Stop thinking of potatoes as vegetables. Eating them regularly can increase your risk of diabetes

Author | Li Yanbin (jinan people’s hospital of doctor of vice director of 5) coordinating editor | wheat recent us research published in the journal of clinical nutrition, Harvard University researchers in 85000 U.S. women long-term studies have found that a lot of eating potatoes can increase the risk of type 2 diabetes.So, are potatoes really not suitable for sugar lovers?A study published in the American journal of Diabetes Treatment identified 15,362 new cases of type 2 diabetes during follow-up.After adjusting for demographic, lifestyle and dietary factors, increased potato intake (including baked, boiled, mashed and French fries) was strongly associated with an increased risk of type 2 diabetes.The study also found that if participants replaced three servings of potatoes with the same amount of whole grains per week, they were less likely to develop diabetes.”Commented lead author Isao Muraki, MD, of the Osaka Center for Cancer and Cardiovascular Disease Prevention and the Harvard School of Public Health in Boston, Massachusetts.He added, “Potatoes should be included in the concept of carbohydrates like grains, especially refined grains, rather than vegetables.Low quality and quantity of carbohydrates are associated with a higher risk of type 2 diabetes.”After adjusting for demographic and lifestyle and dietary factors, after a week to eat potato participants of the number of less than 2 to 4 meal type 2 diabetes (merger risk ratio [HR], 1.07) increased risk of 7%, and potato of participants, who eat more than 7 meals a week with those who eat less than a week 1 eat potatoes compared to the participants,The risk increased by 33 percent.Participants who ate French fries (3 meals per week, HR, 1.19) had a 4% increased risk of developing type 2 diabetes compared with those who ate baked, boiled, or mashed potatoes (3 meals per week, HR, 1.04).The more potatoes you eat, the more likely you are to develop diabetes, ning Yi, Ph.D., of Harvard University and former doctoral supervisor of Virginia Commonwealth University School of Medicine, led a large-scale study of more than 15,000 new cases of diabetes through long-term follow-up of 200,000 people.The study also found a clear link between potato consumption and an increase in diabetes — the more potatoes you ate, the higher your risk of diabetes.Compared with people who ate potatoes less than once a week, those who ate potatoes two to four times had a 7 percent increased risk of developing diabetes;More than seven times increased the risk of diabetes by 33 percent.Similarly, in addition to frying potatoes, the researchers found that simply steaming, boiling and roasting potatoes three times a week increased the risk of diabetes by 4 percent;Fried potatoes increased the risk by 19 percent.3. Potatoes for diabetics must be controlled. Why does excessive consumption of potatoes lead to the risk of developing these diseases?Numerous studies have found that potatoes contain a large amount of carbohydrates, which is a food with high glycemic index and high glycemic load. After eating potatoes, blood glucose rises too high and too fast after meals, causing endothelial dysfunction, oxidative stress and inflammation, thus increasing the probability of the occurrence of the above diseases.Replacing potatoes with vegetables, especially non-starchy ones, or legumes such as beans, reduces the risk of all three diseases;Also, substituting whole grains for potatoes can reduce the risk of these diseases.Substituting whole grains for potatoes has been linked to a lower risk of gestational diabetes, diabetes and high blood pressure.Obviously, the potato itself is not the first choice to do the staple food.

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