Table 5.
Summary of cohort studies investigating associations between potato consumption and T2DM risk.
| Reference | Study Type; Follow-Up/Duration | n (%F); BMI (kg/m2); Age (years); Criteria | Exposure; Assessment Method | Results | Potato Categories | Comments |
|---|---|---|---|---|---|---|
| Salmerón et al., 1997 [88] | Cohort (six years) | 42,759 (0%); normal weight to obese; 40–75 years Energy intake 400-4200 kcal/day |
Habitual diet FFQ (131 items) |
Consumption of French fries, but not total potato intake, was associated with increased risk of T2DM | Cooked potato; French fries |
Data from the Health Professionals Follow-up Study [62] |
| Salmeron et al., 1997 [78] | Cohort (six years) | 65,173 (100%); normal weight to obese; 40–65 years Energy intake 600–3502 kcal/day |
Habitual diet FFQ (134 items) |
Intake of both total potatoes and French fries was associated with increased risk of T2DM | Cooked potato; French fries |
Data from the Nurses’ Health Study [61] |
| Hodge et al., 2004 [64] | Cohort (four years) | 31,641 (59%); normal weight to obese; 27–75 years |
Habitual diet FFQ (121 items) |
Total potato intake was not associated with risk of T2DM Total carbohydrate intake was inversely associated with T2DM incidence High dietary GI was associated with increased risk of T2DM |
Total potato intake | Data from The Melbourne Collaborative Cohort Study [89] |
| Liu et al., 2004 [65] | Cohort (8 to 9 years) | 38,018 (100%); normal weight to obese; ≥45 years |
Habitual diet FFQ (131 items) |
Total potato intake was not associated with risk of T2DM | Total potato intake | Data from the Women’s Health Study [90] |
| Halton et al., 2006 [77] | Cohort (20 years) | 84,555 (100%); normal weight to obese; 30–55 years at baseline; Energy intake 500–3500 kcal/day |
Habitual diet FFQ (61 items at baseline, rising to 131 items), repeated assessment |
Baked or mashed potato intake was associated with risk of T2DM in obese women only Intake of French fries was associated with increased risk of T2DM for all women |
French fries; Baked or mashed | Data from the Nurses’ Health Study [61] Potato and French fries consumption patterns did not change over time |
| Villegas et al., 2007 [63] | Cohort (4.6 years) | 64,227 (100%); normal weight to obese; 40–70 years |
Habitual diet FFQ (77 food items/groups) |
Potato consumption associated with lower risk of T2DM | Total potato intake | Data from the Shanghai Women’s Health Study [91] Study population did not consume much potato (median intake 8.1 g/day); their main CHO was rice |
| Von Ruesten et al., 2013 [86] | Cohort (eight years) | 23,531 (61%); normal weight to obese; 35–65 years Energy intake 800–6000 kcal/day |
Habitual diet FFQ (148 food items) |
No associations between potato or fried potato consumption and T2DM risk | Potatoes (potatoes, mashed, potato dumpling, potato salad); Fried potatoes (French fries, croquettes, fried potatoes, potato pancake) |
Data from the EPIC Potsdam Study [92] |
| Muraki et al., 2016 [66] | Three cohorts (four years) | 199,181 (80%) Normal weight to obese; 40–75 years; |
Habitual diet FFQ (61/131 items) |
Consumption of potatoes, especially French fries was associated with increased risk of T2DM | Total potato intake; Boiled, baked or mashed; French fries |
Data from the Nurses’ Health Study I and II [61] and the Health Professionals Follow-up Study [62] |
| Farhadnejad et al., 2018 [87] | Cohort (six years) | 1981 (53.8%) normal weight to obese 38.9 ± 13.4 years |
Total potato and boiled potato consumption both associated with lower risk of T2DM | Total potato intake; Boiled potatoes;Fried potatoes |
Data from the Tehran Lipid and Glucose Study [93] Median intake 22.4 g/day |