Potato and French Fry Consumption and Risk of Type 2 Diabetes in Women.
From: Department of Nutrition and Epidemiology, Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, Boston, MA 02215, USA.
The American journal of clinical nutrition
- Publish Date: Feb 2006
- ISSN: 0002-9165
- Volume: 83
- Issue: 2
- Pages: 284-90
- Medium: Print
- Language: English
- Citation (JAMA): Halton Thomas L, Willett Walter C, Liu Simin, et al. Potato and French Fry Consumption and Risk of Type 2 Diabetes in Women.. Am. J. Clin. Nutr. Feb 2006;83:284-90
Abstract
BACKGROUND: Potatoes, a high glycemic form of carbohydrate, are hypothesized to increase insulin resistance and risk of type 2 diabetes. OBJECTIVE: The objective was to examine prospectively the relation between potato consumption and the risk of type 2 diabetes. DESIGN: We conducted a prospective study of 84,555 women in the Nurses’ Health Study. At baseline, the women were aged 34-59 y, had no history of chronic disease, and completed a validated food-frequency questionnaire. The participants were followed for 20 y with repeated assessment of diet. RESULTS: We documented 4496 new cases of type 2 diabetes. Potato and french fry consumption were both positively associated with risk of type 2 diabetes after adjustment for age and dietary and nondietary factors. The multivariate relative risk (RR) in a comparison between the highest and the lowest quintile of potato intake was 1.14 (95% CI: 1.02, 1.26; P for trend = 0.009). The multivariate RR in a comparison between the highest and the lowest quintile of french fry intake was 1.21 (95% CI: 1.09, 1.33; P for trend < 0.0001). The RR of type 2 diabetes was 1.18 (95% CI: 1.03, 1.35) for 1 daily serving of potatoes and 1.16 (95% CI: 1.05, 1.29) for 2 weekly servings of french fries. The RR of type 2 diabetes for substituting 1 serving potatoes/d for 1 serving whole grains/d was 1.30 (95% CI: 1.08, 1.57). The association between potato consumption and risk of type 2 diabetes was more pronounced in obese women. CONCLUSIONS: Our findings suggest a modest positive association between the consumption of potatoes and the risk of type 2 diabetes in women. This association was more pronounced when potatoes were substituted for whole grains.
Mesh Headings (Keywords): Adult, Cohort Studies, Confidence Intervals, Cookery, Diabetes Mellitus, Type 2, Dietary Carbohydrates, Female, Follow-Up Studies, Health Surveys, Humans, Middle Aged, Multivariate Analysis, Obesity, Odds Ratio, Prospective Studies, Questionnaires, Risk Factors, Solanum tuberosum
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