(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.


  1. Muraki I, Rimm EB, Willett WC, Manson JE, Hu FB, Sun Q. Potato Consumption and Risk of Type 2 Diabetes: Results from Three Prospective Cohort Studies. Diabetes Care. 2015;doi:10.2337/dc15-0547.