Eating chips regularly raises risk of type 2 diabetes by 20%, study finds | Chips (french fries)
Do you love potatoes? Good news and bad news.
It has been found that spare eating increases the risk of developing type 2 diabetes, but cooking, boiling or crushing potatoes is much healthier.
According to a study published in the British Medical Journal, consuming fries three times a week increases someone’s chances of getting 20% of the disease – and 27% a week.
Globally, potatoes The third most consumed food cropAfter rice and wheat.
In the UK, nine of 10 of 5.8 million people with diabetes have a type of 2 versions of the disease, which is closely related to the lifestyle, especially with diet.
The findings make the potatoes do not pose a danger to health, but fry them to convert them into chips and regularly make Type 2 diabetes more likely.
Seyed Mohammad Mousavi, a public health expert at Harvard University, investigated the relationship between an international researcher team, the risk of development of Potato and Type 2 diabetes. Between 1984 and 2021, their findings were based on food surveys filled with 205,000 health professionals in the USA.
A person who ate chips three times a week increased the risk of diabetes by 20%, but after cooking, boiling or crushing them, those who eat potatoes with the same order only did this.
“It can contribute to negative health results when combined with possible health risks caused by high starch content, possible nutrient loss and various cooking methods,“
Replacing potatoes with whole grains reduces the risk of diabetes by 8%and cereals are eaten, especially if they are eaten instead of chips, it reduces the risk by 19%.
London Queen Mary University Faculty of Public Health Nutrition “Potatoes can be part of a healthy diet, but how do we prepare them. Boiled, cooked or mashed potatoes naturally fat and fiber, C vitamins and potassium sources.
“However, when we deepen them especially in large portions and the fries of Tuzla chips or potatoes added, they become less healthy with higher fat, salt and calorie content, which is more likely to contribute to weight gain and increase the risk of type 2 diabetes.”
However, the replacement of any potato species with white rice is a bad idea because it increases the risk of type 2 diabetes.
Dr Hashem added: “This research strengthens the simple message that is to enjoy the potatoes-don’t rely on the chips as your go-to option. And if possible, try to change for full grains such as brown rice, bulgur wheat, whole wheat, whole bran pasta, and even hardcover, long-term health.
The researchers stressed that their findings were observed and did not prove a cause and effect relationship between eating and eating and type 2 diabetes risk.
The Food Standards Agency and the Health and Social Care Department avoided commenting.
