With low or no-carbohydrate diets rising in popularity in recent times, the humble potato is now regularly overlooked in favour of other vegetables.
In fact, research literature has previously indicated potatoes may have a detrimental effect on health, such as possibly increasing the likelihood of developing Type 2 diabetes.
However, new Edith Cowan University (ECU) research has shown while spuds may not have all the same benefits as some other vegetables — such as lowering risk of Type 2 diabetes — health issues associated with potatoes may actually be due to how people are preparing them and what they're eating them with.
[...] "In previous studies, potatoes have been positively linked to incidence of diabetes, regardless of how they're prepared — but we found that's not true," Mr Pokharel said.
"In Denmark, people consume potatoes prepared in many different ways; in our study, we could distinguish between the different preparation methods.
"When we separated boiled potatoes from mashed potatoes, fries or crisps, boiled potatoes were no longer associated with a higher risk of diabetes: they had a null effect.
[...] Mr Pokharel said findings from the study indicate vegetables could play a key role in reducing Type 2 diabetes, as people who ate a lot of leafy greens and cruciferous vegies such as spinach, lettuce, broccoli and cauliflower had a significantly lower risk of developing the condition.
[...] "Regarding potatoes, we can't say they have a benefit in terms of type 2 diabetes, but they also aren't bad if prepared in a healthy way.
"We should separate potatoes and other vegetables in regard to messaging about disease prevention but replacing refined grains such as white rice and pasta with potatoes can improve your diet quality because of fibre and other nutrients found in potatoes."
Journal Reference:
Pratik Pokharel, Cecilie Kyrø, Anja Olsen, et al.; Vegetable, But Not Potato, Intake is Associated With a Lower Risk of Type 2 Diabetes in the Danish Diet, Cancer and Health Cohort. Diabetes Care 2022; dc220974. https://doi.org/10.2337/dc22-0974 [doi.org]