Consuming Potatoes, especially French Fries Increasing the Risk of Diabetes.

Potato foods are classically higher in glycemic index and glycemic load, but the evidence is limited if the individual potato or the potato based foods are associated with health outcomes such as type 2 diabetes.
Men and Women, published in the journal Diabetes Care demonstrate that eating potatoes may increase the risk of type 2 diabetes by upto 33%, but substituting them with whole grains may lower the elevated risk by 12%. Overall, researchers identified more than 15,000 cases of type 2 diabetes.
Increased consumption of potato foods, especially french fries over a 4-year period was associated with a subsequently increased risk of developing T2D. Associations were independent of demographic, anthropometric, lifestyle, and dietary factors related to T2D and persisted within populations with various baseline risk profiles of diabetes. Potatoes can significantly lead to deteriorated glucose response and a higher diabetes risk when the consumption levels are high.
Greater consumption of potatoes, especially french fries, was associated with a higher T2D risk, independent of BMI and other risk factors. Replacement of potatoes with whole grains was associated with a lower T2D risk.