Potatoes generally raise blood sugar. Potatoes contain a large amount of starch and have a glycemic index of 62, which is a medium GI food, so eating potatoes may cause an increase in blood glucose. Moreover, potatoes can be cooked in a variety of ways, such as frying, deep-frying, steaming and stir-frying, etc. Their glycemic index also fluctuates with different cooking methods. Therefore, for diabetic patients with poor glycemic control, it is generally not recommended to eat potatoes; for patients with good glycemic control, they can eat some potatoes in small quantities, but after eating potatoes, they need to reduce the intake of other staple foods, so as not to cause the patient’s blood glucose to rise. In addition, both healthy people and diabetic patients need to choose a healthy diet, avoiding high-sugar, fried food, such as cakes, fried chicken, French fries and so on. Meanwhile, diabetic patients need to keep a close eye on their blood glucose levels and seek prompt medical attention if they feel unwell.