Crispy warning: How eating French fries can increase risk of diabetes

Do you enjoy eating French fries? They are undoubtedly one of the most popular snacks around the world.

They are simple to prepare, need only a few ingredients, and take very little time to cook. Even though they are made using potatoes, the deep-frying process means they are not the healthiest choice.

Now, a new study has found that eating a certain amount of French fries each week could raise the chances of getting type 2 diabetes.

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The study also suggested that replacing fried potatoes with boiled, baked, or mashed ones may help reduce the risk of this long-term illness.

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But what does the study actually say? How are fries linked to diabetes, and how many fries are considered too much?

Let’s find out:

What does the research say?

A new study published in the BMJ journal on Wednesday has found that eating three servings of French fries a week could raise the chances of developing type 2 diabetes by 20 per cent.

According to the findings, people who consume fries five times a week may face a 27 per cent higher risk of the condition.

Notably, the researchers studied health data from over 205,000 medical professionals in the United States. These participants filled out detailed food questionnaires across nearly 40 years.

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Among those who ate potatoes, the researchers examined who went on to develop type 2 diabetes, a condition that causes blood sugar levels to remain high over time.

Diet-related surveys were repeated several times during the study period. During follow-ups, over 22,000 cases of type 2 diabetes were recorded, according to BBC.

“The risks associated with potato intake varied by cooking method,” the researchers said. “The association between higher potato intake and increased T2D risk is primarily driven by intake of French fries.”

The study was led by Seyed Mohammad Mousavi, a public health researcher at Harvard University, along with a team of international scientists. They looked into how eating potatoes might affect the chances of developing type 2 diabetes.

Candida Rebello, who heads the nutrition and chronic disease programme at Louisiana State University and was not part of the study, told NBC News, “When you fry the potatoes, the energy content — calories — increases because of the fat they absorb. If you eat many servings of French fries, it predisposes [people] to weight gain.”

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How many fries is too many?

The study found that eating French fries three times a week could raise the risk of type 2 diabetes by 20 per cent. Meanwhile, eating baked, boiled, or mashed potatoes with the same frequency increased the risk by only 5 per cent.

According to the researchers, “The high starch content of potatoes, leading to a high glycemic index and load, combined with possible loss of nutrients and possible health risks resulting from various cooking methods, could contribute to adverse health outcomes.”

Unlike boiled or baked potatoes, French fries are deep-fried in oils that often contain trans or saturated fats. The way the body processes these fats may lead to insulin resistance, where cells stop responding to insulin, the hormone responsible for managing blood sugar levels.

Eating fried foods regularly can also cause weight gain and inflammation, both of which are risk factors for type 2 diabetes.

The researchers also noted that swapping three weekly servings of potatoes with whole grains helped reduce the risk of type 2 diabetes by 8 per cent.

On the other hand, replacing potatoes with white rice was also found to raise the risk, as white rice showed a stronger link to type 2 diabetes than both potatoes and fries.

Seyed Mohammad Mousavi said that making fries at home using healthier oils might be a better option than eating fast-food fries.

He also suggested that replacing potatoes with whole grains such as farro, whole-grain bread, or pasta could have a more positive effect.

The researchers concluded, “With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority.”

With inputs from agencies