A major new investigation has revealed that regularly consuming chips poses a substantially greater diabetes threat than other potato dishes.
The research demonstrates that eating chips three times weekly raises type 2 diabetes risk by 20 per cent, while potatoes prepared through baking, boiling or mashing increase risk by merely five per cent.
The comprehensive study tracked 205,000 American healthcare workers across nearly four decades, establishing clear links between preparation methods and disease development.
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Harvard University public health specialist Seyed Mohammad Mousavi spearheaded the international research team behind these findings.
Consuming chips five times weekly elevates diabetes risk by 27 per cent
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Scientists analysed questionnaires completed by US medical professionals at four-year intervals from 1984 through 2021, examining potato consumption patterns and their correlation with type 2 diabetes diagnoses.
This allowed researchers to track long-term dietary habits and health outcomes across multiple decades.
Researchers observed that consuming chips five times weekly elevates diabetes risk by 27 per cent.
The findings underscore how preparation methods dramatically influence health outcomes for potatoes, despite their status as the world's third most consumed crop after rice and wheat.
In Britain, approximately 5.8 million individuals live with diabetes, with nine in 10 cases being type 2, a condition strongly linked to dietary choices.
The research attributes chips' heightened risk to potatoes' elevated starch levels, which create a high glycaemic index, compounded by nutrient losses during deep-frying processes.
Queen Mary University of London's public health nutrition lecturer, Dr Kawther Hashem, emphasised that preparation methods determine whether potatoes contribute to healthy eating.
"Potatoes can be part of a healthy diet, but it's how we prepare them that makes the difference," she explained.
She noted that boiling, baking or mashing preserves potatoes' natural benefits, including fibre, vitamin C and potassium content, whilst maintaining low fat levels.
However, deep-frying transforms them into calorie-dense, high-fat foods laden with salt, particularly when served in generous portions, significantly increasing weight gain potential and diabetes risk.
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Scientists recommended healthier alternatives to potatoes for long-term health
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The study identifies whole grains as superior alternatives, with substitution reducing diabetes risk by eight per cent overall. When grains specifically replace chips, the protective benefit increases to 19 per cent.
Dr Hashem recommended alternatives, including brown rice, bulgur wheat, wholemeal pasta and sweet potatoes with skin, describing these as "healthier and protective for long-term health".
She advised: "This research reinforces the simple message, which is to enjoy potatoes, just don't rely on chips as your go-to option."
Conversely, substituting any potato variety with white rice elevates diabetes risk, the research discovered.