Are YOU a sucker for a baked spud? Alarming study finds potatoes could trigger DIABETES

THE RESEARCH found that a daily serving of the root vegetable raises diabetes risk by 33 per cent.

 

Are you a sucker for a baked spud?

 

In bad news for spud-lovers, it seems the war against potatoes is still stewing. 

New research has revealed that the starchy vegetable may also lead to type 2 diabetes. 

 

The study, from the Osaka Centre for Cancer and Cardiovascular Disease Prevention, found that eating seven or more servings of spuds in a week raises the risk of diabetes by a whopping 33 per cent. 

And dishearteningly, a moderate intake of two to four serves a week still ups the risk by seven per cent.

 

The research found daily consumption of the starchy veg ups diabetes risk by 33 per cent

 

French fries were reportedly the worst offender, according to researchers

 

French fries were reportedly the worst offender. Potatoes seemed to do less damage when in mashed, boiled and even baked form. 

But it’s not all bad news for those who would rather not cut carbs. 

Researchers also concluded that replacing three weekly servings of spuds with wholegrains - from rice, wheat, corn or quinoa - could in fact lower the risk of type 2 diabetes by a significant 12 per cent. 

Dr Isao Muraki, who authored the study, advised that potatoes should not be regarded as a key component of a healthful diet and instead a refined carbohydrate. 

 

A moderate intake of two to four serves a week still increases chances of diabetes

 

Speaking to HealthDay, Dr Muraki said: “Potatoes contain a large amount of starch and a relatively small amount of fibre, vitamins (and) minerals). 

“Lower quality and quantity of carbohydrate is associated with a higher risk of type 2 diabetes.” 

What’s more, spuds served hot are easily digestible and thus raise blood glucose levels faster. So it’s not looking good for the jacket potato. 

The research was published in the journal Diabetes Care.