Marta Comas Martínez
Nutritionist and researcher at the Endocrinology and Nutrition Department of Vall Hebron University Hospital, member of the Comprehensive Obesity Treatment Unit and the Diabetes and Metabolism Research Group at the Vall Hebron Research Institute.
The press release accurately summarizes the main findings of the study.
This study analyzed three large database groups with more than 200,000 participants over a span of 38 years to assess the impact of potato consumption on the development of type 2 diabetes, as well as to evaluate the effect of replacing potatoes with other foods.
The results not only show that total potato consumption may increase the risk of type 2 diabetes, but also that the method of preparation plays a role—fried potatoes carry the highest risk of developing type 2 diabetes compared to other cooking methods. It was also observed that replacing potatoes with whole grains reduces this risk, whereas the use of refined grains increases it.
The fact that such a large amount of data was analyzed over such an extended period provides the study with a high level of robustness and quality.
I believe that the strengths and limitations of the study are accurately reflected in the article.
In daily practice, therefore, it is important to consider not only the ingredient itself, but also how it is prepared and cooked, as well as what it is accompanied or substituted with on the plate. Increasing the consumption and use of fiber is more beneficial for reducing the risk of type 2 diabetes.