Why can't people with diabetes eat potatoes?

Generally speaking, there is no such thing as people without diabetes being unable to eat potatoes. People with diabetes can eat potatoes, but they should do so in moderation. The detailed explanation is as follows:

Potatoes contain various vitamins, such as vitamin C and vitamin B6. Vitamin C is a powerful antioxidant that helps enhance immune function and protect body cells from damage caused by free radicals. Diabetic patients may experience increased oxidative stress due to the high blood glucose environment, and the antioxidant properties of vitamin C can aid in bodily recovery. Additionally, vitamin C promotes collagen synthesis, helping maintain the health of skin, blood vessels, and other tissues. Vitamin B6 is essential for normal metabolism in the body, participating in numerous enzyme reactions—including glycogen metabolism—and helps the body utilize glucose more effectively.

Moreover, potatoes are rich in dietary fiber, which comes in two types: soluble and insoluble. Insoluble dietary fiber absorbs water in the intestines, increases stool volume, promotes intestinal motility, and helps prevent constipation. Soluble dietary fiber slows down the absorption of carbohydrates, preventing rapid spikes in blood sugar levels. Dietary fiber also induces a feeling of fullness, reducing the intake of other high-calorie foods. Since diabetic patients need to control their dietary calorie intake, eating potatoes can help satisfy appetite to some extent, assist in controlling total food consumption, and contribute to stable blood glucose management.

However, it is recommended that diabetic patients choose healthy cooking methods when consuming potatoes—such as steaming, boiling, or stewing—as these methods are beneficial for blood glucose control.