Eating fried potatoes three times a week increases diabetes risk by 20%, study finds.
[ITmedia News] フライドポテト、週3食で糖尿病リスク2割増 揚げない調理法なら影響なし 米ハーバード大などが医学誌で発表
Researchers from Harvard University and the University of Cambridge have conducted a study examining the impact of potato consumption and cooking methods on the risk of developing type 2 diabetes. The findings will be published in the British Medical Journal (The BMJ) in September 2025. This research draws on data from three cohort studies conducted in the United States, alongside a meta-analysis of prospective cohorts, to assess how different levels of potato intake may influence diabetes risk. The motivation behind this study stems from the increasing prevalence of type 2 diabetes and the need to understand dietary factors that could mitigate this health issue. By analyzing various preparation methods and consumption patterns, the researchers aim to provide insights that could inform dietary guidelines and public health recommendations.
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