Frying Method Linked to Diabetes Risk Harvard Study Finds

A Harvard study links frequent deep frying of potatoes to a higher risk of type 2 diabetes, while other potato preparations show no same risk.

Frying Method Linked to Diabetes Risk Harvard Study Finds

A large cohort study from Harvard T.H. Chan School of Public Health tracked 205,107 adults over four decades. Those who ate fries three times a week or more had a 20 percent higher risk of developing type 2 diabetes than those who ate them less than once a week. Other potato preparations did not show the same association, suggesting cooking method is the key driver of risk. The study, published in BMJ, cautions that it shows association, not cause. Potatoes themselves remain a nutrient source, with fiber, potassium, and vitamin C. Health experts note potatoes can fit into a healthy diet when prepared in healthful ways. Recommendations include keeping the skin on, using air frying, baking or boiling, and pairing potatoes with healthy fats and protein to help blood sugar control. Potatoes should be enjoyed in moderation and within an overall balanced diet, and individuals should consult health professionals if diabetes risk is a concern.

The finding reaffirms an old health truth: how we cook matters as much as what we eat. The study shines a light on a familiar food that often gets unfairly villainized. The real challenge is clear: public messages must balance nutrition advocacy with practical cooking advice so people can enjoy potatoes without fearing them. The health lesson is nuanced, and that nuance matters for policymakers and the public alike.

Public health messaging will need to avoid demonizing a staple. Instead, the focus should be on practical habits that improve diet quality without shunning familiar foods. This matters for schools, workplaces, and families trying to balance budget and flavor with health goals, as the guidance translates into everyday cooking choices.

Highlights

Cooking habits shape nutrition as much as ingredients.