Potatoes are the third most widely consumed food crop globally. While several studies have linked potato consumption with an increased risk of type 2 diabetes (T2D), most lacked information on the cooking methods used. To bridge this gap, researchers examined the effects of eating French fries, a combination of baked, boiled, or mashed potatoes, and total potato intake on T2D risk in 205,107 participants. Over a 30-year follow-up, the study found that every additional three servings per week of total potatoes and French fries increased the risk of T2D by 5% and 20%, respectively.
In contrast, consumption of baked, boiled, or mashed potatoes showed no significant association with T2D risk. Notably, replacing potato servings with whole grains reduced T2D risk by 8% for total potatoes, 4% for baked, boiled, or mashed potatoes, and 19% for French fries. These results highlight a strong…
