Are potatoes really to blame for type 2 diabetes? A new large-scale study published in The BMJ followed more than 200,000 people for several years to uncover how different types of potato consumption affect the risk of developing the disease.
The most striking finding was that French fries are a real risk factor. Eating just three servings per week increased the likelihood of type 2 diabetes by 20 percent. On the other hand, baked, boiled, or mashed potatoes showed no statistically significant link to the disease. The real problem seems to be not the potato itself, but the way it is prepared and the high-fat, salty accompaniments that usually come with fries.
The researchers also conducted a substitution analysis. Replacing potatoes—especially fries—with whole grains reduced the risk of diabetes by 8 to 19 percent. Substituting potatoes with white rice, however, was associated with a higher risk. This reinforces what previous research has suggested: not all carbohydrates are created equal, and the quality of the source matters just as much as the quantity.
A complementary meta-analysis including more than half a million participants confirmed these results. Regular consumption of fries was clearly linked to an increased risk of type 2 diabetes, while potatoes prepared in healthier ways showed a neutral effect.
The takeaway is simple. Potatoes are not the enemy—they remain a staple food in many cultures and carry nutritional value. But when it comes to metabolic health, fries should be considered an occasional indulgence, not a daily habit.
Source: The BMJ
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