Eating three servings of French fries a week is associated with a 20% increased risk of developing type 2 diabetes.
Eating similar amounts of potatoes cooked in other ways, such as boiled, baked or mashed, does not substantially increase the risk, according to an observational study published by The BMJ August 6.
What’s more, replacing any form of potato with whole grains was associated with an 8% lower type 2 diabetes risk, but swapping French fries or other potatoes for white rice was linked to an increased risk, the results show. (In their conclusion, the researchers stressed the importance of including adequate amounts of whole grains in the diet; whole grains are nutrient-rich, provide dietary fiber and help control blood sugar, cholesterol and weight, says the Mayo Clinic.)
Potatoes contain several important nutrients, including fiber, vitamin C and magnesium, but they also have a high starch content and therefore a high glycemic index, so have been linked to a higher risk of developing type 2 diabetes. But neither the preparation method for potatoes nor specific foods French fries or other potatoes would replace have been considered in previous research, both of which are key to evaluating the overall health impact of potatoes.
To address this gap, researchers looked at three large US studies carried out between 1984 and 2021. Participants were free of diabetes, heart disease or cancer and completed detailed food questionnaires every four years. During almost 40 years of follow-up, 22,299 of the participants were diagnosed with type 2 diabetes.
Researchers arrived at the results noted after adjusting for lifestyle and dietary factors related to diabetes risk, but noted that because this is an observational study, more research is necessary to determine clear cause and effect.
For more information about French fries and diabetes risk, visit sciencedaily.com.
