Different ways of eating potatoes affect health.

Potatoes have been an affordable staple food for hundreds of years. However, consumption has declined recently, perhaps due to false reports of unhealthy food.

Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folic acid and iron, and provide a lot of fiber for the diet. However, cooking has a certain effect on the nutritional composition of potatoes. Boiling will cause the loss of water-soluble nutrients, while frying will increase the resistant starch content of cooked potatoes.

Although epidemiological studies have reported the relationship between potato intake and obesity, type 2 diabetes and cardiovascular diseases. However, many studies are beneficial. It is likely that different cooking methods have different effects, resulting in inconsistent health results.

In fact, potatoes are fuller than other starchy carbohydrates (such as pasta and rice), which may help to maintain weight. In the future research, cooking methods should be considered in the research design, so as to reduce the confounding factors and further explore the health effects of this food.