Harvard scientists warned: Consuming potatoes like this increases the risk of diabetes

A study published in the British Medical Journal tracked the eating habits of nearly 200,000 US healthcare workers over 40 years. During that time, 22,000 were diagnosed with type 2 diabetes.

According to a report in the Mirror, while high consumption of baked or boiled potatoes did not increase the risk of diabetes, consuming fried potatoes was directly linked to the risk. Those who consumed at least three servings of fried potatoes per week had a 20 percent increased risk of type 2 diabetes, while those who increased this amount to five servings per week had a 27 percent increased risk.

Experts involved in the study say the primary reason for this difference stems from the cooking process. French fries are first cut into thin strips, then immersed in oil and fried. They are often pre-boiled to make them crispier, and various additives are added to preserve their color. These processes transform the potato into an "ultra-processed" food.

The study also found that replacing three servings of potatoes a week with whole grains could reduce the risk of diabetes by 8 percent. Whole grains include brown rice, whole wheat bread, oats, barley, quinoa, and buckwheat.