The nutritional value of potatoes and potato products in the UK diet

Total potato consumption has been declining slowly in the UK at a rate of about 1–2% per year, in tandem with an increase in consumption of other starchy staples such as pasta and rice. Consumers and even health professionals often have a negative perception of potatoes and of chips in particular. We have evaluated the nutritional contribution of potatoes and potato products to the British diet by a secondary analysis of four‐day dietary records from the National Diet and Nutrition Survey 2008–2011, and distinguished between consumption of fried chips and oven chips. We also calculated portion sizes of six different types of potato dishes [oven chips, fried chips, boiled potatoes, mashed potatoes, roast potatoes and jacket (baked) potatoes]. Over 92% of respondents consumed potatoes during the four‐day survey, 27% consumed oven chips and 41% consumed fried chips. Potatoes (including chips) contributed 7% of total energy, but greater proportions of potassium and vitamin B₆ (15%), vitamin C (14%), fibre (13%), folate (10%) and magnesium (9%). On the other hand, they contributed only 4% of saturated fatty acids. Per capita consumption of potatoes averaged 85 g/day, of which, fried chips contributed 20 g/day and oven chips 10 g/day. For fried chips, mean portion size per occasion was 149 g among adults, 138 g among teenagers and 94 g among 4‐ to 10‐year‐olds, while portion sizes for oven chips were slightly smaller. Potatoes can increase the nutrient density of the diet by providing a relatively high micronutrient contribution, compared with energy content, while delivering only modest amounts of saturated fatty acid and sodium. Reformulation to remove trans fatty acids and reduce saturated fatty acid and salt has improved the nutritional profile of some potato products. Still, there may be scope in catering establishments to offer smaller portions, thicker chips and more oven‐baked potato products. Nutritionally, potatoes and potato products should be seen as a white vegetable, whose consumption should be encouraged alongside other, coloured, vegetables.