Environment and Health
Zim GBC News Network
London, UK – A groundbreaking study published in the British Medical Journal has revealed that consuming fried potatoes three times a week can increase the risk of developing type 2 diabetes by 20%, with higher consumption further elevating the danger.
Key Findings
🔹 3 servings of chips weekly → 20% higher diabetes risk
🔹 5 servings weekly → 27% higher risk
🔹 Boiled, baked, or mashed potatoes → Only 5% increased risk
🔹 Replacing potatoes with whole grains → 8-19% lower risk
Why Are Fried Potatoes Riskier?
The study, led by Harvard University public health expert Seyed Mohammad Mousavi, analyzed dietary data from 205,000 U.S. health professionals over 37 years (1984-2021). Researchers found that while potatoes themselves are not harmful, frying them into chips significantly increases health risks due to:
✔ High starch content (rapidly raises blood sugar)
✔ Loss of nutrients during frying
✔ Added fat, salt, and calories
“Potatoes can be part of a healthy diet, but it’s how we prepare them that makes the difference,” said Dr. Kawther Hashem, a nutrition expert at Queen Mary University of London.
“Boiled, baked, or mashed potatoes are naturally low in fat and rich in fibre, vitamin C, and potassium. But deep-fried chips, especially in large portions, contribute to weight gain and diabetes risk.”
Healthier Alternatives
The study recommends:
✅ Swapping chips for whole grains (brown rice, bulgur wheat, wholemeal pasta) → 19% lower diabetes risk
✅ Opting for sweet potatoes with skin (more nutrients, lower glycemic impact)
❌ Avoiding white rice as a substitute (linked to higher diabetes risk)
Limitations & Next Steps
Researchers caution that the findings are observational and do not prove direct causation. However, the evidence aligns with existing dietary guidelines promoting minimally processed foods.
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