A recent study revealed that eating fried potatoes significantly increases the chance of developing type 2 diabetes. In contrast, eating boiled potatoes does not show the same link.
An international team of researchers, including an expert from Cambridge University, worked to examine the relationship between potato consumption and diabetes risk. They studied data from over 205,000 healthcare workers in the United States, focusing on diet habits and health outcomes.
The findings showed a clear difference based on cooking methods. Eating boiled potatoes had no connection to higher diabetes risk. However, eating fried potatoes three or more times each week raised the risk by 20%. This highlights how the way we prepare food can greatly impact health.
Furthermore, the researchers discovered that replacing three servings of potatoes each week with whole grains such as rice, beans, wheat, or barley could reduce the risk of developing type 2 diabetes by 8%. This suggests that making small dietary changes may have long-term benefits for preventing the disease.
Dr. Fei Riley from Diabetes UK explained that type 2 diabetes develops due to several factors, including genetics, age, and ethnicity. However, she emphasized that food preparation plays a major role. She encouraged people to eat more whole grains and limit fried foods to protect their health.