A new Harvard study has found that limiting potato intake in the form of French fries is associated with a lower risk of type 2 diabetes (T2D). In contrast, baked, boiled, and mashed potatoes are better for health. Three servings of French fries per week were linked to a 20% higher risk of developing T2D, while replacing them with whole grain sources like pasta, bread, or farro lowered the risk by 4%. The study, which analyzed data from over 205,000 participants, suggests that policymakers should focus on healthy food preparation methods and consider whole grains as a replacement for refined carbohydrates. This shift in thinking could lead to more effective dietary guidelines and improved public health outcomes.
Source: https://www.harvardmagazine.com/health-medicine/harvard-study-potatoes-fries-diabetes-risk