London: If you enjoy eating potatoes, there’s a reason to be mindful of how they’re prepared. A new study has found that while baked, boiled, or mashed potatoes are relatively healthy, regularly consuming fried potatoes, such as chips or French fries, can significantly raise the risk of developing type 2 diabetes.
Fried forms of potatoes, such as chips and French fries, were found to increase this risk, whereas healthier cooking methods like baking, boiling, or mashing showed far lower associations.
The research, led by Seyed Mohammad Mousavi, a public health expert at Harvard University, involved an international team investigating the link between potato consumption and type 2 diabetes. Their findings are based on dietary data from around 205,000 health professionals in the US, collected every four years between 1984 and 2021 through detailed food questionnaires.
The results showed that eating chips three times per week increased the risk of developing type 2 diabetes by 20 percent. For those consuming fried potatoes five times a week, the risk jumped by 27 percent. In contrast, people who ate boiled, baked, or mashed potatoes with the same frequency only faced a 5 percent increased risk.
Type 2 diabetes is the most common form of the disease, with nine out of ten of the UK’s estimated 5.8 million diabetics affected. The condition is closely linked to lifestyle factors, particularly diet.
The study highlighted that the method of cooking plays a crucial role. It stated that, “The high starch content of potatoes, leading to a high glycemic index and load, combined with possible loss of nutrients and possible health risks resulting from various cooking methods, could contribute to adverse health outcomes.”
In practical terms, the research suggested that replacing potatoes with whole grains can reduce the risk of type 2 diabetes by 8 percent. More notably, substituting chips specifically with whole grains lowered the risk by 19 percent. However, the study cautioned against replacing potatoes with white rice, as that was associated with an increased diabetes risk.
Dr. Kawther Hashem, a lecturer in public health nutrition at Queen Mary University of London, noted that, “Potatoes can be part of a healthy diet, but it’s how we prepare them that makes the difference.”
Dr. Hashem added that boiled, baked, or mashed potatoes are low in fat and provide essential nutrients like fibre, vitamin C, and potassium. But when deep-fried and served in large, salty portions, they become high in fat and calories, making them more likely to contribute to weight gain and type 2 diabetes.
The Lecturer stressed the importance of healthier swaps, “This research reinforces the simple message, which is to enjoy potatoes, just don’t rely on chips as your go-to option. And, where possible, try swapping them out for whole grains like brown rice, bulgur wheat, wholemeal pasta, or even sweet potato with skin on, which are healthier and protective for long-term health.”
While the researchers emphasized that their findings are observational and don’t establish a direct cause-and-effect relationship between fried potato consumption and type 2 diabetes, they highlight a strong association that warrants attention.
Both the UK’s Food Standards Agency and the Department of Health and Social Care declined to comment on the findings.
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