A recent study conducted among children aged nine to 18 years has suggested that eating potatoes can be an effective strategy to moderately improve intake of key shortfall nutrients. Compared to no potato consumption, results showed that eating potatoes in any form (baked, boiled, mashed, in mixed dishes and fried) was associated with higher intakes of several essential nutrients, including dietary fibre and potassium – two nutrients of public health concern – and improved nutrient adequacy.
For more information, please see the Potato News section of CHIPS magazine (September | October 2021).
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