In the study, researchers fed 18 volunteers six to eight spuds twice a day. Most of those taking part were overweight or obese and on pills to lower blood pressure. And, the spuds used were purple ones cooked unpeeled in a microwave.
After a month, their average systolic blood pressure, the "upper" reading when blood is pumped with each beat of the heart, was down by 3.5 per cent. Diastolic or "lower" readings decreased by 4.3 per cent.
In addition, none of the volunteers put on any weight, the 'Daily Mail' reported.
"Mention 'potato' and people think 'fattening, high carbs, empty calories'. We hope our research helps to remake the potato's popular nutritional image," lead researcher Dr Joe Vinson of the University of Scranton in Pennsylvania was quoted as saying.
He added that lowering blood pressure cuts the risk of heart attacks and strokes.
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