1100 GMT March 22, 2019
Isao Muraki, MD, PhD, from Osaka Center for Cancer and Cardiovascular Disease Prevention in Japan, and colleagues assessed data from three cohorts to examine the correlation between potato consumption and type 2 diabetes.
Potato consumption was assessed for 70,773 women from the Nurses' Health Study, 87,739 women from Nurses' Health Study II, and 40,669 men from the Health Professionals Follow-up Study, Daily Mail wrote.
The researchers identified 15,362 new cases of type 2 diabetes during 3,988,007 person-years of follow-up.
After adjustment for demographic, lifestyle, and dietary factors, there was an elevated risk of type 2 diabetes for higher consumption of total potatoes (including baked, boiled, or mashed potatoes and French fries), with a pooled hazard ratio of 1.07 (95 percent confidence interval [CI], 0.97 to 1.18) for two to four servings/week and 1.33 (95 percent CI, 1.17 to 1.52) for seven or more servings/week, compared with less than one serving/week.
For every three servings/week, the pooled hazard ratios for type 2 diabetes were 1.04 (95 percent confidence interval, 1.01 to 1.08) for baked, boiled, or mashed potatoes and 1.19 (95 percent confidence interval, 1.13 to 1.25) for French fries.