By Colin Kenny, GP, Dromore
In this study, the authors analysed data from three cohorts of US male and female health professionals without diabetes, cardiovascular disease or cancer at baseline: 70,773 women from the Nurses’ Health Study; 87,739 women from the Nurses’ Health Study II; and 40,669 men from the Health Professionals Follow-up Study. Potato consumption was quantified using validated food frequency questionnaires.
The investigators found that a higher total consumption of potatoes (including baked, boiled or mashed potatoes and chips) was associated with a small but significant increase in risk of type 2 diabetes. The elevation in risk was more marked for chip consumption when considered in isolation. They also discovered that the risk of developing diabetes could be reduced by replacing three servings per week of potatoes with the same amount of whole grains.
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