Potato hypertension claim is half-baked: experts

Australian experts have sounded a sceptical note over a US study showing a link between eating the humble spud four times a week and high blood pressure.

Mashed, boiled, baked, as hot chips or packets of crisps, the researchers from Harvard Medical School say it doesn’t matter how you eat them, the potato is linked with hypertension, especially in women.

For women, four or more servings a week of baked, boiled or mashed potatoes was associated with an increased risk of hypertension, compared with less than one serving