(PTFS18-01-24) White Potato Intake and Dietary Patterns With White Potatoes Prepared by Various Methods Have Variable Associations With Diet Quality in Adults With and Without Diabetes

Objectives: To assess cross-sectional relationships between total white potato (WP) intake, dietary intake patterns containing WP prepared by various methods, and diet quality in a nationally representative sample of adults categorized by diabetes status.

Methods: Adults from NHANES 2001-2018 with (n=5,467) and without (n=38,159) diagnosed diabetes were divided into quintiles based on usual intake of WP. Dietary patterns were determined based on the percent calories from WP and the 15 main food groups in the dietary intake assessment component of NHANES. Dietary patterns were further defined by primary WP preparation method (no potato, baked/boiled, chips, fried, mashed). Regression analysis assessed trends between total WP intake or dietary intake patterns (i.e., clusters) containing WP prepared by various methods and diet quality as assessed by the Healthy Eating Index (HEI) in individuals with and without diagnosed diabetes. P < 0.01 was considered significant.

Results: Greater WP intake was associated with a greater total vegetable HEI score but lower total HEI score in adults without diabetes. In adults with diabetes, greater WP intake was associated with a greater total vegetable HEI score and was not associated with the total HEI score. In individuals with and without diagnosed diabetes, HEI total vegetable score was higher for dietary patterns that included baked/boiled, chips, fried WP, or mashed WP compared to those including no WP. In individuals without diabetes, HEI total score was greater for a dietary pattern containing baked/boiled WP, but lower for dietary patterns containing chips, fried WP, or mashed WP when compared to the dietary pattern with no WP.

Conclusions: Greater WP intake and dietary patterns containing WP prepared by different methods were associated with greater total vegetable intake in adults with and without diabetes. In adults without diabetes, dietary patterns including baked/boiled WP were associated with no change or improved diet quality, while dietary patterns containing chips, fried WP, or mashed WP were associated with no change or decreased diet quality.

Funding Sources: Alliance for Potato Research and Education