In France, 3.7 million people are affected by diabetes. This chronic disease which is characterized by a permanent excess of sugar in the blood (hyperglycemia) comes in two forms: the type 1 diabetes and the Type 2 diabetes. The latter – the most frequent – results from genetic factors (family origin) but also from environmental causes: overweight, obesity and lack of physical activity can aggravate or cause the appearance of this pathology.
But according to a recent study conducted by the Osaka Center for Cancer and Cardiovascular Disease (Japan), another factor, more unusual this one, could also promote the development of type 2 diabetes: the regular consumption of potatoes.
The limit: 7 servings per week
To come to this conclusion, the Japanese researchers compiled data from 70 previous studies, conducted on a total of 41,000 healthcare professionals (men and women of different ages) who had to keep track of their eating habits over a period of time. of 4 years. As a result, people who regularly ate potatoes (in all forms) had a higher risk than others of developing type 2 diabetes.
The “critical” dose? 7 servings per week (if 1 serving = 150 g): from this limit, the risk of type 2 diabetes increases by 33%. Between 2 to 4 servings per week, the risk increases by 7%. “Potatoes are high in carbohydrates and when served hot, the stomach digests them even faster, which increases blood sugar levels,” explains Dr. Muraki, lead author of this study published in the specialized journal ofAmerican Diabetes Association. Better to replace them with rice, quinoa or corn, which have been shown to reduce the risk of type 2 diabetes. “
