10th U6+ Consortium of African Universities International Conference

The increasing prevalence of type 2 diabetes mellitus (T2DM) is closely associated with dietary patterns high in glycemic load and fat. Potatoes, particularly when consumed as fried products, possess a high glycemic index and may contribute to metabolic disturbances. However, experimental evidence linking potato consumption to the progression of prediabetes to diabetes remains limited. This study investigated the metabolic effects of chronic consumption of fried potato products in a prediabetic Wistar rat model. Methods: Twenty-four male Wistar rats (8 weeks old) were used. Prediabetes was induced through oral administration of lard (4 g/rat) and fructose (2 g/rat) for 6 weeks. Rats with fasting blood glucose (FBG) levels of 5.6–7.1 mmol/L were considered prediabetic and randomly assigned into four groups (n = 6): control (standard rat pellets), high-fat–high-fructose (HFHF) diet, French fries prepared with palm olein oil, and French fries prepared with canola oil. Diets were administered under isocaloric conditions for 14 weeks. Body weight and FBG were monitored weekly, while glycated hemoglobin (HbA1c), serum lipid profile, and organ weights were assessed after 20 weeks. Data were analyzed using ANOVA with Bonferroni post hoc test (p ≤ 0.05). Results: The HFHF group exhibited significant weight gain and highest FBG (7.2 mmol/L) and HbA1c (~8.5%), confirming severe metabolic impairment. Rats fed fried potato diets showed moderate weight gain but significant increases in FBG (6.8–7.2 mmol/L) and HbA1c (~7%), indicating progression to diabetes. Both fried potato groups demonstrated elevated total cholesterol and triglycerides, reduced HDL levels, and increased TG/HDL ratios compared to the control. Canola oil–fried potatoes produced the highest cholesterol levels. Additionally, increased liver, kidney, and visceral fat weights, alongside reduced pancreatic weight, were observed in all treatment groups, reflecting metabolic stress and organ dysfunction. Alterations were also observed in organs, including heart, liver, spleen, pancreas, and kidney, of diabetic rats fed HFHF diet. In conclusion, frequent consumption of fried potato products poses a significant risk for the progression of prediabetes to type 2 diabetes, primarily through disruption of glucose and lipid homeostasis rather than immediate structural organ damage. These findings underscore the importance of dietary quality and food processing methods in the prevention and management of metabolic diseases, and suggest that limiting intake of fried, high-glycemic foods may be critical in individuals at risk of diabetes.