Dr. Gourmet's Health and Nutrition Bites
May 2, 2006

Put down the potatoes, and step away from the french fries: Researchers from Harvard Medical School recently reported in The American Journal of Clinical Nutrition (Am J Clin Nutr, 2006,83: 284-290) on the relationship between the consumption of potatoes and french fries and the risk of type 2 diabetes.

A group of 84,555 women were followed for 20 years (1980-2000). Study participants, all white and without a history of diabetes, cancer, or cardiovascular disease, were asked to complete food consumption questionnaires on a yearly basis, and were asked about the use of postmenopausal hormones, smoking status, body weight and level of activity every two years.

Women who consumed the most potatoes had a 13% increased risk of type 2 diabetes than those who ate the least potatoes. As the women's BMI (Body Mass Index) increased, their increased risk also went up--to 18%. French fry eaters, however, had a 65% higher risk of type 2 diabetes compared to those women who ate the least amount of french fries. After controlling for the additional risk factor of a higher BMI, the relative additional risk decreased to 29%--meaning that women who ate more french fries tended to have a higher Body Mass Index. After controlling even further for additional risk factors such as trans fat intake and total calories, the relative risk again decreased to 21%.

The increased risk of type 2 diabetes in this study was stronger when the women replaced whole-grain foods with potatoes or french fries, and those women tended to be obese as well as sedentary.

What this means for you: Potatoes are a good source of fiber and shouldn't be removed from your diet altogether. Commercially prepared french fries, however, are high in fat--especially trans fats. Bake them at home instead, using this Baked French Fries recipe. Taste tests have shown that people like oven-baked french fries as well as deep fried. Instead of that bag of chips at lunch? Have a piece of fruit. Instead of baked or mashed potatoes, try substituting corn on the cob, squash, brown rice, pasta, grits, couscous or whole wheat pasta.

Timothy S. Harlan, M.D.
Dr. Gourmet