According to a new study, the method of preparation is a major factor in the link between potato consumption and type 2 diabetes. The research showed that for every three weekly servings of french fries, the chance of developing the disease increased by 20%. In contrast, the study found that a similar consumption rate of baked, mashed, or boiled potatoes didn’t give the same result.
The findings were based on the long-term analysis of three major U.S. studies that spanned about 40 years, involving more than 205,000 health professionals. The research team also carried out a meta-analysis of 13 studies involving over 587,000 people, which further solidified their conclusions.
While potatoes are known to contain beneficial nutrients like fiber and vitamin C, they also have high starch content, earning them a high glycemic index — a long-standing concern for diabetes risk. The study also found that replacing french fries with whole grains resulted in a 19% lower risk of developing diabetes.
The researchers note that this is only an observational study and does not prove direct cause and effect, hence more extensive and inclusive studies will be needed to arrive at a solidified conclusion. However, the results highlight a strong connection between french fries and type 2 diabetes.
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