(HealthDay News) — Greater potato consumption is associated with increased risk for type 2 diabetes, according to a study published in Diabetes Care.
Isao Muraki, MD, PhD, from Osaka Center for Cancer and Cardiovascular Disease Prevention in Japan, and colleagues assessed data from 3 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.
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 for 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% CI, 0.97-1.18) for 2 to 4 servings per week and 1.33 (95% CI, 1.17-1.52) for 7 or more servings per week, compared with less than 1 serving per week.
For every 3 servings per week, the pooled hazard ratios for type 2 diabetes were 1.04 (95% CI, 1.01-1.08) for baked, boiled, or mashed potatoes and 1.19 (95% CI, 1.13-1.25) for French fries.
“Greater consumption of potatoes, especially French fries, was associated with a higher [type 2 diabetes] risk, independent of body mass index and other risk factors,” the researchers wrote.