Researchers at Louisiana State University report that including potatoes in the diet does not raise the risk of diabetes and provides a range of essential nutrients. The findings appeared in the Medical Food Journal, offering new insight for people managing weight and metabolic health.
The study followed 36 adults aged 18 to 60 who were either overweight, obese, or showed reduced cellular sensitivity to insulin, a condition linked to higher risks for obesity, high blood pressure, and type 2 diabetes. Participants were randomly assigned to two dietary patterns with a focus on comparing legumes against white potatoes as a primary carbohydrate source.
Previous investigations have indicated that legumes can help lower blood sugar levels in individuals recently diagnosed with type 2 diabetes. In this new work, both food groups were examined for their impact on glycemic control and body weight over a defined period.
To boost the dietary fiber content of the potatoes, the researchers prepared them with skins on and cooled the portions for 12 to 24 hours before serving. The meals featured potatoes in a variety of popular dishes, including shepherd’s pie, creamy shrimp and potatoes, mashed potatoes, baked potato slices, potato salad, and scalloped potatoes, integrated into lunches and dinners.
Across both groups, the participants experienced similar reductions in blood glucose responses. Weight loss was also observed in both cohorts, suggesting that factors beyond the specific carbohydrate source may influence outcomes when the total energy intake and satiety are considered.
The authors propose that one reason for the weight-related findings is a tendency for participants to select foods with comparable weights, which can naturally curb calorie intake. In practical terms, choosing heavier yet lower-calorie foods may promote fullness and reduce the likelihood of overeating during meals, supporting gradual improvements in metabolic markers over time. It is important to note that individual results can vary based on overall diet quality, activity level, and genetic factors. (Citation: Medical Food Journal)