Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies

Abstract

The current cohort study shows the inconsistent association between potato consumption and the risk of type 2 diabetes mellitus (T2DM). Therefore, we conducted a systematic review and dose-response meta-analysis of published prospective cohort studies to quantitatively estimate this association. We searched PubMed, Embase, MEDLINE, Web of Knowledge, and the Cochrane Library up to September 2019 for all published articles. Seven of the articles reported nine cohort studies with 383,211 participants, with 23,189 T2DM cases that met the inclusion criteria and were included for our analysis. The results of random effects model pooled relative risk (RR) showed an association between potato intake and the risk of T2DM (pooled RR = 1.13, 95% CI: 1.02–1.26, p > 0.01). In the subgroup analysis, French fries, long-term follow-up, large sample size, and high-quality studies were associated with an increased T2DM risk. Further, a linear dose-response analysis indicated that 100 g/day increment of total potato (RR = 1.05, 95% CI: 1.02–1.08) and French fries (RR = 1.10, 95% CI: 1.07–1.14) consumption may increase the risk of T2DM by 5% and 10%, respectively. Our meta-analysis showed that potato consumption, especially French fries consumption, was associated with increased T2DM risk.

Keywords:

• Dose-response analysis
• French fries
• meta-analysis
• potato consumption
• tyepe 2 diabetes mellitus

Conflict of interest

The author states that there is no conflict of interest.

Additional information

Funding

This work is supported by The National Key R & D Program of China (Grant No. 2017YFC1600405), Postgraduate Research & Practice Innovation Program of Jiangsu Province (No. KYCX20_1836),The Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-ZZA-202001), the National First-Class Discipline Program of Food Science and Technology (Grant No. JUFSTR20180201).