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Potatoes Increase Risk of Type 2 Diabetes

Greater consumption of potatoes, especially french fries, was shown in a new study published online in Diabetes Care December 17th, to be associated with a higher risk of developing type 2 diabetes,  independent of body mass index and other risk factors. Replacement of potatoes with whole grains was associated with a lower risk of Type 2 diabetes. This study analysed data in three large cohorts of US health professionals involving nearly 200,000 individuals. Potato consumption was assessed using validated food frequency questionnaires. Higher consumption of total potatoes (including baked, boiled, or mashed potatoes and french fries) was significantly associated with an elevated risk for type 2 diabetes (up to 33% if ≥7 servings/week after adjustment for demographic, lifestyle, and dietary factors) and was highest for french fries. Replacing 3 servings/week of total potatoes with the same amount of whole grains was estimated to reduce the risk of developing type 2 diabetes.

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