Why is potatoes high in cholesterol?
A new study finds that potatoes are high in a compound called polyphenol, which can be linked to the development of cardiovascular disease and diabetes.
A large study published in the journal Nature found that people who ate potatoes were 20 percent more likely to develop cardiovascular disease than those who ate other vegetables.
Researchers found that potatoes contain an even higher concentration of polyphenols than other vegetables and found that their intake correlated with an increased risk of cardiovascular problems.
The researchers said that the findings are not definitive, but it suggests that a high intake of polyphyols may contribute to cardiovascular problems in the long run.
“Potatoes are rich in polyphenolic compounds, including beta carotene, and their high consumption is thought to increase the risk of vascular disease,” the study authors wrote.
The findings raise concerns about the health effects of polyphosphates, which are also known as phytochemicals.
Polyphenols are the building blocks of many plant foods, including potatoes, but they are a relatively new class of compounds.
Researchers believe that polyphenyl compounds, such as beta carotin, can promote health benefits.
Phytochemists are not certain what role polyphenic compounds play in human health.
The compounds are found in many plants and other foods, and studies have shown that they may help regulate genes and help regulate cellular processes.
But in this study, the researchers also looked at the effects of potatoes on other health markers.
The study showed that the intake of potatoes increased the risk for the development and progression of coronary artery disease, which is an early-stage type of heart disease.
“Our study highlights that there is an association between consumption of potato products and cardiovascular risk,” said study author Susanne Rindfleisch, an epidemiologist at the Institute of Nutrition and Dietetics, who was a research associate at the University of Bonn.
“We need to continue to look for other factors that might influence cardiovascular risk.”
People who ate high amounts of potatoes were also at a greater risk of developing diabetes, which was associated with an increase in risk for diabetes and heart disease, according to the study.
People who consumed a moderate amount of potatoes had a reduced risk of both.
People eating low amounts of the vegetable were also more likely than others to develop cancer.
People with diabetes were also 50 percent more than people who did not have diabetes, and people who drank coffee had a higher risk of dying from cancer.
This study is one of the first to show an association of polypropylene, which contains polyphenolics, with the development or progression of cardiovascular diseases, according a statement from the University at Buffalo.
It was published in Nutrition Research.
The American Heart Association recommends that people limit the amount of polypropanols in their diets and that people consume foods that are high-quality and contain no artificial colors or flavorings.
The association was also linked to a decrease in risk of certain cancers.
The Mayo Clinic recommends limiting consumption of processed meats, such a bacon-wrapped steak, ham, and sausage, and limiting exposure to artificial flavors, colors, and preservatives.
This story was produced by CNN Health and is part of a partnership between CNN and the Cleveland Clinic.