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Why do potatoes raise blood pressure?

Potatoes are one of the most popular vegetables worldwide, but they also have properties that can negatively affect health. One of the main concerns with potato consumption is the potential for potatoes to adversely impact blood pressure. This article will examine why potatoes may raise blood pressure, looking at their nutritional composition, glycemic index, and effects on the body.

Potato Nutrition Facts

Potatoes are high in carbohydrates but relatively low in protein. Here is an overview of the nutrition facts for a medium baked potato (173g):

Calories 161
Carbohydrates 37 g
Dietary fiber 3 g
Sugar 1 g
Fat 0 g
Protein 4 g
Vitamin C 28% DV
Potassium 26% DV
Iron 6% DV

The main nutrient in potatoes that impacts blood pressure is the carbohydrate content. Potatoes have a high glycemic index and glycemic load, meaning they cause a rapid rise in blood glucose and insulin levels. They also lack protein and healthy fats that help mitigate glucose absorption.

Potato Glycemic Index

The glycemic index (GI) measures how quickly foods raise blood glucose. High GI foods cause rapid spikes, while low GI foods cause a gradual rise. Here is how potatoes compare to other high-GI foods:

Food Glycemic Index
Russet potato 111
Instant mashed potatoes 87
Sweet potato 70
White rice 73
White bread 75

Russet potatoes in particular have an extremely high GI over 100. This means the carbohydrates are quickly broken down into simple sugars, entering the bloodstream rapidly.

Glycemic Load of Potatoes

Glycemic load accounts for serving sizes, showing the overall impact on blood glucose. Potatoes have a very high glycemic load:

Food Serving Size Glycemic Load
Baked potato 1 medium (173g) 33
Mashed potatoes 1 cup (210g) 23
Chips 28g (10 chips) 10

A glycemic load over 20 is considered very high. This shows that regular potato servings in the diet provide a large influx of carbohydrates that sharply spike blood glucose.

Potato Effects on Insulin

When blood glucose rises rapidly after eating high GI foods like potatoes, the body secretes more insulin to lower the glucose. Insulin is the hormone that allows glucose to enter cells.

Frequent insulin spikes from high potato consumption can cause cells to become resistant to insulin over time. Insulin resistance contributes to type 2 diabetes, obesity, and heart disease.

Studies show higher insulin levels in those who consume potato products regularly. Boiled, baked, and mashed potatoes result in 30-50% higher insulin demand compared to pasta or rice.

Potato Impacts on Blood Pressure

The spikes in blood glucose and insulin from potatoes can directly impact blood pressure in several ways:

Sodium retention – High insulin increases sodium retention, which increases blood volume and pressure on artery walls.

Inflammation – Blood sugar swings create inflammation in the body, damaging blood vessels.

Blood vessel restriction – Insulin stimulates sympathetic nervous activity, causing constriction of blood vessels.

Kidney damage – Over time, high blood glucose can damage the kidneys’ filtration system, increasing sodium retention.

Multiple studies show significant associations between higher potato consumption and elevated blood pressure:

– A Harvard study on over 187,000 people found those eating more than 4 servings per week had an 11% higher risk of high blood pressure compared to less than 1 serving per month.

– A study in women found higher potato intake was associated with a 27% greater risk of developing high blood pressure over a 24 year period.

– Research on over 42,000 Spanish adults showed doubled risks of hypertension with fried potato consumption 2-3 times per week.

Ways Potatoes Raise Blood Pressure

Here is a summary of the key mechanisms behind potatoes raising blood pressure:

– Spikes blood glucose rapidly due to a high GI over 100
– Causes repeated insulin surges to lower blood glucose
– Can lead to insulin resistance over time
– Increased sodium retention from insulin activity
– Inflammation caused by glucose fluctuations
– Blood vessel restriction from insulin’s effects
– Kidney damage from chronic high blood glucose

The cumulative effects result in systemic damage that commonly elevates blood pressure.

Cooked vs Raw Potatoes

Cooking potatoes increases the availability of starches for digestion, leading to a greater spike in blood glucose levels.

One study found the GI of boiled potatoes was 111 compared to only 58 for raw potatoes. Another study showed baking potatoes increased the GI to 111 compared to 86 for raw potatoes.

Deep frying also slightly raises the GI, but not as significantly as boiling or baking. Here is a comparison:

Preparation Method Glycemic Index
Boiled 111
Baked 111
Mashed 103
Fried 75
Raw 58

Overall, cooked potatoes in any form result in faster nutrient absorption and blood glucose spikes compared to raw.

Preventing Potato-Induced High Blood Pressure

To help prevent increases in blood pressure from potatoes, here are some tips:

– Limit potato portions to 1 medium baked or 1⁄2 cup mashed at a meal
– Leave the skins on for extra fiber to slow digestion
– Avoid fried or roasted potatoes to limit GI increases from cooking
– Always eat potatoes with a source of protein like fish, chicken, or nuts
– Choose sweet potatoes or yams which have a lower GI
– Increase potassium intake from other foods like leafy greens to support blood pressure
– Manage weight by reducing overall carb portions if needed

Healthy Potato Alternatives

Some healthy lower-GI alternatives to white potatoes include:

– Sweet potatoes or yams
– Winter squash like butternut or acorn
– Beets
– Turnips
– Radishes
– Rutabagas
– Jicama
– Jerusalem artichokes
– Cauliflower mashed or roasted

These provide similar nutrients to potatoes with extra fiber, vitamins, minerals, and antioxidants.


Potatoes are one of the most popular vegetable choices globally, but frequent consumption can negatively affect blood pressure. Boiled, baked, mashed, and fried potatoes have a very high glycemic index and load that causes blood glucose to spike rapidly.

This leads to repeated insulin surges and can cause insulin resistance over time. The effects on sodium balance, inflammation, blood vessels, and kidneys result in elevated blood pressure for many regular potato eaters.

Cooking potatoes raise the GI even further compared to raw. For better blood pressure, limit potato portions, keep the skins on, avoid frying, always pair with protein, and choose low GI substitutes like sweet potatoes or squash more often.