Three Weekly Servings of Potatoes Linked to a 5% Higher Diabetes Risk

Examining the Connection Between Potato Consumption and Type 2 Diabetes

According to НВ — Техно: A study published on June 4, 2026, in ScienceDaily investigated the link between eating potatoes and the likelihood of developing type 2 diabetes. By analyzing data from over 205,000 American healthcare workers tracked between 1984 and 2021, researchers found that potato consumption is associated with an elevated risk of the disease. Specifically, each additional three servings of potatoes per week raises the risk by 5%, while for French fries, the increase jumps to 20%.

The research involved participants who were free of diabetes, cardiovascular disease, or cancer at the start. They completed dietary questionnaires every four years. Over nearly four decades, 22,299 participants were diagnosed with type 2 diabetes. Notably, no statistically significant risk increase was observed for boiled, baked, or mashed potatoes.

How Replacing Potatoes Affects Diabetes Risk

Substituting three weekly servings of potatoes with whole grains lowers diabetes risk by 8%. For boiled, baked, or mashed potatoes, this substitution results in a 4% risk reduction. Meanwhile, replacing French fries with whole grains cuts the risk by 19%. However, swapping potatoes for white rice is tied to a higher risk of developing type 2 diabetes.

Most participants were healthcare workers of European descent. The study is observational, and its findings should not replace medical advice. If you have health concerns, consult your doctor.

This research underscores the role of food choices in preventing type 2 diabetes, particularly by recommending potato replacements with whole grains. Further studies may clarify these links and identify optimal dietary strategies to reduce disease risk.

Given that type 2 diabetes is a widespread issue globally, these results could significantly influence public health policies and dietary guidelines.

In light of recent findings on dietary impacts on diabetes risk, it's worth noting that higher caffeine levels in the blood have been associated with a reduced risk of developing diabetes and weight loss. This highlights the importance of understanding how various dietary components can influence health outcomes.