Associations of white potato intake and preparation methods with cardiometabolic health measures in US adults categorised by diabetes status

Abstract

White potatoes are a major contributor to energy and nutrient intake in the USA, which supports investigating their relationship with cardiometabolic health. This cross-sectional analysis assessed relationships of total white potato intake and dietary patterns containing white potatoes prepared by various methods with markers of cardiometabolic health in adults categorised by diabetes status. The dietary intake assessment component of the National Health and Nutrition Examination Survey (2001-2018), What We Eat in America (WWEIA), was linked with the Food and Nutrient Database for Dietary Studies and Food Patterns Equivalents Database to rank the consumption of white potato-containing foods. Dietary patterns were determined by percent calories from white potatoes and main food groups in WWEIA using cluster analysis. Regression analysis assessed trends in individuals with (n 5,467) and without (n 38,159) diagnosed diabetes. P < 0·01 was significant. The most consumed white potato-containing foods were French fries, potato chips and home fries. In adults without diagnosed diabetes, total white potato intake was positively associated with glucose, insulin, Homeostatic Model Assessment for Insulin Resistance and waist circumference. Glycated Hb was lower in those who primarily consumed dietary patterns with baked/boiled potatoes, and waist circumference was higher in those who primarily consumed dietary patterns with chips, fried potatoes or mashed potatoes compared with adults with no white potato intake. In adults without diagnosed diabetes, total white potato intake was associated with greater cardiometabolic risk, which may be due, in part, to frying as the predominate preparation method of white potatoes in the USA.

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