What scientists have discovered about fried potatoes and diabetes

Moreover, replacing any form of potatoes with whole grains is associated with type 2 diabetes risks, but their replacement for white rice has been linked to increased risk, as results appear.

Potatoes have many nutrients including fiber, vitamin C and magnesium, but they also have high fiery content and thus high blood sugar index, so it was linked to an increase in the risk of type 2 diabetes.

However, the method of preparing for potatoes or specific foods that can be replaced, both of which are not seized, are not a key to assessing the general health effect of potatoes.

To address this, the researchers investigated the relationship between eating potatoes prepared by various methods (boiled, baked or mashed or mashed against fried potatoes) and the risk of type 2 diabetes. They also looked at the effect on the validity of the replacement of potatoes with other major carbohydrates, such as whole grains and rice.

Their results are based on more than 205,000 health professionals from three large American studies conducted between 1984 and 2021. The participants were free of diabetes, heart disease, cancer, and detailed food questionnaires every four years.

During nearly 40 years of follow -up, 22299 people were diagnosed with type 2 diabetes.

After adjusting the lifestyle and nutritional factors related to the risks of diabetes, the researchers found that every three weeks of the total potatoes, the type 2 diabetes rate increased by 5 %, and each three weeks of weekly potatoes have increased, the rate increased by 20 %. However, a similar amount of baked, boiled or mashed potatoes have not been associated with a significant increase in risk.

Replace three weekly sessions of total potatoes with full grains reduce the rate of type 2 diabetes by 8 %. Replacing baked, boiled or mashed potatoes with whole grains reduced the rate by 4 %, and replacing french fries by 19 %.

On the contrary, the replacement of total potatoes, boiled, boiled or mashed potatoes with white rice has been associated with an increased risk of type 2 diabetes.

This is a noticeable study, so fixed conclusions cannot be extracted on cause and influence, and researchers cannot exclude the possibility that other non -measured factors have affected their results. Most participants were also healthy professionals at European origin, so the results may not apply to the other population.

However, they conclude the following: “The results we have found confirm that the relationship between eating potatoes and the risk of type 2 diabetes depends on the specific foods used as an alternative. The results are also in line with the current nutritional recommendations that enhance the inclusion of whole grains as part of a healthy diet to prevent type 22 diabetes.”

So, are potatoes again on the dish? Well, this depends, as researchers say in an unrelated opening article, and who notice that it is important to consider the method of preparation and replace food when directing or informing public policy.

They point out that with their relatively low environmental impact and their healthy effect, baked, boiled or mashed potatoes can be part of a healthy and sustainable diet, although whole grains should remain a priority, but future studies of the most diverse population that represent both methods of preparation and alternative analysis.