Potatoes may be a beloved staple worldwide, but a recent study published in the British Medical Journal warns that the way they are prepared can significantly impact health — particularly when it comes to type 2 diabetes risk. The research examined different potato cooking styles, including frying, baking, boiling, and mashing, to determine their effects on blood sugar and long-term health.
While baked, boiled, and mashed potatoes showed a relatively modest 5% increase in diabetes risk, fried versions such as French fries and potato chips were far more concerning. Eating fried potatoes three times a week was linked to a 20% higher risk of developing type 2 diabetes, and consuming them five times a week raised the risk to 27%.
The study emphasized that reducing fried potato intake can help lower diabetes risk. Eliminating French fries alone could cut the risk by 19%. Replacing potatoes with healthier carb options, such as whole grains like brown rice or wholemeal pasta, was shown to reduce the risk by 8%. However, substituting with high-glycemic foods like white rice did not provide the same benefit and could even contribute to blood sugar spikes.
Researchers highlighted that fried potatoes are a common part of modern diets — from kids snacking on chips to adults ordering fast food meals with fries — making this a widespread health concern. They urged the public to prioritize smarter carb choices to maintain steady energy levels and support long-term metabolic health.
Disclaimer: This article is intended for informational purposes only and does not replace professional medical advice. Please consult a healthcare provider for guidance regarding your diet and health.
