🥔 Are potatoes good or bad for health?

The impact of potatoes on health depends primarily on their culinary preparation. The cooking method directly influences metabolic mechanisms and the risk of chronic diseases.

A large epidemiological study provides details about this staple food. It demonstrates that the danger does not lie in the tuber itself, but in how it is prepared and integrated into the diet. This research, published in The BMJ, followed more than 200,000 people over several decades.

Preparation, a determining factor

Consumption of french fries shows a clear association with a higher incidence of type 2 diabetes. Three weekly servings of this dish are linked to an approximately 20% increase in risk. The frying process profoundly alters the nutritional structure of the vegetable. Immersion in hot oil increases calorie density and promotes the creation of undesirable compounds.

Other methods, such as boiling or baking, do not present the same drawback. Boiled, mashed, or roasted potatoes without excess fat do not significantly increase risk. Their glycemic index and composition remain much more favorable for the body. The presence of fibers and nutrients is better preserved.

However, researchers emphasize the need to consider these results with caution. The observational study cannot establish a direct cause-and-effect relationship. They call for a nuanced interpretation of the data collected over this period.

The importance of food substitutions

Replacing potatoes with whole grains produces a notable beneficial effect. This substitution leads to a measurable reduction in the risk of developing diabetes. Whole grains provide fibers that regulate carbohydrate absorption. They avoid blood sugar spikes after digestion.

The exchange is particularly advantageous for french fry lovers. Opting for whole wheat pasta or brown rice instead shows a major positive impact. The risk reduction can then reach nearly 20%. This simple dietary choice represents an effective prevention strategy.

The quality of consumed carbohydrates takes precedence over their mere quantity. The authors of the study in The BMJ insist on this fundamental distinction. They encourage a global approach to nutrition, beyond the case of potatoes alone. Nutritional balance remains the primary objective.