Eating potatoes (baked, boiled, mashed, most especially french fried) increases the risk of Diabetes type 2. According to Isao Muraki, MD, PhD, Japan, “potatoes contain large amount of starch and relatively small amount of fiber, vitamins, minerals, and poly phenols… Low quality carbohydrate is associated with a higher risk of type 2 diabetes. Moreover when potatoes are served hot their starch content becomes more easily digestible and raises blood sugar levels more quickly“
Potato consumption should be reduced for people with elevated risk of developing diabetes or insulin resistance. Healthy foods such as vegetables, fruits, whole grains, and nuts, rather than potatoes are encouraged for the prevention of type 2 diabetes.
REFERENCE: DIABETES CARE, DECEMBER 17TH 2015.