按烹饪方法和膳食质量划分的马铃薯摄入量与血压及体重指数的关系：国际多中心动脉粥样硬风险因素研究（INTERMAP研究）
Potato consumption, by preparation method and meal quality, with blood pressure and body mass index: The INTERMAP study.
作者信息
Aljuraiban Ghadeer S, Pertiwi Kamalita, Stamler Jeremiah, Chan Queenie, Geleijnse Johanna M, Van Horn Linda, Daviglus Martha L, Elliott Paul, Oude Griep Linda M
机构信息
Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia; Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, UK.
Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
出版信息
Clin Nutr. 2020 Oct;39(10):3042-3048. doi: 10.1016/j.clnu.2020.01.007. Epub 2020 Jan 22.
BACKGROUND AND AIMS
Previous studies have reported associations between higher potato intake and higher blood pressure (BP) and/or risk of hypertension and obesity. These studies rarely considered preparation methods of potatoes, overall dietary pattern or the nutrient quality of the meals. These factors may affect the association of potato intake with BP and body mass index (BMI). This study investigated potato consumption by amount, type of processing, overall dietary pattern, and nutrient quality of the meals in relation to BP and BMI.
METHODS
Cross-sectional analyses were conducted among 2696 participants aged 40-59 y in the US and UK samples of the International Study of Macro- and Micro-Nutrients and Blood Pressure (INTERMAP). Nutrient quality of individual food items and the overall diet was assessed with the Nutrient-Rich Foods (NRF) index.
RESULTS
No associations with BP or BMI were found for total potato intake nor for boiled, mashed, or baked potatoes or potato-based mixed dishes. In US women, higher intake of fried potato was associated with 2.29 mmHg (95% CI: 0.55, 3.83) higher systolic BP and with 1.14 mmHg (95% CI: 0.10, 2.17) higher diastolic BP, independent of BMI. Higher fried potato consumption was directly associated with a +0.86 kg/m difference in BMI (95% CI: 0.24, 1.58) in US women. These associations were not found in men. Higher intakes of fried potato meals with a lower nutritional quality (NRF index≤ 2) were positively associated with systolic (3.88 mmHg; 95% CI: 2.63, 5.53) and diastolic BP (1.62 mmHg; 95% CI: 0.48, 2.95) in US women. No associations with BP were observed for fried potato meals with a higher nutritional quality (NRF index> 2).
CONCLUSIONS
Fried potato was directly related to BP and BMI in women, but non-fried potato was not. Poor-nutrient quality meals were associated with intake of fried potatoes and higher BP, suggesting that accompanied dietary choices are key mediators of these associations.
背景与目的
既往研究报道了较高的土豆摄入量与较高的血压（BP）和/或高血压及肥胖风险之间的关联。这些研究很少考虑土豆的烹饪方法、整体饮食模式或膳食的营养质量。这些因素可能会影响土豆摄入量与血压和体重指数（BMI）之间的关联。本研究调查了土豆的食用量、加工类型、整体饮食模式以及膳食的营养质量与血压和BMI之间的关系。
方法
对国际宏量和微量营养素与血压研究（INTERMAP）中美国和英国样本的2696名40 - 59岁参与者进行横断面分析。使用富含营养食物（NRF）指数评估个体食物项目和整体饮食的营养质量。
结果
未发现土豆总摄入量、煮土豆、土豆泥、烤土豆或土豆混合菜肴与血压或BMI之间存在关联。在美国女性中，较高的油炸土豆摄入量与收缩压升高2.29 mmHg（95% CI：0.55，3.83）以及舒张压升高1.14 mmHg（95% CI：0.10，2.17）相关，且独立于BMI。较高的油炸土豆消费量与美国女性BMI相差 +0.86 kg/m²（95% CI：0.24，1.58）直接相关。在男性中未发现这些关联。在美国女性中，营养质量较低（NRF指数≤2）的油炸土豆餐摄入量与收缩压（3.88 mmHg；95% CI：2.63，5.53）和舒张压（1.62 mmHg；95% CI：0.48，2.95）呈正相关。对于营养质量较高（NRF指数>2）的油炸土豆餐，未观察到与血压的关联。
结论
油炸土豆与女性的血压和BMI直接相关，但非油炸土豆则不然。营养质量差的膳食与油炸土豆摄入量和较高的血压相关，这表明伴随的饮食选择是这些关联的关键调节因素。
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