Do you like potatoes? If this is the case, caution as to the way you prepare them. Indeed, according to a new study, a particular cooking mode would increase the risk of developing type 2 diabetes.
Different cooking modes studied by researchers
For this work, the team of scientists at Harvard Th Cha Cha Chan University has looked at eating habits of more than 200,000 health professionals in the United States. This vast investigation took place over a period of up to 36 years.
Participants fulfilled detailed questionnaires on their diet. They specified the frequency of potato consumption in different forms: fries, porridge, puree or baked. Monitoring their state of health made it possible to compare this data with new diabetes diabetes diagnostics of type 2.
The objective? Distinguish the effect from the cooking mode on the risk of developing the disease.
“We did this study because previous research on potatoes and type 2 diabetes had mixed results – some studies have shown higher risk, others not, and some have even suggested that potatoes could be protective“Explains the principal researcher, Seyed Mohammad Mousavi.
Fries pointed out by researchers
The study’s response is unambiguous: regular consumption of fries is associated with a significant increase in risk. According to the results, three weekly portions of fries would increase the chances of developing type 2 diabetes by 20 %.
Conversely, other forms of cooking such as puree, boiling or baked cooking are not correlated with an increase in risk.
The protective effect of replacing potatoes by another food is even more interesting.
By substituting three weekly portions of potatoes with full -cereal foods such as whole pasta or whole wheat bread, the risk of diabetes drops by 8 %. The exchange is even more beneficial when it specifically concerns fries: the reduction then reaches 19 %.
Walter Willett, professor of epidemiology and nutrition, said “For political decision-makers, our conclusions highlight the need to go beyond the main categories of food and pay particular attention to the way food is prepared and what they replace. All carbohydrates, nor even all potatoes are not equal, and this distinction is crucial to develop effective food recommendations “.
Why are fries problem?
Everything would be played in the way of preparing them. As Alyssa Tindall, Deputy Professor of Health Sciences at Ursinus College, recalls by the media Health“The nutritional composition of food can change during preparation and cooking “.
According to her, “Food frying, as in the case of potatoes to make fries, increases the fat content of the food, which can have an impact on digestion, absorption and risk of illness“.
The oils used, as is the cooking temperature, also play a critical role. “”Fries are generally cooked at very high temperatures, often in oils which, for a large part of our study period, contained trans fat and produced other harmful compounds“Warn Professor Mousavi.
Overheated oils also promote oxidation, an inflammatory mechanism involved in the development of type 2 diabetes. Conversely, cooking in water or in the oven does not introduce these deleterious elements, and allows potatoes to keep essential nutrients such as potassium and fibers.
Finally, whole grains have a recognized effect on the regulation of blood sugar. “”Full cereals are generally rich in fiber, which maintains healthy blood glucose concentrations“, Squares Alyssa Tindall.”The fibers slow down the absorption of carbohydrates in the blood, which promotes better regulation of glucose “.
For Pr Mousavi, the food changes to be implemented for those concerned are simple. “”You don’t have to give up your favorite foods. But small changes, like eating fries less often, baking them instead of frying and choosing full cereals as the main source of carbohydrates, can make a real difference for your health in the long term “.