Johnson Progress

A recent study published in the British Medical Journal has found that eating chips regularly can significantly increase the risk of developing type 2 diabetes.

According to the research, consuming french fries three times a week raises the chances of getting the disease by 20%, while eating them five times a week increases the risk by 27%.

The study, led by Seyed Mohammad Mousavi, a public health expert at Harvard University, investigated the relationship between potato intake and the risk of developing type 2 diabetes.

The researchers analyzed food questionnaires filled out by 205,000 health professionals in the US every four years between 1984 and 2021.

“We found that the high starch content of potatoes, leading to a high glycemic index and load, combined with possible loss of nutrients and possible health risks resulting from various cooking methods, could contribute to adverse health outcomes,” the study explains.

In contrast, potatoes that are baked, boiled, or mashed do not pose the same risk.

According to the study, someone who eats potatoes with the same regularity after baking, boiling, or mashing them only increases their risk of diabetes by 5%.

Dr. Kawther Hashem, a lecturer in public health nutrition at Queen Mary University of London, emphasized the importance of cooking methods in determining the healthiness of potatoes.

“Potatoes can be part of a healthy diet, but it’s how we prepare them that makes the difference,” Dr. Hashem said.

“Boiled, baked or mashed potatoes are naturally low in fat and a source of fibre, vitamin C and potassium.”

However, Dr. Hashem warned that deep-frying potatoes into chips or french fries, especially in large portions and with added salt, makes them less healthy.

“They become less healthy with their high-fat, salt and calorie content that’s much more likely to contribute to weight gain and increase the risk of type 2 diabetes,” Dr added.

The study also found that replacing potatoes with whole grains can lower the risk of diabetes.

According to the research, swapping potatoes for whole grains reduces the risk of diabetes by 8%, while replacing chips with whole grains cuts the risk by 19%.

Dr. Hashem recommended enjoying potatoes in moderation and opting for healthier alternatives.

“This research reinforces the simple message, which is to enjoy potatoes just don’t rely on chips as your go-to option,” said.

“And, where possible, try swapping them out for whole grains like brown rice, bulgur wheat, wholemeal pasta or even sweet potato with skin on, which are healthier and protective for long-term health.”

The researchers stressed that their findings were observational and did not prove a cause-and-effect relationship between eating chips and type 2 diabetes risk.

As the global population continues to grapple with the challenges of diabetes, this study highlights the importance of informed dietary choices in maintaining long-term health.