Frequent french fry consumption to higher diabetes risk

A new study suggests that people who eat three servings of French fries a week have a higher risk of developing type 2 diabetes.

Researchers found that those who consume similar amounts of boiled, baked, or mashed potatoes are not at increased risk, CE Report quotes ATA.

An international team of researchers, including an expert from the University of Cambridge, wanted to investigate any link between potato consumption and the risk of type 2 diabetes.

The researchers analyzed data from studies that tracked the health of more than 205,000 healthcare workers in the United States.

Repeated studies of people’s diets were carried out over nearly four decades.

During the follow-up periods, around 22,000 cases of type 2 diabetes were documented.

The team found that consumption of baked, boiled, or mashed potatoes was not associated with an increased risk of type 2 diabetes (T2D).

However, people who consumed higher amounts of French fries — at least three servings per week — had a 20% higher risk. And those who ate French fries five times a week appeared to have a 27% higher risk.

“The risks associated with potato consumption vary depending on the cooking method,” the study authors wrote.

“The link between higher potato consumption and an increased risk of type 2 diabetes is mainly due to French fries. Higher consumption of French fries, but not baked, boiled, or mashed potatoes combined, was associated with a higher risk of type 2 diabetes,” they emphasized.