Potato Consumption and Risk of Hypertension

Hypertension Clinical Trial

Official title:

Potato Consumption Is Prospectively Associated With Risk of Hypertension: An 11.3-year Longitudinal Cohort Study

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03431376
• Other study ID #: Potato-CHNS-Cohort
• Status: Completed
• Phase: N/A
• First received: February 2, 2018
• Last updated: February 12, 2018
• Start date: January 1, 1989
• Est. completion date: February 1, 2018

Study information

• Verified date: February 2018
• Source: Zhejiang University
• Contact: n/a
• Is FDA regulated: No
• Study type: Observational

Clinical Trial Summary

Government has popularized potatoes as a major staple food in China. Potato, a potassium-rich food with high glycemic responses after consumption, exhibits unclear effects on hypertension. In this study, the investigators aimed to examine the association between potato consumption and hypertension risk among Chinese people.

Description:

Potato is considered as a superior crop due to its significant nutritive value and great production yield. China is the largest potato producer with a quarter of world production, followed by India, Russia, and USA. The potato production as well as consumption has enhanced in developing countries while continuously declined in developed countries during the last decade. The investigators therefore explored the prospective associations of consumption of total potatoes, sweet potatoes, stir-fried potatoes, and non stir-fried potatoes with the risk of hypertension in general people of the China Health and Nutrition Survey (CHNS) cohort study from 1989 to 2011. A total of 11,763 participants (≥20 years old) who were free of hypertension at baseline were enrolled from CHNS Cohort study. Cox proportional hazards regression models were used to estimate the associations after adjusting for potential confounders. This study provides new evidence on the association of various potato consumption with the incidence of hypertension in China. As urbanization accelerates across the whole domain of China, the tendency of transition to Western-style diets and lifestyles appears continuously and steeply growing. More and more potatoes will be consumed as processed potato products including potatoes chips and French fries, which may be a potential risk factor of hypertension occurrence.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 11763
• Est. completion date: February 1, 2018
• Est. primary completion date: December 31, 2011
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 20 Years to 93 Years

Eligibility

Inclusion Criteria:

• Adults aged 20-93 with complete data on diet and follow-up time

• Adults with no chronic disease history

Exclusion Criteria:

• Adults aged < 20 years

• Identified to be pregnant

• Previously diagnosed with hypertension, cancers, infarction, apoplexy, and diabetes

Related Conditions & MeSH terms

• Hypertension

Locations

Country	Name	City	State
n/a

Sponsors (1)

Lead Sponsor	Collaborator
Zhejiang University

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Hypertension	Incidence of hypertension, on basis of self-reported physician diagnosis, systolic blood pressure = 140 mm Hg, diastolic blood pressure = 90 mm Hg, or previous diagnose of hypertension by a physician or current use of anti-hypertensive drugs	From entry into the study (baseline: 1989-2009) until 2011
Secondary	Potato consumption	The frequency and the quantity of daily average consumption of total potatoes, sweet potatoes, stir-fried potatoes, and non stir-fried potatoes (g/day) based on 3-day 24-hr recall	From entry into the study (baseline: 1989-2009) until 2011