A new study has found that eating three or more servings of French fries a week could increase the risk of developing type 2 diabetes.
An international team of researchers, including an expert from the University of Cambridge, investigated links between potato consumption and the risk of type 2 diabetes.
Overall they found a 20% increased risk for those who ate French fries at least three times a week, but not for those who ate baked, boiled or mashed potatoes.
Dr Faye Riley, from Diabetes UK, said: “This research shows that the link between potatoes and type 2 diabetes isn’t as clear-cut as it might seem.”
Academics analysed data from studies tracking the health of more than 205,000 medical workers in the US.
Repeated surveys were taken about people’s diets over almost four decades and during follow-up periods 22,000 cases of type 2 diabetes were documented.
“The association between higher potato intake and increased [type 2 diabetes] risk is primarily driven by intake of French fries,” the study authors wrote in The British Medical Journal.
“Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of [type 2 diabetes].”
The research team also found replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%.
They added replacing potatoes with white rice, however was also associated with an increased risk.
Dr Riley, research communications lead at Diabetes UK, said: “Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity.
“Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.”
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