Increases risk of type 2 diabetes
eating potatoes can increase the risk for developing type 2 diabetes, according to a recent study.
Researchers led by Thomas L Halton of Harvard Medical School and Brigham and Women's Hospital in Boston, usa, analysed data recorded over 20 years on 84,555 women, aged 34 to 59 years with no history of chronic disease. The women were enrolled in the Nurses' Health Study.
During the study, 4,496 women were diagnosed with type 2 diabetes. After adjustment for age and other factors, potato and French fry consumption were both positively associated with risk for type 2 diabetes. This association was more pronounced when potatoes were substituted for whole grains. The findings were published in the February issue of the American Journal of Clinical Nutrition (Vol 83, No 2).
These data support a potential benefit from limiting the consumption of these foods in reducing the risk of type 2 diabetes, the authors of the study conclude. "Substitution of these sources of carbohydrate with lower glycemic (containing sugar), high-fibre forms of carbohydrates, such as whole grains, should be encouraged.
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
Comments are moderated and will be published only after the site moderator’s approval. Please use a genuine email ID and provide your name. Selected comments may also be used in the ‘Letters’ section of the Down To Earth print edition.