For people with diabetes, eating potatoes can raise blood glucose levels more than some other sources of carbohydrate because they are so quickly absorbed. A recent study says downing the spuds may also raise the risk of developing type 2 diabetes, though it didn’t prove cause and effect. Among more than 200,000 adults followed over three decades, those who ate at least seven weekly servings of potatoes—baked, boiled, mashed, or fried—had a 33 percent greater risk of developing type 2 diabetes than those who ate less than a serving per week. French fries raised the risk the most. The good news: Replacing three weekly servings of potatoes with three servings of whole grains cut the diabetes risk by 12 percent. Give it a go by eating one slice of whole grain bread or a half cup of oatmeal instead of a whole potato or a medium serving of hash browns.
Source: Diabetes Care, published online Dec. 17, 2015