Health Network: Eating Potatoes This Way is Most Harmful! 40-Year Study Reveals 20% Increase in Diabetes Risk

How potatoes are prepared may be more critical than the vegetable itself when it comes to diabetes risk, a large-scale study suggests. A nearly 40-year research project tracking over 200,000 individuals found that potato consumption, particularly when fried, is linked to a heightened risk of developing type 2 diabetes.

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A study tracking nearly 40 years found that whether potatoes increase the risk of type 2 diabetes may be more worth noting in how they are eaten than the ingredient itself.

The study, which analyzed data from health professionals between 1984 and 2021, indicated that for every three additional servings of potatoes consumed weekly, the incidence of type 2 diabetes rose by 5%. The risk escalated dramatically for fried potatoes; consuming three servings per week of french fries was associated with a 20% increase in diabetes risk. Conversely, eating baked, boiled, or mashed potatoes did not show a significant link to increased diabetes risk.

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For every three additional servings of potatoes consumed weekly, the incidence of type 2 diabetes increased by 5%.

Furthermore, the research explored the impact of substituting potatoes with other foods. Replacing three weekly servings of potatoes with whole grains led to an 8% reduction in diabetes risk. This substitution effect was even more pronounced when whole grains replaced french fries, resulting in a 19% decrease in risk. However, substituting white rice for potatoes, regardless of preparation method, was found to be associated with an increased risk of type 2 diabetes, suggesting that the type of carbohydrate consumed plays a crucial role.

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If three servings of fried potatoes are eaten weekly, the risk increases by 20%.