French fries linked to diabetes spike
New study shows it is safer to consume potatoes in other forms
Is it safe to eat potatoes?
Yes, sure, as long as you don’t gorge on French fries.
A new study published in the medical journal The BMJ has shown that consuming potatoes baked or boiled is fine, but eating French fries thrice a week may increase the risk of diabetes by 20 per cent.
The study, which tracked the diets of more than 205,000 adults over decades, showed that other forms of potatoes - including baked, boiled, and mashed - do not increase the risk of diabetes.
The study, published in the BMJ, also found that swapping any form of potato for whole grains may lower the risk of diabetes.
“The public health message here is simple and powerful: small changes in our daily diet can have an important impact on the risk of type 2 diabetes,” said corresponding author Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health.
“Limiting potatoes - especially limiting French fries - and choosing healthy, whole-grain sources of carbohydrate could help lower the risk of type 2 diabetes across the population,” Willett added.
Key findings
French fries consumption: Eating three servings of French fries per week was associated with a 20% higher risk of developing type 2 diabetes. For those consuming five servings weekly, the risk climbed to 27% .
Other potato preparations: In contrast, consuming baked, boiled, or mashed potatoes with the same frequency did not carry a similarly elevated risk—in fact, overall potato intake using these methods only increased risk by about 5%, which is markedly lower than for fries
Substitution benefits: Replacing potato servings with whole grains showed protective effects:
Replacing baked, boiled, or mashed potatoes with whole grains reduced the risk by 4%.
Substituting French fries with whole grains lowered diabetes risk by 19%
Swapping with white rice: Opting for white rice in place of potatoes— regardless of preparation — increased the risk of type 2 diabetes.
The new study examined the diets and diabetes outcomes of 205,107 men and women.
For more than 30 years, participants regularly responded to dietary questionnaires, detailing the frequency with which they consumed certain foods, including French fries; baked, boiled, or mashed potatoes; and whole grains.
Throughout the study period, 22,299 participants reported that they developed diabetes.
Cooking method
The study underscores that the elevated risk is not inherent to potatoes themselves but is heavily influenced by cooking method — particularly frying. French fries, often categorised as ultra‑processed foods, carry higher glycemic load and added fats, leading to greater metabolic risk. Meanwhile, minimally processed forms like boiled or baked potatoes provide beneficial nutrients (fibre, Vitamin C, potassium) and carry fewer health risks.
- with inputs from IANS
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