Dietary research on type 2 diabetes risk

Recent nutritional and medical research has examined the relationship between specific dietary patterns and the risk of type 2 diabetes.

A long-term study by Harvard Public Health researchers involving over 205,000 participants found that regular consumption of French fries can increase the risk of type 2 diabetes by up to 20 percent. The research emphasizes that preparation methods are critical, noting that baked, boiled, or mashed potatoes do not show a similar risk increase, whereas consuming three servings of fried potatoes per week is associated with higher risks.

Other studies have explored protective and neutral dietary factors. Research involving 500,000 people in Europe suggests that modest increases in dried fruit consumption, such as figs, raisins, and apricots, may reduce diabetes risk due to high fiber and antioxidant content. Additionally, a study on prediabetes found no significant difference in fasting blood glucose levels or insulin production between individuals consuming unprocessed beef versus chicken.