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Unadorned, Microwaved Potatoes Reduce Blood Pressure In Clinical Study

August 29, 2011: 12:00 AM EST
U.S. research among obese people with hypertension has found that eating potatoes every day – just plain potatoes cooked in a microwave – reduces high blood pressure without inducing weight gain. For the study, 18 hypertensive overweight/obese patients ate six to eight golf ball-size purple potatoes twice a day for 30 days. Purple potatoes were used because the pigment is rich in beneficial phytochemicals. According to the researchers, the average diastolic blood pressure dropped by 4.3 percent and the systolic pressure decreased by 3.5 percent. The majority of subjects took anti-hypertensive drugs and still had a reduction in blood pressure. None of the study participants gained weight. A similar test is planned for white potatoes, and similar results are expected.
Joe Vinson, Ph.D., et al., "Potatoes Reduce Blood Pressure in People With Obesity and High Blood Pressure", News release, presentation, National Meeting of the American Chemical Society, August 29, 2011, © American Chemical Society
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