Eating French Fries Often? Study Warns of Diabetes Risk

New Delhi: If you're a fan of potatoes, there's good news—but only if you skip the French fries. A new study has found that while baked, boiled, or mashed potatoes are not linked to an increased risk of type 2 diabetes, eating French fries three or more times a week could raise the risk by up to 20%.

The findings come from a long-term study conducted by researchers at Harvard T.H. Chan School of Public Health and published in the BMJ. The team tracked the diets of over 205,000 adults in the U.S. for more than 30 years. During this time, 22,299 participants developed type 2 diabetes.

Researchers analysed detailed dietary data collected through regular questionnaires, focusing on how often participants consumed different types of potatoes, including French fries, as well as whole grains like brown rice, farro, and oats.

French fries stood out as a major concern. Unlike other potato preparations, fries were consistently associated with a higher risk of developing diabetes. The high temperature used in frying, combined with added oils and salt, may contribute to insulin resistance and weight gain, both of which are risk factors for type 2 diabetes.

On the other hand, the study revealed that replacing French fries with whole grains could significantly reduce the risk by as much as 19%. Even swapping out fries for refined grains, such as white rice or pasta, was found to lower the risk of diabetes to some extent.

"Small changes in what we eat every day can make a big difference," said Professor Walter Willett, lead author of the study. "Choosing whole grains instead of fried potatoes is a simple step that could help reduce type 2 diabetes risk across the population."

The takeaway? Enjoy your potatoes, but bake, boil, or mash them. And whenever possible, opt for whole grains to promote better long-term health.