Scientists from the University of Hong Kong confirmed that potato consumption is linked to a higher risk of type 2 diabetes.
The research is published in Clinical Nutrition and was conducted by Fang Go et al.
Several studies have examined the associations between potato consumption and type 2 diabetes (T2D) and gestational diabetes risks.
In the study, the team reviewed all eligible studies about the topic.
A total of 19 studies were found, including 21,357 type 2 diabetes cases among 323,475 participants and 1516 gestational diabetes cases among 29,288 pregnancies.
The team found a strong positive association with type 2 diabetes risk for total potato, baked/boiled/mashed potato, and French fries/fried potato intakes among Western populations.
They also found a strongly increased type 2 diabetes risk by 10%, 2%, and 34% for each 80 g/day (serving) increment in total potato, unfried potato, and fried potato intakes, respectively.
As for gestational diabetes, the team found a non-significant risk for total potato and French fries/fried potato intakes in Western countries.
In the dose-response meta-analysis, a significantly increased GDM risk was revealed for each daily serving (80 g) intake of total potato.
These findings suggest that higher potato intake is linked to higher T2D risk among Western populations.
The positive link presents a strong dose-response manner. Wisely controlled potato consumption may confer potential glucometabolic benefits.
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