Consumption of fried potatoes increases the risk of type 2 diabetes

• Consumption of fried potatoes significantly increases the risk of diabetes.
• Whether baked or boiled, potato consumption is not associated with an increased risk of diabetes.
• Replacing fried potatoes with whole grains reduces the risk of diabetes.

According to new research, consuming three portions of fried potatoes per week can significantly increase the risk of developing type 2 diabetes. Meanwhile, the analog caloric intake of boiled, baked, or pureed potatoes is not linked to an increased risk, and fried potatoes may have a negative impact on health.

An international team of researchers, including experts from Cambridge University, analyzed data from more than 205,000 health workers in the USA, who filled out questionnaires about their eating habits for almost four decades.

During this period, there were recorded nearly 22,000 cases of type 2 diabetes. Researchers found that consuming fried potatoes three times a week was associated with an increased risk of 20%. When consuming five portions a week, the risk increased to 27%.

The authors of the study noted that methods of preparing potatoes have significance. "Consumption of fried potatoes, rather than baked or boiled, is associated with an increased risk of type 2 diabetes," – it is stated in the article. The study also indicates that replacing three portions of fried potatoes with whole grain products can reduce the risk of diabetes by 8%.

Fried potatoes are usually an ultra-processed product, while baked or boiled potatoes contain fewer processed fats, which may reduce the risk of diabetes development. The research also showed that white rice is associated with a higher risk of type 2 diabetes than whole grain products.

Experts emphasize the importance of the method of preparation and the overall diet for maintaining health. They recommend choosing whole grain products and minimizing the consumption of fried or processed foods.

Tags: Well-being/Research