Study links French fries to type 2 diabetes risk

A comprehensive study highlights how different potato preparations affect type 2 diabetes risk.

French fries linked to higher risk of type 2 diabetes

A recent study conducted by Harvard T.H. Chan School of Public Health tracked over 205,000 adults and revealed that consuming French fries is linked to an increased risk of developing type 2 diabetes (T2D). Researchers observed that while three servings of French fries weekly raised T2D risk by 20%, baked, boiled, or mashed potatoes showed no significant association with the condition. Interestingly, replacing any form of potato with whole grains was shown to lower T2D risk, with an estimated 19% reduction when French fries were swapped for whole grains. This study analyzed decades of dietary data, providing clarity on how the preparation of potatoes influences health outcomes regarding diabetes.

This research shifts the dialogue around carbohydrates and health, particularly the roles different potato styles play in our diets. The findings suggest that preparation methods are essential when considering the health risks of certain foods. As consumers become more health-conscious, this nuanced understanding can guide them toward healthier choices. Moreover, it emphasizes the need for public health messaging to promote whole grains over less healthy alternatives. For policymakers, these insights could lead to more specific dietary guidelines that consider the cooking methods of commonly consumed foods.

Highlights

As this study highlights, small dietary changes can lead to significant health benefits.