Eating chips significantly raises the risk of developing type 2 diabetes, with increased chances tied to the frequency of consumption. Baking, boiling, or mashing potatoes is substantially healthier and contributes much less to diabetes risk. An international study involving health professionals showed that consuming fried potatoes raises diabetes risk by 20% and 27% based on frequency. The high starch content and glycemic index of fried potatoes contribute to health risks, while whole grains lower diabetes risk effectively.
Eating chips raises the risk of developing type 2 diabetes, with french fries increasing the chances by 20% when consumed three times a week and by 27% at five times a week.
Nine out of 10 of the estimated 5.8 million people in the UK with diabetes have type 2 diabetes, closely linked to lifestyle and diet.
Baking, boiling, or mashing potatoes is much healthier compared to frying, which significantly increases the potential for diabetes.
Replacing potatoes with whole grains can lower diabetes risk by 8%, and swapping chips specifically for grains cuts the risk by 19%.
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