UK households who eat chips 'three times a week' given urgent warning

Families that regularly tuck into chipshave been issued with an urgent warning.

Consuming chips three times a week boosts someone's chances of developing type 2 diabetesby 20 per cent, while indulging five times weekly raises it by 27 per cent, according to research published in the British Medical Journal. The study also found that baking, boiling or mashing potatoes raises the risk of type 2 diabetes by five per cent.

Replacing spuds with whole grains lowers the risk of someone getting type 2 diabetes significantly. It comes after a writer claimed ‘I tried butter from Tesco, Aldi, Lidl and big brands - and the winner is not Lurpak’.

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Nine out of 10 of the estimated 5.8 million people in the UK with diabetes have the type 2 version of the disease. An international team of researchers, led by Seyed Mohammad Mousavi, a public health expert at Harvard University, made the findings, reports Birmingham Live.

The study explains: "The high starch content of potatoes, leading to a high glycemic index and load, combined with possible loss of nutrients and possible health risks resulting from various cooking methods, could contribute to adverse health outcomes."

Dr Kawther Hashem, a lecturer in public health nutrition at Queen Mary University of London, said: "Potatoes can be part of a healthy diet.

"But it's how we prepare them that makes the difference. Boiled, baked or mashed potatoes are naturally low in fat and a source of fibre, vitamin C and potassium.

"But when we deep fry them into chips or french fries, especially in large portions and with added salt, they become less healthy with their high-fat, salt and calorie content that's much more likely to contribute to weight gain and increase the risk of type 2 diabetes."

Dr Hashem chimed in: "This research reinforces the simple message, which is to enjoy potatoes – just don't rely on chips as your go-to option.

"And, where possible, try swapping them out for whole grains like brown rice, bulgur wheat, wholemeal pasta or even sweet potato with skin on, which are healthier and protective for long-term health."

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