This headline is a typical example of clickbait (a sensational headline designed to pique curiosity). Online magazines often hide several medical or scientific findings behind similar sentences:

Increased Risk of High Blood Pressure and Diabetes
According to a well-known long-term study from Harvard University (Harvard Health Publishing), frequent consumption of potatoes (more than four servings per week) may slightly increase the risk of high blood pressure or type 2 diabetes.

The reason: Potatoes have a high glycemic index, which leads to rapid fluctuations in blood sugar and insulin levels.

Important: The risk increases significantly with deep-fried French fries (where fat and salt play a role), while the health effects are minimal with boiled potatoes.

Solanine Poisoning (in Sprouted or Green Potatoes)
When stored improperly and exposed to light, potatoes turn green and sprout. This significantly increases the level of solanine – a naturally toxic alkaloid.

Consequences: Stomach upset, vomiting, cramps, or headaches can occur.

How to protect yourself: Green or sprouted parts must be cut deeply, or such potatoes should be discarded.

Acrylamide formation at high temperatures: When potatoes are baked or fried at temperatures above 120°C (especially for French fries and chips), acrylamide is formed. It is considered a potential carcinogen. Doctors therefore recommend boiling or steaming potatoes.

💡 Conclusion: Should I avoid potatoes? Absolutely not! Regularly boiled or steamed potatoes are an excellent source of vitamin C, potassium, fiber, and complex carbohydrates. Don’t be misled by sensationalist headlines – simply eat a varied diet, avoid eating French fries every day, and refrain from eating green potatoes