“The association between higher potato intake and increased [type 2 diabetes] risk is primarily driven by intake of French fries,” the study authors wrote in The British Medical Journal.
“Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of [type 2 diabetes].”
The research team also found replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%.
They added replacing potatoes with white rice, however was also associated with an increased risk.
Dr Riley, research communications lead at Diabetes UK, said: “Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity.
“Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.”
Dining and Cooking