Study Reveals Link Between Fried Potato Consumption and Diabetes

SadaNews - A new study indicates that individuals who consume three servings of fried potatoes weekly are at a higher risk of developing type 2 diabetes.

Researchers found that those who consume similar amounts of boiled, baked, or mashed potatoes do not face an increased risk, according to the British news agency (PA Media).

An international team of researchers, including an expert from the University of Cambridge, aimed to investigate any connection between potato consumption and the risk of developing type 2 diabetes.

The researchers analyzed data from studies tracking the health status of over 205,000 healthcare workers in the United States.

Overall, the research team concluded that consuming baked, boiled, or mashed potatoes is not associated with an increased risk of type 2 diabetes, but individuals who consumed larger amounts of fried potatoes, averaging at least three servings per week, were 20 percent more likely to develop the disease.

The researchers added in their study published in the British Medical Journal that "the health risks associated with potato consumption vary depending on the cooking method".

They explained that "the association between higher potato consumption and increased risk of type 2 diabetes is primarily due to fried potatoes".

The research team also concluded that replacing three servings of potatoes per week with whole grains reduces the risk of developing type 2 diabetes by 8 percent.

Commenting on the study, Dr. Faye Riley, Head of Research Communications at the Diabetes UK, stated: "This research shows that the relationship between potatoes and type 2 diabetes is not as clear as it might seem".

Riley added that "type 2 diabetes is a complex condition, influenced by many factors including genetics, age, and ethnicity".

She said that "diet is only a part of the bigger picture, but this study suggests that cooking methods can make a difference and reinforces recommendations to focus on whole grains and reduce fried or heavily processed foods as a means to support a balanced diet and reduce risks".