Eating chips three times a week increases the risk of developing type 2 diabetes by 20%, according to a study published in the British Medical Journal. The risk rises to 27% for those who consume chips five times a week.
An international team led by Harvard University analysed food questionnaires from 205,000 US health professionals over 37 years. They found that baking, boiling or mashing potatoes three times a week raised the risk by only 5%.
Replacing potatoes with whole grains lowered diabetes risk by 8%, and substituting chips with whole grains cut risk by 19%. However, swapping potatoes for white rice increased risk.
Dr Kawther Hashem of Queen Mary University of London said: 'Potatoes can be part of a healthy diet, but it’s how we prepare them that makes the difference. Boiled, baked or mashed potatoes are naturally low in fat and a source of fibre, vitamin C and potassium.'
The researchers stressed the findings are observational and do not prove cause and effect. The Food Standards Agency and Department of Health declined to comment.
