A recent study highlights the increased risk of developing type 2 diabetes associated with consuming french fries compared to boiled, baked, or mashed potatoes. Researchers from an international team analyzed medical data from over 205,000 health workers in the United States, revealing significant correlations between potato preparation methods and diabetes risk.
The study, published in The BMJ, examined dietary surveys spanning nearly four decades, during which approximately 22,000 cases of type 2 diabetes were documented among participants. The findings indicate that while boiled, baked, or mashed potatoes do not elevate diabetes risk, a higher intake of french fries—specifically, consuming at least three servings per week—results in a 20 percent increased risk of developing the condition. Notably, those who consume french fries up to five times weekly may experience a staggering 27 percent increased risk.
Cooking Methods Impact Diabetes Risk
The research team emphasized that the risk associated with potato intake varied significantly by cooking method. They stated, “The association between higher potato intake and increased T2D risk is primarily driven by intake of french fries.” This distinction underscores the health implications of food preparation techniques in dietary choices.
Additionally, the study found that substituting three servings of potatoes each week with whole grains could lower the risk of type 2 diabetes by 8 percent. The authors advocated for promoting whole grain consumption as a vital aspect of a healthy diet, particularly in place of french fries. Conversely, replacing potatoes with white rice was linked to an increased risk of type 2 diabetes, highlighting the importance of selecting healthier carbohydrate sources.
Contextualizing Potato Consumption
The researchers conducted a comprehensive review of existing studies, which supported their findings. They noted a parallel between high intake of ultra-processed foods, such as french fries, and elevated diabetes risk. In a related editorial, experts from the United States and Denmark emphasized that “french fries are often ultra-processed, whereas baked, boiled, or mashed potatoes are often minimally processed.”
Despite the concerns raised about certain cooking methods, the researchers maintained that potatoes, when prepared healthily, can contribute positively to a sustainable diet. They concluded that with their relatively low environmental impact and potential health benefits, potatoes can still be part of a nutritious diet, provided that whole grains are prioritized.
The implications of this research are significant, as it encourages consumers to reconsider their dietary habits, particularly regarding fried food options. As the understanding of food preparation methods and their health impacts evolves, this study adds to the growing body of evidence advocating for healthier eating practices.
