Eating fried potatoes often may increase risk of death
People who regularly eat fried potatoes may have an increased risk of mortality, according to a recent study.
To determine whether potato consumption was associated with increased premature mortality risk, researchers conducted a longitudinal analysis including 4,440 participants (aged 45 to 79 years at baseline; 57.9 percent women) with an 8-year follow-up from the Osteoarthritis Initiative cohort study.
Consumption of fried and unfried potatoes was analysed using a Block Brief 2000 food-frequency questionnaire and categorized as ≤1 time/month, two to three times/month, once/week, twice/week, or ≥3 times/week.
Validated cases of death were utilized to establish mortality. Cox regression models were used to examine the association between potato consumption and mortality, with adjustment for potential confounders.
A total of 236 participants died during follow-up of 8 years. Those with the highest consumption of potatoes did not show an increased risk of overall mortality (hazard ratio [HR], 1.11; 95 percent CI, 0.65 to 1.91) after adjustment for 14 potential baseline confounders and taking those with the lowest consumption of potatoes as the reference group.
However, subgroup analyses found that risk of mortality increased among participants who consumed fried potatoes two to three times/week (HR, 1.95; 1.11 to 3.41) and ≥3 times/week (HR, 2.26; 1.15 to 4.47). No association existed between consumption of unfried potatoes and an increased mortality risk.
“Few studies have assessed the association between potato consumption and mortality,” researchers said. “Additional studies in larger sample sizes should be performed to confirm if overall potato consumption is associated with higher mortality risk.”