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Potatoes may have everything “health” food. They indeed contain several nutrients, including fibers, vitamin C and magnesium, but also have a high starch content and a high glycemic index. This is why they are associated with a higher risk of developing type 2 diabetes.
But the ways to cook them are not all worth. According to a work published on August 6 in The British Medical Journal (BMJ), consuming three portions of fries per week is associated with an increase of 20 % of the risk of type 2. diabetes. On the other hand, equivalent consumption of boiled potatoes, baked or puree does not significantly increase this risk.
This vast research, conducted with more than 205,000 American health professionals for almost 40 years, therefore offers nuanced prospects on the consumption of this popular starchy, but often pointed out.
The study also highlights the importance of substitution food. The researchers found that replacing three weekly portions of fries with full cereals decreased the rate of type 2 diabetes by 19 %. For boiled potatoes, baked or puree, the risk was reduced by 4 %. “” With their relatively low environmental impact, baked, boiled or puree potatoes can therefore be part of a healthy and durable dietconclude the authors. Although whole grains must remain a priority. »
