As a new report links eating potatoes with a raised risk of high blood pressure, Kate Whiting reveals some other kitchen cupboard culprits. 

The humble spud looks innocent enough, but recent research has found they could be contributing to the nation's high blood pressure. 

Eating four or more servings of mash, baked or boiled potatoes each week has been linked to an 11% increased risk of high blood pressure in women, according to the study published in the British Medical Journal. 

And, perhaps less surprisingly, it's even worse news for chip fans: four or more servings of French fries per week has been associated with a 17% greater risk of the condition, which is known to be a leading cause of stroke.

It's thought the high glycaemic index (GI) of potatoes could be playing a part, due to the fact that when you eat high GI foods, energy is released fast, and blood sugar soars more quickly as a result. 

The team behind the study, from the Brigham and Women's Hospital and Harvard Medical School in Boston, Massachusetts, said high-GI meals had been associated with dysfunction of cells in the body, oxidative stress and inflammation, "all potentially important mechanisms in the development of hypertension" - the medical term for high blood pressure. 

However, potatoes aren't all bad - as Tom Sanders, emeritus professor of nutrition and dietetics at King's College London, notes: "Potatoes make an important contribution to the intake of vitamin C and potassium. The vitamin C and potassium content is best retained when the potatoes are baked or boiled with skins on." 

And it's important to remember this doesn't change the fact that we already know one of the biggest risk factors for high blood pressure is salt consumption - whether that's 'hidden' in processed foods, or added to meals. 

Often dubbed a 'silent killer' - because it doesn't usually cause symptoms, but can lead to major complications if untreated, including heart disease - one in three UK adults has high blood pressure. 

Concerned that your diet could be raising your chances of developing hypertension? 

Here are four other foods you might want to keep an eye on...

TINNED SOUP  

One of the best comfort foods known to mankind, whole armies of students have survived on them - and they're a store cupboard essential for rainy days when you can't be bothered to cook. But, they're often packed with hidden salt, with a whole tin containing as much as 2,225mg of sodium - or a third of the Government-recommended maximum daily intake of 6g. Check labels before you buy, or make your own with a low-salt stock cube.

PICKLED CUCUMBERS  

These and their onion brethren are absolutely steeped in salt - as are all preserved veggies. Salt stops them going bad, but the veggies are like sponges and the longer they sit in preserving liquids, the more salt they soak up, with 100g of gherkin containing as much as 1,200mg. Keep them for a treat on the cheese board at Christmas. 

CHINESE TAKEAWAY  

Ever wondered why they're so tasty and addictive? Because the sauces in Chinese takeaways are laden with salt. Nutritionists estimate an innocent-sounding beef with broccoli dish can have as much as 3,752 mg sodium, while a tablespoon of soya sauce can contain 1,000mg. 

TOMATO JUICE  

No Bloody Mary is complete without it, but tomato juice, along with processed tomato pasta sauces and tinned tomatoes, is another salt-filled culprit. A cup of tomato juice can contain 650mg of sodium - so look for low-salt alternatives instead.