Study Dispels Potato Health Myth but Urges Caution on Fries for Diabetes Risk
New scientific findings have challenged the long-held notion that potatoes are an unhealthy food choice, as a major study reveals that the way potatoes are prepared has a far greater impact on diabetes risk than the vegetable itself. Released this week in a leading medical publication, the research brings new perspective to Thai families and health professionals who have looked to international guidelines for advice on everyday food choices.
For decades, nutritionists cautioned that potatoes—being high in rapidly absorbed carbohydrates—could increase the risk of type 2 diabetes and other chronic health problems. Potatoes were thought to cause sharp spikes in blood sugar, raising concerns especially within Asian societies where rice and other carbohydrates are dietary staples. However, the latest study, led by a Harvard University research team, finds that much of the previous worry stems from the way potatoes are often consumed in Western diets, rather than from potatoes per se.