So significantly do fries increase the risk of diabetes
Potatoes contain vitamin C, magnesium, and fiber, but also a lot of starch and were suspected of increasing the risk of diabetes, according to researchers from Harvard and Cambridge. Important factors such as preparation method and alternative carbohydrates were often neglected. To investigate this, they analyzed data from cohort studies in the USA conducted between 1984 and 2021 with over 205,000 healthy healthcare workers. These participants filled out dietary questionnaires every four years. During this time, around 22,300 participants developed type 2 diabetes. Long-term studies from other countries were also included.
Fries significantly more harmful than puree
After accounting for other factors that could potentially promote diabetes, the researchers concluded that three servings of potatoes per week - all preparation forms combined - only slightly increased the diabetes risk, namely by five percent. In contrast, with three servings of fries, the risk was 20 percent higher. Fats and salt, as well as substances that arise during frying, are likely responsible, the authors write. However, when similar amounts of baked, boiled, or mashed potatoes were consumed, no significantly increased risk could be detected.
Diabetes risk decreases with whole grain products
So what to eat best if not always potatoes? Best whole grain products: According to the study, three servings per week are associated with an eight percent lower diabetes risk than three times potatoes. If whole grain dishes replace fries, the risk is even 19 percent lower. However, the balance was worse with white rice as a substitute than with most potato dishes.
The researchers admit that their observations do not allow for definitive statements about a causal relationship, and unconsidered factors could also have an influence. It is also questionable whether the findings from healthcare workers can be transferred to other groups. However, the results support current dietary recommendations that promote whole grain products as part of a healthy diet to prevent type 2 diabetes.
Despite everything: Potatoes have their justification
In a commentary also published in the "British Medical Journal," Danish researcher Daniel Ibsen from Aarhus University and Yanbo Zhang from the Albert Einstein College of Medicine in New York emphasize that potatoes, with their low ecological footprint, should not be neglected as a nutritious carbohydrate source.
"Are potatoes back on the plate? Well, it depends," write Ibsen and Zhang. On the one hand, less processed dishes are preferable. On the other hand, a health benefit from avoiding potatoes is only achieved if they are replaced with the right type of food. "Potatoes can be part of a healthy and sustainable diet, but whole grain products should take precedence."
(APA/Red)
This article has been automatically translated, read the original article here.