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Study finds potatoes can be healthy
New research shows boiled and mashed potatoes do not increase diabetes risk.

Recent findings provide a new perspective on potato consumption and its health implications.
New research challenges unhealthy potato stereotypes
A recent study from Harvard and the University of Cambridge reveals that potatoes, when prepared properly, are not harmful to health. The extensive research, which included 205,000 participants in the US over a period of four decades, showed that boiled, mashed, and baked potatoes do not elevate the risk of type 2 diabetes. In contrast, consuming fried potato products like chips increases the risk by 20%. This finding adds a layer of complexity to dietary choices regarding this popular vegetable.
Key Takeaways
"Potatoes can be part of a healthy diet if prepared correctly."
This highlights that cooking methods are vital to nutritional outcomes.
"Fried potatoes significantly increase diabetes risk."
This underscores the health risks associated with fried foods.
The new findings prompt a reevaluation of long-held beliefs about potatoes. While low-carb diets have often warned against carbohydrate-rich foods, the study emphasizes preparation methods as a crucial factor in their health impacts. This research may shift public perceptions and dietary guidelines about potatoes, offering a more nuanced understanding that supports traditional methods of potato consumption.
Highlights
- Potatoes can be part of a healthy diet if prepared correctly.
- The way you cook potatoes matters more than the spud itself.
- Fried potatoes are the real danger, not the beloved spud.
- Boiled and baked potatoes can fit into a balanced diet.
Health risks linked to fried potato consumption
Frying potatoes raises significant health concerns, particularly for diabetes risk. The study highlights the importance of preparation methods, calling attention to the need for public awareness about healthier cooking alternatives.
This research opens doors for healthier eating practices with potatoes.
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