Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts
Authors' conclusion
Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of T2D. The T2D risk linked to potato intake seemed to depend on the food being replaced: replacing potato with whole grains was associated with lower risk, whereas replacing with white rice was associated with increased risk.
Study context
- Population
- Men and women free of diabetes, CVD or cancer at baseline; Nurses' Health Study (1984–2020), Nurses' Health Study II (1991–2021), Health Professionals Follow-up Study (1986–2018)
- Participants
- 205,107 men3 US cohorts
- Comparison
- Higher vs lower potato intake (per 3 servings/week); substitution of potatoes with whole grains or other carbohydrate sources
- Outcome
- Incident T2D
Methodological detailsthree US cohorts, individual participant data, substitution analysis, substitution meta-analysis
- Three US cohorts
- Individual participant data
- Substitution analysis
- Substitution meta-analysis
Pooled result
As reported in the abstract
T2D documented
22 299 participants
Total potatoes, HR per 3 servings/week
1.05
95% CI 1.02 to 1.08
French fries, HR per 3 servings/week (1.12 to 1.28)
1.20
Baked, boiled or mashed potatoes, pooled HR (95% CI 0.98 to 1.05); not significantly associated
1.01
Further pooled results
Substitution: replacing 3 servings/week of potatoes with whole grains, lower T2D rate
- Total potatoes
- 8% (95% CI 5% to 11%)
- Baked, boiled or mashed potatoes (1% to 8%)
- 4%
- French fries (14% to 25%)
- 19%
- Replacing total or baked, boiled or mashed potatoes with white rice associated with increased T2D risk
Meta-analysis of 13 cohorts (587 081 participants, 43 471 T2D diagnoses): pooled HR per 3 servings/week
- Total potato
- 1.03 (95% CI 1.02 to 1.05)
- Fried potatoes (1.09 to 1.23)
- 1.16
Substitution meta-analysis: replacing 3 servings/week of potatoes with whole grains, lower T2D risk
- Total potatoes
- 7% (95% CI 5% to 9%)
- Non-fried potatoes (3% to 7%)
- 5%
- Fried potatoes (12% to 22%)
- 17%
Original publication
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