{
  "abstract": "Mousavi and colleagues present a comprehensive analysis of the relation between potato consumption and risk of type 2 diabetes.1 Crucially, the study found that fried potato intake was associated with increased risk of type 2 diabetes, but non-fried potato preparations (boiled, baked, mashed) were not—after adjusting for confounding factors such as BMI and overall dietary quality. The finding that “overall” potato consumption increases risk of type 2 diabetes (an association driven solely by fried potatoes) highlights the importance of careful framing of nutritional research, especially given the current landscape of widespread dietary misinformation and disinformation across traditional and social media platforms.2",
  "authors": [
    {
      "affiliations": [
        "Guy’s and St Thomas’ NHS Trust, London, UK"
      ],
      "name": "Isabelle Munro"
    }
  ],
  "title": "Potatoes “good,” fried potatoes “bad”?",
  "uid": "7a7de217-1b17-5a9d-924c-365bd509ff3a"
}