A New Study Reveals That Potato Preparation Methods Are Linked to Type 2 Diabetes, Not the Potatoes Themselves.
According to a recent study published in the journal Diabetes Care by the American Diabetes Association (ADA), the method of preparing potatoes is associated with type 2 diabetes, rather than the potatoes themselves.
This new research differs from a previous study that suggested a direct link between the overall amount of potatoes consumed and diabetes.
French Fries. (Photo: Getty Images).
The study, conducted by a team of Australian scientists led by Dr. Nicola Bondonno at the Edith Cowan University’s Centre for Nutrition and Health Innovation, surveyed 54,000 individuals aged 50 to 64 to explore the relationship between potato consumption and the incidence of type 2 diabetes.
At the beginning of the study, participants completed a survey about their potato consumption frequency, which included 192 questions. They then recorded how often they consumed specific potato dishes over the past 12 months.
Co-author of the study, Pratik Pokharel, indicated that the quantity of food and nutrients consumed was estimated using standard cooking formulas and FoodCalc software.
The researchers found that when analyzing different methods of potato preparation (boiled, fried, or mashed), boiled potatoes were not associated with a higher risk of diabetes.
Mashed potatoes were more likely to be a risk factor, as they are often prepared with butter and cream.
The study also indicated that individuals who consumed the most potatoes also tended to eat more butter, red meat, and sugary drinks, all of which are known risk factors for type 2 diabetes.
Furthermore, those who ate the most potatoes daily had a 9% higher risk of developing type 2 diabetes compared to those who consumed the least. In contrast, individuals who consumed the highest amounts of vegetables had a 21% lower risk of this condition compared to those who ate the least. These results were calculated after adjusting for lifestyle and demographic variables.
Additionally, the research team discovered that about 90% of adults do not meet the recommended guidelines for fruit and vegetable intake according to the updated dietary guidelines from the U.S. Department of Agriculture.
The guidelines recommend that most adults consume the equivalent of 2 cups of fruit and 2 cups of vegetables each day.
For his part, researcher Pokharel advises everyone to eat a diverse range of foods.
He believes that substituting white rice and pasta with boiled potatoes can be beneficial, as potatoes provide fiber, vitamin C, and other nutrients that rice or pasta lack.
Moreover, it is crucial to examine the overall dietary patterns and food preparation methods to identify what may be the “culprit” for increasing diabetes risk rather than blaming a specific food.
Pokharel’s research team notes that their study has certain limitations, including the lack of precise control over participants’ diets and that dietary assessments were only determined at one point in time.
If food consumption measurements were conducted multiple times, it would provide a more accurate estimate of a complete dietary pattern.
