Potatoes & Diabetes: Is There A Risk?

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Discussion Overview

The discussion revolves around the potential risks associated with potato consumption and its relationship to Type II diabetes. Participants explore various dietary considerations, the impact of cooking methods, and the role of moderation in diet, with a focus on both epidemiological studies and personal experiences.

Discussion Character

  • Debate/contested
  • Exploratory
  • Technical explanation

Main Points Raised

  • Some participants note that while potatoes are metabolized to glucose, epidemiological studies on their link to Type II diabetes are inconclusive, particularly highlighting that risks may be more associated with French fries than with boiled or baked potatoes.
  • Others argue that individuals predisposed to diabetes should be cautious about their diet, emphasizing that obesity is a significant risk factor and that the preparation method of potatoes (e.g., frying) may influence health outcomes more than the potatoes themselves.
  • One participant mentions that uncontrolled Type II diabetes can lead to starches being metabolized into sugar and alcohol derivatives, suggesting specific dietary guidelines for those affected.
  • Another participant expresses personal dietary changes due to family history of Type II diabetes, indicating a preference for potassium-rich substitutes like avocados over potatoes.
  • Several references to studies on glycemic index and load suggest that minimizing the intake of high-glycemic foods, including potatoes, may be advisable for those at risk of Type II diabetes.
  • Concerns are raised about the influence of the potato industry on public perception and research findings regarding potato consumption and health risks.

Areas of Agreement / Disagreement

Participants express a range of views on the health implications of potato consumption, with no consensus reached on the overall risk associated with potatoes versus other dietary factors. The discussion remains unresolved regarding the safety of non-fried potatoes for individuals at risk of Type II diabetes.

Contextual Notes

Limitations include varying definitions of "moderation," the impact of different cooking methods on health outcomes, and the need for further studies to clarify the relationship between potato consumption and Type II diabetes risk.

SW VandeCarr
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There's discussion in the popular media that potato consumption is related to the onset or aggravation of Type II diabetes. It's true that potatoes are metabolized to virtually pure glucose, but epidemiological studies appear inconclusive. The problem is that the major risk appears to be associated with French fries. At least one large study did not find a risk with boiled or baked potatoes (without butter or cream?). (Hodge AM, Dallas ER, O Dea K, Giles GG; American Journal of Epidemiology 2007 165(6):603-610)
www.prweb.com/releases/2007Potato/Diabetes/pweb526557.htm[/URL]

Does anyone have any other information on this?

EDIT: URL links to a search box. type Hodge AM AJE 2007 165(6) and click on links to get the complete paper
 
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People who already have, or are predisposed to developing diabetes do need to be careful about their diet.

A big risk factor for developing type II diabetes is obesity. So, if someone is eating a lot of french fries, it's probably less about the actual potato and more about the fats and total calories and obesity. Some studies I've run across in the past talk about the number of potatoes you can eat in a week (like other studies tell you if you eat over a certain number of eggs you'll have other health risks), but I don't remember details anymore. Of course, the size of the potato also matters. Some of the smaller potatoes sold for boiling are a decent serving size. On the other hand, there are going to be a lot of calories in one of those huge baked potatoes sold in steak houses, especially if also loaded with butter or sour cream or cheese.

One general theme to keep in mind with any food is moderation and variety. Eating a lot of anyone thing is rarely part of a good diet.
 
People with uncontrolled Type II diabetes that eat starches (especially late at night) are prone to having the starch metabolised into sugar and then into a alcohol derivative under certain conditions.

The guidelines for proper diet can be found on the diabetesamerica.org
 
Thanks Moonbear and getitright. I'm not diabetic or overweight now but Type II is in the family. I stopped eating potatoes about year ago when I first heard of this issue. Potatoes are a great source of potassium and help round out a meal, so I do miss them. I now substitute avacados, but like you say, everything in moderation.
 
Eat bananas for Potassium. My best to you on your continued good health.
 
This is one of the papers that relates glycemic load, glycemic index, to onset of Type II

Willett W, Manson J, Liu S.,
Glycemic index, glycemic load, and risk of type 2 diabetes
Am J Clin Nutr. 2002 Jul;76(1):274S-80S

It basically suggests that products containing white flour and potatoes be minimized in the diet of people who are at risk of type II.
 
jim mcnamara said:
This is one of the papers that relates glycemic load, glycemic index, to onset of Type II

Willett W, Manson J, Liu S.,
Glycemic index, glycemic load, and risk of type 2 diabetes
Am J Clin Nutr. 2002 Jul;76(1):274S-80S

It basically suggests that products containing white flour and potatoes be minimized in the diet of people who are at risk of type II.

Thanks jim mcnamara. I was hoping that those nasty french fries were skewing the data regarding overall potato consumption. The study I cited disaggregated the data somewhat although I found just one sentence regarding this. (The potato lobby jumped right on it though.) It looks like I will be staying potato abstinent and recommending others do so if there's a family history of Type II. (At least until more studies come out absolving non-fried unadorned potatoes.) What about all those farmers in Maine and Idaho?
 
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