモの摂取頻度と摂取形態、高血圧発症の関連を前向き縦断研究で検討。月1回未満の摂取に比べた週4回以上摂取した場合のランダム効果統合ハザード比は、焼いたり煮たり潰したジャガイモの場合で1.11（95％CI, 0.96 – 1.28; 傾向のP=0.05）、揚げたジャガイモの場合で1.17（同1.07 – 1.27; 同P=0.001）でした。

Potato intake and incidence of hypertension: results from three prospective US cohort studies

BMJ 2016; 353 doi: https://doi.org/10.1136/bmj.i2351 (Published 17 May 2016)Cite this as: BMJ 2016;353:i2351

1. Lea Borgi, associate physician1,
2. Eric B Rimm, professor of epidemiology and nutrition2 3,
3. Walter C Willett, professor of epidemiology and nutrition2 3,
4. John P Forman, assistant professor1 2

1. ¹Renal Division, Brigham and Women’s Hospital, 75 Francis Street, Boston, MA 02115, USA
2. 
   
   ²Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, USA
3. 
   
   ³Departments of Nutrition and Epidemiology, Harvard T H Chan School of Public Health, Boston, USA

1. Correspondence to: L Borgi lborgi@partners.org

• Accepted 12 April 2016

Abstract

Objective To determine whether higher intake of baked or boiled potatoes, French fries, or potato chips is associated with incidence of hypertension.

Design Prospective longitudinal cohort studies.

Setting Healthcare providers in the United States.

Participants 62 175 women in Nurses’ Health Study, 88 475 women in Nurses’ Health Study II, and 36 803 men in Health Professionals Follow-up Study who were non-hypertensive at baseline.

Main outcome measure Incident cases of hypertension (self reported diagnosis by healthcare provider).

Results Compared with consumption of less than one serving a month, the random effects pooled hazard ratios for four or more servings a week were 1.11 (95% confidence interval 0.96 to 1.28; P for trend=0.05) for baked, boiled, or mashed potatoes, 1.17 (1.07 to 1.27; P for trend=0.001) for French fries, and 0.97 (0.87 to 1.08; P for trend=0.98) for potato chips. In substitution analyses, replacing one serving a day of baked, boiled, or mashed potatoes with one serving a day of non-starchy vegetables was associated with decreased risk of hypertension (hazard ratio 0.93, 0.89 to 0.96).

Conclusion Higher intake of baked, boiled, or mashed potatoes and French fries was independently and prospectively associated with an increased risk of developing hypertension in three large cohorts of adult men and women.