TIME.CO, Jakarta -A recently published study by Danish researchers on the relationship between vegetable/potato intake and disease type 2 diabetes found that those with the highest total vegetable consumption had a 21 percent lower risk of type 2 diabetes.
Potatoes, which are a rich source of carbohydrates, are often avoided by diabetic patients after they know they have any blood sugar levels which is not balanced. The following explanation is quoted from Times of India this week.
“When considering different preparation methods, the intake of potato chips/French fries as well as boiled, baked, and mashed potatoes was positively associated with the incidence of type 2 diabetes,” the study found and added that only mashed potatoes and french fries/chips were statistically significant and positively associated with metabolic health problems.
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The relationship between boiled potatoes and diabetes was also found to be positive but not significant. A total of 54,793 respondents were involved in the study with 7,695 cases of type 2 diabetes.
Do Diabetics Stop Eating Potatoes?
As to whether diabetics really need to stop eating potatoes explained by Dr. Aishwarya Krishnamurthy, Endocrinology & Diabetes Consultant, Max Vaishali Hospital.
“Potatoes are high in potassium and B vitamins, and their skins are a great source of fiber,” says Dr. Krishnamurthy. He added that those with diabetes should understand the effect it has on blood glucose levels and the importance of watching portion sizes. “Potatoes are carbohydrate-rich foods that can cause spikes in blood glucose levels,” he explained.
“The cooking method also affects the effect, boiled potatoes and chips they have a lower carbohydrate load, likewise cooking potatoes with high-fiber vegetables such as greens (methi) or ladyfingers (bhindi) or with their skins can reduce the overall glycemic index. Portion size should also be considered to avoid excessive glucose rises,” she suggested.
“Cooking changes the structure of the starch in potatoes, affecting the glycemic index and glycemic load. Cooking increases the glycemic index of potatoes, and the longer the potatoes are cooked, the higher the glycemic index. Refrigerate potatoes potatoes after cooking can increase the amount of starch, which is the least digestible form of carbohydrates and this helps to lower the GI by 25-28%,” explains Dr. Krishnamurthy.
“Frying potatoes in oil increases your net calorie burn and total glycemic load. Conversely, cooking potatoes in vinegar or lime or other high-fiber vegetables can lower the glycemic index,” she adds.
“The glycemic index (GI) is a measure of the blood sugar raising potential of a food. Consumption of high glycemic index foods causes marked increases in postprandial blood glucose concentrations which decrease rapidly, while consumption of foods with a high glycemic index low glycemic index results in lower blood glucose concentrations which gradually decrease”, explained the expert.
“The bottom line is that potato salad may be slightly better than French fries or baked potatoes if we want to avoid post-meal blood glucose increases. French fries also provide more calories and fat thanks to the method of cooking,” suggested the expert on potato consumption and diabetes link, including type 2 diabetes.
HATTA MUARABAGJA
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