Consumption of white potatoes increases intake of potassium, according to a new study released at the Experimental Biology 2013 annual meeting. Research shows that for each additional kilocalorie of while potatoes consumed, there was a 1.6 mg increase in potassium intake among adults age 19 years and older, as well as a 1.7 mg increase among children and teens age 2 to 18 years.
Data analysis in the study, "White Potato Consumption is Positively Associated with Potassium Intake," conducted by Alliance for Potato Research and Education (APRE) researchers, found potassium-rich white potatoes, with or without the skin, are naturally free of fat, saturated fat and cholesterol and have little sodium. A small, 138 gram, skin-on plain baked potato provides 738 mg potassium and only 128 calories, compared to a large banana, 136 grams, providing about the same amount of calories and only 478 mg of potassium. Additionally, even without the skin the potato still provides a significant amount of potassium with 1 cup, 122 grams, of baked potato providing 477 mg potassium.
Using recent data from the National Health and Nutrition Examination Survey (NHANES) 2009-2010, APRE researchers analyzed the nutrient intakes of children and adults ages 2 to 18 years and 19 to 71-plus years. Findings show intakes of potassium, dietary fiber, calcium and vitamin D among these groups were below the recommended daily allowance (RDA) or adequate intake (AI) levels recommended by the Institute of Medicine. Results suggest children, teens and adults do not meet dietary recommendations for key nutrients and that consumption of white potatoes increases intake of potassium.
