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A salty twist: Diabetes risk study says french fries are a culprit (www.nbcnews.com)

submitted 2 months ago by MicroWave@lemmy.world to c/health@lemmy.world

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Weekly servings of boiled, baked or mashed potatoes weren’t associated with an elevated risk of Type 2 diabetes — but french fries were.

Craving french fries? Dunking your spuds in a deep fryer might be a recipe for elevating your risk of Type 2 diabetes.

According to a study published Wednesday in the journal BMJ, swapping out your weekly dose of frites for boiled, baked or mashed potatoes could lower your risk of this chronic condition.

The authors examined the diets of more than 205,000 adults in the U.S. who responded to questionnaires about what they ate over nearly four decades. Among those who consumed potatoes, the authors looked at which people developed Type 2 diabetes, a disease that leads to persistently high blood sugar levels.

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[–] jet@hackertalks.com 2 points 2 months ago

Fat and Carbs is the real problem, due to the randle cycle (not a cycle) cross inhibition this causes excessive amounts of inflammation.