Abstract P472: Dietary Consumption of Potatoes and Incidence of Cardiovascular Disease

Abstract

Background: Previous studies have reported conflicting results of the relationship between types of potato consumption (baked and boiled potatoes and French fries) and cardiometabolic outcomes. We examined associations of potato consumption with incidence of CVD from 4 large cohorts. Methods: We meta-analyzed data from 4 large studies (COSMOS, PHS, WACS, and WHS). Consumption of baked, boiled, and mashed potatoes and French Fries was assessed using a food frequency questionnaire. The primary outcome was 3-point MACE (myocardial infarction, stroke, and cardiovascular death). Within each cohort, Cox regression model was used to compute hazard ratios (95% CI) adjusting for age, sex, race, caloric intake, smoking status, alcohol use, education level, exercise level, body mass index, and dietary factors (e. g., Fruits and vegetables, red/processed meat, beverages, trans fats, etc.), and prevalent diabetes and hypertension. Cohort-specific effect sizes were pooled using an inverse-variance weighted method. Results: Among 84,700 subjects, mean age ranged from 54 (WHS) to 72 (COSMOS) years, 68% were women, and 5231 CVD events occurred during follow-up. Consumption of combined baked, boiled, and mashed potatoes was not associated with the incidence of CVD: Pooled HR (95% CI): 1.00 (ref), 0.96 (0.89-1.04), 0.94 (0.86-1.02), and 0.97 (0.87-1.08) for consumption of 0, 0.5-1, >1 to <3, and ≥3 servings per week, respectively, p for linear trend 0.47. Furthermore, Consumption of French fries was not associated with CVD risk with pooled HR (95% CI) of 1.00 (ref), 0.99 (0.92-1.05) and 1.02 (0.88-1.18) for intake of 0, <1, and ≥1 servings/week. The p for linear trend 0.55. Conclusion: Our data do not support an association of baked, boiled, and mashed potatoes, or French fries with incidence of CVD.