【盤點】BMJ:大量攝入土豆或增加個體患高血壓的風險

圖片來源：medicalxpress.com

2016年5月18日 訊 /生物谷BIOON/ --今天，發表在國際雜誌The BMJ上的一項研究論文中，來自布萊根婦女醫院和哈佛醫學院的研究人員通過對成年男性和女性進行研究發現，大量攝入煮土豆、烤土豆、土豆泥以及炸薯條（French fries，法式深油炸法）或會增加機體患高血壓的風險；研究人員表示，攝入一份不含澱粉的蔬菜來替代上述飲食方式或可有效降低高血壓風險。

但隨後的一篇社論文章認為，研究總體的膳食結構和疾病風險似乎比僅僅關注一種食物或營養物質更有意義；土豆是我們日常生活中的一種非常常見的食物，由於土豆中含有高水平的鉀，因此其作為一種蔬菜在美國被劃為居民的健康飲食計劃中，目前關於土豆和個體患高血壓風險之間的關係還沒有進行過研究。

因此本文中，研究人員就通過研究揭示，長期高水平攝入煮土豆、烤土豆、土豆泥及炸薯條（French fries）是否會伴隨個體高血壓的發生；研究者追蹤了超過20年的3項美國大型研究，其中包括18.7萬男性和女性個體，研究人員利用調查問卷的形式評估了個體的飲食攝入，包括攝入土豆的頻率等，隨後對參與者進行診斷來測定患者的高血壓情況。

在考慮了多個和高血壓相關的其它因素後，研究者發現，在女性個體中，相比一個月攝入不足一份煮土豆等食物的個體而言，每周攝入至少四份煮土豆等食物或增加個體患高血壓的風險；同時，大量攝入炸薯條（French fries）或可增加男性和女性參與者的高血壓風險，然而攝入炸土豆片（potato chips）或並不會增加個體的高血壓風險。

研究者指出，攝入一份非澱粉蔬菜來替代煮土豆等食物或可明顯降低患高血壓的風險，相比其它蔬菜而言，土豆是一種有較高升糖指數（Glycaemic Index）的食物，其可以誘發機體血樣上升進而誘發高血壓的發生，這或許是本文研究發現的一種合理性解釋；研究者認為，上述土豆食物的攝入或許會引發潛在的公眾健康影響，他們並不認為將土豆納入到政府食品項目會對公眾健康帶來效益，反而他們通過對控制攝食的研究發現，高碳水化合物的食物或存在一定的副作用。

在接下來的一篇評論文章中，來自新南威爾斯大學的研究人員就反駁道，儘管飲食在預防和早期管理高血壓疾病中扮演著重要角色，但飲食的行為和飲食模式都是非常複雜而且難以測定的；本文的研究者表示，我們將會繼續依賴前瞻性的群組研究，但測定多種飲食模式和疾病風險之間的關聯或可為政策制定者及醫師們提供更加深層次的見解，而這遠比單單關注一種食物或營養物質要重要得多。

小知識：有些地方（如北美）chips常指薯片，french fries常指薯條。其中french指法式深油炸，指的是它的烹飪方式。

French fries即是油炸馬鈴薯細條，一種洋快餐； 有時也用chips，但是chips多翻譯為薯片.fry本意是油炸，fries表炸薯條是用特徵表示全體；而potato chips是馬鈴薯片； 炸土豆片。（生物谷Bioon.com）

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

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

 

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.

 

Are there bad foods or just bad diets?

M F Harris, professor of general practice and director1, R A Laws, research fellow2

 

Dietary patterns matter more than isolated food items, and that’s what we should be studying We seem to be constantly assailed by media reports of studies and (sometimes conflicting) recommendations about the risk posed by specific dietary foods. This is a major challenge for clinicians, not only in responding to patients』 questions but also in giving advice about what diet to follow to lower the risk of disease. The linked study by Borgi and colleagues (doi:10.1136/bmj.i2351) reports an association between potato consumption and hypertension in three large cohorts of women and men in the United States.1 Dietary intake was assessed using a questionnaire that included the frequency of potato consumption in the previous year in the form of baked, boiled, or mashed potatoes, French fries, and potato chips (crisps). Assessment of hypertension was self reported by participants but based on diagnosis by a health professional.

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