Other Studies Support the Findings

This isn’t the first time researchers have linked potatoes to diabetes risk. A 2022 Australian study revealed that people who ate the most potatoes had a 9 percent higher risk of diabetes compared to those who consumed the least.

Dr. Nicola Bondonno of Edith Cowan University’s Nutrition and Health Innovation Research Institute, who led that study, noted: “When we separated boiled potatoes from mashed potatoes, fries or [chips], boiled potatoes were no longer associated with a higher risk of diabetes. They had a null effect.”

She added, “It’s only fries and mashed potatoes [that increase risk], the latter likely because [they’re] usually made with butter, cream and the like.”

Potatoes Still Have Nutritional Benefits

Despite the risks tied to certain preparations, potatoes do offer health advantages. They’re rich in antioxidants such as flavonoids, carotenoids, and phenolic acids, which help fight cancer and heart disease. Potatoes also contain resistant starch, which nourishes gut bacteria, supports digestion, and helps regulate blood sugar.

In 2022, Polish researchers found that glycoalkaloids — natural compounds in potatoes, peppers, and goji berries — may have cancer-fighting effects.

“Potatoes are just fantastic,” said registered nutritionist Caroline Susie, a spokesperson for the Academy of Nutrition and Dietetics, in an interview with NBC News. “What happens is, unfortunately, we tend to screw them up by not eating the skin or frying or mixing them with everything under the sun, like sour cream and butter and bacon.”