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Potatoes are a global favorite, whether baked, mashed, roasted, grilled, or stuffed. But if fries are your go-to, you might want to think twice before consuming them. A recent study revealed that regularly eating French fries, even just three times a week, significantly raises the risk of type 2 diabetes.
The research highlights that preparation methods play a key role in how potatoes affect blood sugar. French fries are typically high in salt, which can elevate blood pressure and cause inflammation, contributing to a higher risk of type 2 diabetes. Yet, the increased diabetes risk isn’t solely due to their fat and salt content. Their high-temperature deep-frying process often produces unhealthy substances.
Interestingly, other potato preparations don’t show the same risk. French fries are the primary culprit in the connection between potatoes and type 2 diabetes. Remarkably, the risk begins to rise with one serving of French fries per week. By the time you reach three servings a week, the risk of type 2 diabetes increases by approximately 20%.
The study doesn’t claim that eating French fries or potatoes directly causes type 2 diabetes. Rather, it identifies a connection between regularly consuming potatoes, particularly fries, and an increased risk of developing type 2 diabetes.
The findings stem from over 205,000 health professionals tracked in three major US studies from 1984 to 2021. Participants, initially free of diabetes, cancer, or heart disease, completed detailed dietary questionnaires every four years. Across nearly four decades of observation, over 22,000 individuals were diagnosed with type 2 diabetes.
Potatoes can fit into a healthy diet but shouldn’t dominate your carbohydrate intake. Consider their preparation and portion size. If you enjoy potatoes, feel free to continue, but opt for baking or boiling over frying, and keep an eye on how frequently you consume them.
To view the original scientific study click below:
Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts
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