Frequent use of potato fries increases the risk of developing type 2 diabetes by 20%. This conclusion was researchers from Harvard Public Health School. The results of the large-scale study were published in the BMJ (British Medical Journal) magazine.
More than 205,000 people took part in the study. For 30 years, they regularly filled out questionnaires on their diet and health. The analysis has shown that eating three or more sections of potatoes by 20% increases the risk of diabetes by 20%. At the same time, the potato puree, baked, cooked potatoes did not have such an effect.
The authors emphasize that the danger lies in the preparation of the product, the deep frying pan is accompanied by the increase in harmful compounds and the growth of a glicemic cargo of food.
It turned out that replacing the potato fry with full grain products, such as bread or pasta, reduces the risk of diabetes by 19%. These results were confirmed by meta analysis, which included data from half a million people. Scientists have found that even small changes in the diet can significantly improve blood sugar control.
Translation of: Euromedia24.com
